Wild Pork Oven Roast

 

My husband is a hunter which means I have a freezer full of as organic as it gets yummy lean meat! He got a hog last season and we still had 2 about 5lb roast left in the deep freezer I needed to use.

I pulled it out and defrosted it then put it in a brine of salt, sugar and a few herbs for a day and half. This makes it tender, not gamey tasting, and gives great flavor!

Wild Pork Oven Roast:

(Brine)

1 Roast 5+/- lbs

1/8 cup parsley

1/8 cup scallions

1cup salt

1/2 cup sugar 

Warm water - enough to cover meat 

- Mix all ingredient in warm water to dissolve. Cool with ice or in fridge. Pour over roast. Put in fridge for at least 24 hours. 

(Roast Prep) 

Brined Roast

2 garlic cloves cut in 4 pieces each 

4 tbs black pepper (split)

2 tbs Thyme (split)

1 tbs season salt

1 cup beef broth

2 cups carrots cut up

1 cup celery cut up

1 medium onion cut up

2tbs butter

2tbs flour 

Rice

- Pour water off roast but DO NOT RINSE you want all the good stuff to stay on it. Season bottom side with black pepper and thyme. Put in pot/pan needs a lid (I brined mine in the pot I cooked in). On top, Cut 8 little slits randomly and put garlic pieces in. Add the rest of the black pepper, thyme, and season salt. Pour beef broth in pot. Cover. Cook 300 degrees for 5 hours. Ladle out around 1 1/2 cups of liquid and set aside. Add veggies, cover and cook another 30 minutes. Pull out let rest covered 30 minutes. While resting cook rice. Also while resting make roux with butter and flour. Once tan/ light brown colored whisk in liquid to make gravy.

Serve with or over rice.

My husband, our friend "Toe", 3 year old son and my self all really liked it! 

Enjoy!

~Mrs. Milly~