Before our big dinner party, I went to the Ferry Plaza Farmers Market, as is my wont. There, I ran into Jen, master locavore. We got talking about the dinner party, and when she asked what I was serving, I mentioned that we were having roast leg of boar.
"Where did you get boar?" She asked.
"I had it shipped in from Texas," I replied, adding, "don't judge me."
I'm sure it's possible to get locally sourced boar, but we've been meaning to check out Broken Arrow Ranch for some time now. We discovered it while on the proverbial hunt for wild game charcuterie after a trip to the Canadian Rockies a few years ago. Broken Arrow Ranch sells humanely hunted, truly wild boar, venison and antelope. The animals are hunted using long-range, silent rifles, and the meat is harvested and processed right in the field. Local it may not be, but it is ethical and sustainable.
I don't know about you, but few of our cookbooks contain recipes for boar — at least not the American ones. Broken Arrow Ranch provides some cooking instructions, but we wanted some other sources to compare. We naturally turned our eye to The Silver Spoon, a fantastic tome of more than 2,000 Italian recipes, and an absolute must-have for anyone who cooks Italian food. There we found not just one but three recipes for boar.
There are apparently two main methods for roasting a whole leg of boar: High and hot, or low and slow. We opted for the slow and low, figuring it might take on the lovely fall-apart texture of pulled pork. It did not — the meat is so lean, there is little fat or connective tissue to break down — but it tasted good nevertheless. The meat was dense and a little dry, but had a wonderful, rich, nutty flavor that reminded me a lot of the jamòn we had in Andalucia.
We served slices over a dollop of butternut squash risotto (yet another pressure cooker miracle) and doused with a rich pan sauce. And then we pigged out.