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Stéphane Reynaud

Rôti de sanglier au poivre noir

Roast Wild Boar with Black Pepper

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in
Rôtis: Roasts for Every Day of the Week
Rôtis

By Stéphane Reynaud

Published 2009

  • About

Ingredients

  • 1.25 kg (2 lb 12 oz) wild boar roast
  • 50

Method

Preheat the oven to 180°C (350°F/gas 4).

Brush the meat with the butter, then roll it in the crushed pepper.

Put the meat in a flameproof roasting tin. Arrange the shallot around it and roast</

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