After The Hunt with Chef John Folse | LPB
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Friday, November 16, 2018
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Prep Time: 2½–3 Hours
Yields: 6–8 Servings

1 (2-pound) wild boar loin or picnic shoulder
6 cloves garlic, minced
½ cup sliced green onions
salt and black pepper to taste
granulated garlic to taste
½ cup olive oil
1 cup diced onions
½ cup diced celery
1 cup diced bell peppers
2 tbsps minced garlic
2 tbsps tomato paste
¾ cup red wine
1 quart beef stock
8 slices bacon

Preheat oven to 325°F. In a mixing bowl, combine 6 cloves minced garlic, green onions, salt, pepper and granulated garlic. Make incisions at equal space around the top of roast and stuff with garlic mixture. Season outside of roast well with salt, pepper and granulated garlic. In a roasting pan, heat olive oil over medium-high heat then brown boar on all sides. Remove meat from pan then set aside. In the same oil, sauté onions, celery, bell peppers and remaining minced garlic until wilted. Mix in tomato paste then deglaze with wine. Add stock, return meat to pan and cover with bacon. Bring to a rolling boil, cover and place in oven. Bake 2 hours or until meat is fork tender. Remove roast from pan and allow to rest for 30 minutes. Adjust seasoning to taste with salt, pepper and granulated garlic. Slice roast and serve with a generous portion of vegetable mixture. NOTE: Although this recipe calls for slow oven roasting, many Louisiana hunters will cook it in the Cajun microwave, a wooden oven lined with copper or aluminum that cooks from the top, broiler style using cold briquettes or sometimes wood.

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

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