Wild Boar Roast
- wild boar roast with bone
- 4 - 5 small to medium onions
- sour cream
- beef broth
- sage
- thyme
- marjoram
- margarine
- rosemary
- salt
- pepper
- cognac
Brown boar roast in heavy iron pot using margarine. When well brown, remove and add fine cut onions, some salt, pepper and brown slightly. Season roast with a small amount of sage and rest of spices to taste. Return roast to pot with onions and add three to four tablespoons beef broth and place covered pot in pre-heated 300 degree oven. Cook one and one half to two hours or until roast is done (meat should start to cook away from bone). Remove meat and strain/press what remains in pot, i.e. onions should be 'mashed" Return liquid to pot and over high heat add one half pint sour cream and a small amount of flour to thicken slightly. just before serving add shot of cognac to sauce. Serve wild boar thinly sliced with side dishes of brussel sprouts and wild rice.