3- to 4-lb. wild boar roast
3 to 6 cloves
1 large onion or 6 pearl onions
2 carrots, sliced
2 bay leaves
1 lemon, cut in half
1 cup vegetable or beef broth
Salt
Pepper
2/3 cup grated rye bread
1 tsp. sugar
Pinch of cinnamon
1/4 cup butter, melted
8 oz. canned sour cherries
1 slice white bread
8 oz. canned sour cherries
Sear meat on all sides and place in roasting pan. Add clove-studded onion, sliced carrots, bay leaves, broth and half of lemon, sliced. Sprinkle roast with salt and pepper; cover and bake for 21/2 hours at 325ºF.
Mix grated rye bread, sugar and cinnamon. Brush cooked roast with melted butter and sprinkle with rye bread crumb mixture. Brown under broiler until crusty. In saucepan, cook cherries white bread and zest of remaining lemon half.
Brandon McKinniss
Harker Heights, Texas
From—Completing the Hunt: Cooking Game with NAHC Members