Roast Wild Boar Loin

This recipe, created by chef William Heubel, was a finalist in one of the Original Wild Game Cooking Competitions. Boar loin can vary widely in size. If ordering it by mail, request a loin that's about 3 to 5 inches wide.

Roast Wild Boar Loin with Smoked Bacon-Shallot Sauce

1 (2-lb.) wild boar loin
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1/2 cup diced bacon
1 large shallot, minced
2 tablespoons sherry vinegar
1 cup chicken broth

1. Heat oven to 325°F. Place rack in shallow roasting pan. Brush boar loin with Worcestershire sauce; sprinkle with salt and pepper. Place loin on rack in pan.

2. Bake 20 to 30 minutes or until internal temperature reaches 140°F. Remove from oven and cover loosely with foil; let rest 12 to 15 minutes.

3. Meanwhile, in medium skillet over medium heat, brown bacon; remove bacon drippings from skillet. Add shallot; cook 30 seconds. Increase heat to high. Add vinegar; bring to a boil. Boil until reduced to 2 teaspoons. Add stock; boil until slightly thickened and reduced to 1/3 cup.

4. To serve, thinly slice boar loin; place on serving platter. Serve with sauce.

6 servings

PER SERVING: 220 calories, 7 g total fat (2.5 g saturated fat), 35.5 g protein, 1 g carbohydrate, 95 mg cholesterol, 400 mg sodium, 0 g fiber

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