Native Lemongrass Poached Wild Boar Roast

WHAT YOU'LL NEED

• 2kg Thornwood Wild Boar boneless roast
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 2 litres milk (full cream or nut)
• 1 lemon, zest
• 1 tablespoon of garlic, diced or 2 cloves whole, crushed
• 3-5 lemon myrtle leaves fresh or dried
• 3 tablespoons of dried native lemongrass
• 1 sprig or 1 teaspoon ground Geraldton wax
• 1 teaspoon cinnamon myrtle leaf
• ½ cup dried quandongs or 1 cup fresh
• ½ cup spring onion

HOW TO COOK IT

1. Rinse and Pat dry boar with a paper towel. Allow to come to room temperature before cooking. Using a cast iron dutch oven (or pot with lid), add butter and olive oil and heat on medium – high until butter froths.

2. Add the boar and brown on all sides. Leave in the pot and add all of the aromats (except for the milk, lemon zest, quandongs and spring onion). Heat the spices (add a little more oil if needed).

3. Cook the aromats for a few minutes until the smell infiltrates your senses. Now add the milk, zest and garlic. Bring to an almost boil then reduce the heat to a simmer and put the lid on. Cook for approximately 2.5-3 hours on low or until cooked to your liking (slightly pink is great for this cut). Add the quandongs half an hour before finishing cooking.

4. Before serving, spoon off any fat and you can either drain the entire amount of broth off or strain and serve with cooked rice, mash and a little sauce. You can also emulsify the liquid if you like it a little thicker.

NOTE: You can put all the spices/aromats into a spice bag and into the liquid if you prefer.

SHOP THORNWOOD WILD PORK