Winter is the season for comforting weeknight meals. Most evenings you’ll find us cozied up at home – a fire burning in the fireplace and a warm farm-style dinner cooking in the dutch oven. We seriously LOVE our dutch oven – you might even call it an obsession. It’s such a versatile tool and SO fun to cook with!
Hard Cider Wild Boar: Today weʼre sharing one of our favorite roast recipes. We love the flavor the boar brings to the table. In fact, we’ve come to prefer it over beef. What makes this recipe shine is the slow and low roasting process. A touch of sweetness the apples bring paired with the savory flavor of the boar make this recipe come to life. We also roasted some carrots to add a healthy side.
Hard Cider Wild Boar
Yield: varies; approx. 6-8 servings
- 1 mini wild boar roast
- 2 1/2 cups small purple potatoes, diced
- 2 1/2 cups small red potatoes, diced
- 1 cup pearl onions, peeled
- 2/3 cup hard apple cider
- 1/3 cup Cabernet Sauvignon
- 4 tbsp. butter
- 2 tbsp. brown sugar
- 5 fresh rosemary sprigs, chopped
- 2 tsp. minced garlic
- 3 tbsp. fresh oregano
- 3/4 tsp. ginger
- Preheat oven to 300ºF.
- Pat dry roast and season with salt and pepper, then apply rub. Add more spices if needed – this varies depending on the size of your roast. Donʼt be afraid of the salt – it really brings the flavors to a whole new level.
- Heat butter in dutch oven until melted. Place roast in dutch oven and sear each side until golden brown. (About 3-4 minutes per side).
- Remove from heat and add potatoes & onions to the dutch oven. Season with salt and pepper. Pour in apple cider and wine.
- Cover dutch oven and place in oven. Roast for about an hour, or until a meat thermometer reads 150-160ºF.
- Serve with whiskey apples. (Recipe below).
Whiskey Apples: This truly brings this lovely roast together – the whiskey flavor is incredible when paired with the savory flavors of boar. Kentucky holds a special place in our heart – so we’re using KYʼs finest for this recipe.
Yield: Varies; approx. 6-8 servings
- ⅓ cup brown sugar
- 3 tbsp. butter
- 4 oz (¼ cup) bourbon
- 3-4 honeycrisp (or similar) apples
- Heat a sauté pan over medium heat. Add sugar and sauté until it begins to caramelize, turning into a liquid with a light amber tone.
- Add butter and melt, combining with the caramel.
- Add bourbon, cooking off the alcohol, about 2 minutes
- Add apples and cook until soft, about 5 minutes
Basic Artisan Bread: Miranda is known throughout town for her artisan breads. After you try some store bought bread will never taste the same. A lot of people are intimidated by artisan bread baking – but it’s actually so incredibly simple! With a little patience & practice, you’ll never buy a loaf of bread from the store again. (Not to mention your friends and family will LOVE you).
Basic Artisan Bread
Yield: 1 loaf; approx. 6-8 servings
- ¾ cup (170 grams) lukewarm water
- ¾ tsp. (2.5 grams) yeast
- 1 tsp. (5 grams) salt
- 1 ½ c + 2 tbsp. (228 grams) all-purpose flour
- Mix water, yeast and salt in a bowl, stand mixer or bread bucket.
- Mix in flour with a wooden spoon, dough whisk or in a stand mixer with the paddle attachment until all the flour is incorporated and there are no dry spots. Do not over mix.
- Let sit, covered with plastic wrap or in a dough container (not air-tight) until doubled, approximately 2 hours – or 8 hours in the refrigerator.
- Refrigerate the dough for up to 2 weeks. If longer than two weeks, freeze in 1-pound portions in an airtight container or freezer bag
On Baking Day
- Gently stretch each corner around to the bottom until a ball is formed. You do not knead this dough.
- Let sit on a baking sheet lined with parchment paper or dusted with cornmeal for 1 hour.
- Preheat oven to 450ºF degrees with a metal broiler tray near the bottom of the oven.
- Dust the top of the dough with flour; using a serrated knife, cut a few slashes across the loaf (about ½ inch into the dough).
- Pour 1 cup of hot water into the broiler tray and bake near the middle of the oven for 30-35 minutes, or until golden brown.
- Let cool before slicing.