Holiday Boar Roast



1 shoulder or butt roast
1 sprig fresh rosemary
1 sprig fresh thyme
2 teaspoons sage
1/4 teaspoon white pepper
4 fresh garlic cloves
1/4 cup olive oil

salt to taste

Trim fat from meat, and wash. Sliver garlic cloves, and lightly chop rosemary and thyme together. Poke small slits in meat with paring knife, and insert a garlic sliver and some of the thyme-rosemary mix. Put holes about 2 inches apart over the whole roast. Then lightly wipe roast with olive oil, and coat with remaining thyme-rosemary mix, sage, white pepper, and salt. Roast at 350 on a rack in pan until meat is done, and tender. Time depends on size of roast. Make a brown gravy using chicken broth, and if drippings aren't scorched, add a small amount to gravy.


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