Ever wanted to eat like the Romans did? This aromatic, sweet and herbal wild boar recipe is inspired by the writings of Apicius! His unique and abundant use of herbs still impacts chefs to this day.
As Roman's did not have sugar this dish is sweetened with raisins and honey which gives it a very "ancient" flavor you may not recognize. Paired with the intensely herbal Roman Agora blend, vinegar, chicken stock and red wine you will soon be transported to the kitchen of Apicius himself as he develops the flavors of the ancient world.
4-5 Lbs. of Boar or Pork roast
1 Tbsp salt
1 cup red wine
2 Tbsp olive oil
3 Tbsp lard OR olive oil
2 onions chopped
2 cups raisins
1 cup chicken stock
¼ cup balsamic vinegar
¼ cup honey
4 cups celery, chopped
Place the ground spices, salt, wine and 2 Tbsp olive oil in a bowl. Refrigerate for between 12 and 72 hours, Place the raisins in a bowl and barely cover with hot water.
Heat the oven to 425 °F. Remove the meat from the bag and pour the marinade into a small pan. Place a casserole on medium heat. Heat the lard and sauté the meat lightly on all sides. Add chopped onions and sauté for another minute.
Put the casserole in the oven for 30 minutes and reduce the heat to 375 *F. Add ½ cup water and continue cooking for 1½ hours.
Pour the stock into the pan with the marinade. Bring to a a boil and skim. Allow to reduce by one third. Add the balsamic vinegar and honey. Bring to a boil then set aside. 5.Thirty minutes before the cooking ends, place the celery around the roast and mix into the cooking juices.
Continue cooking for 15 minutes, then place the drained raisins around the meat. Pour the reduced sauce on the roast. Cook for another 15 minutes. 7.Remove the casserole and let rest for 20 minutes in a warm place before carving the meat. Taste the sauce and correct for salt, if necessary. 1 Boar OR pork roast (4-5.