Roasted Loin of Wild Boar with Apple Charlotte
Elevate your dinner table with the rustic elegance of Roasted Loin of Wild Boar with Apple Charlotte, a dish that beautifully balances bold game flavors with sweet, spiced indulgence. This gourmet recipe showcases tender, herb-crusted wild boar loin, seared to perfection and roasted for a succulent finish. Paired with a golden-baked apple charlotte, featuring layers of caramelized apples and buttery breadcrumbs encased in delicate puff pastry, this pairing is the perfect harmony of savory and sweet. A luscious brandy cream sauce ties everything together, enhancing the dish's richness. Ideal for special occasions or dinner parties, this recipe offers a culinary adventure that’s both comforting and decadently refined. Keywords: roasted wild boar, apple charlotte, savory and sweet, brandy cream sauce, gourmet dinner recipe.
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Recipe Information
Ingredients
- 1 kg wild boar loin
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- 2 teaspoons fresh rosemary (finely chopped)
- 2 teaspoons fresh thyme (finely chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
- 3 tablespoons unsalted butter
- 4 apples (peeled, cored, and sliced)
- 4 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 75 grams breadcrumbs
- 1 egg (beaten)
- 1 sheet puff pastry
- 150 ml heavy cream
- 3 tablespoons brandy
Instructions
Preheat your oven to 200°C (400°F).
Trim any silver skin or excess fat from the wild boar loin and pat it dry with paper towels.
In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, and pepper to form a paste. Rub this all over the wild boar loin.
Heat a large oven-safe skillet over medium-high heat. Melt 1 tablespoon of the butter and sear the boar loin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Remove the loin from the oven, tent it with foil, and let it rest for 10 minutes.
While the meat is roasting, prepare the apple charlotte. In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the apple slices, brown sugar, and cinnamon, cooking until the apples are tender and caramelized, about 8-10 minutes. Set aside to cool slightly.
In a mixing bowl, combine breadcrumbs and beaten egg. Roll out the puff pastry on a lightly floured surface and cut it into a circle large enough to line a 6-inch ramekin or small springform pan.
Layer the caramelized apples into the pastry-lined ramekin, alternating with the breadcrumb mixture. Fold the edges of the pastry over the top, sealing the charlotte. Brush the top with a little more beaten egg for a golden finish.
Bake in the oven alongside the wild boar (or once the boar is done and resting) for about 30 minutes, or until the pastry is golden brown and crisp.
While the apple charlotte bakes, make the brandy cream sauce. In a small saucepan over medium heat, combine the heavy cream and brandy, stirring until heated through and slightly thickened. Season with a pinch of salt, if desired.
To serve, slice the wild boar loin and plate with a slice of apple charlotte. Drizzle the brandy cream sauce over the meat and garnish with a sprig of fresh thyme.
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1079 mg | 360% | |
| Sodium | 4415 mg | 192% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 85.6 g | ||
| Protein | 242.2 g | 484% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 293 mg | 23% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3968 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
