Razorback wild boar with urenika potatoes

Razorback wild boar with urenika potatoes. Photo / Babiche Martens

Serves 4-6

1x wild boar scotch and crackle
Salt
Oil
2 onions
4 large garlic cloves
2 bay leaves
3 apples
1/2 Tbs brown sugar
1/2 cup Celtic Red beer
2 tsp butter
Urenika potatoes 3-4 per person
Green beans, trimmed and sliced lengthwise

1 Preheat oven as hot as possible. Score the boar skin all over and rub well with salt and oil. Cook for 15 minutes, then reduce the temperature to 180C.

2 Slice the onions and halve the garlic cloves. Remove the meat, sit on top of the onions, bay leaves and garlic then return to the oven for a further 15 minutes before turning the heat back up for a final 10 minutes. Let rest for 30 minutes.

3 Peel, core and chop the apples. Place in a saucepan with the sugar and beer. Cook gently until soft, approximately 15 minutes. Stir through the butter through.

4 Boil the potatoes and the beans in salted water until tender. Drain and serve with the sliced boar and apples.

CHEF'S TIP

Razorback wild boar is free-range. The pigs are farmed in their native habitat before being brought down to lower ground to feed on tender grass. Consistency of both flavour and texture can be controlled this way, resulting in very tender meat. Razorback, Pacific Harvest smoked kelp seasoning, LV Kamahi honey, buffalo mozzarella and the pear syrup are all available from Farro Fresh in Auckland. Kerikeri lemon, ginger and kawakawa tea can be found at Huckleberry Farm stores in Greenlane and Glen Innes and at Harvest Wholefoods, Grey Lynn.