Roasted Wild Boar Shoulder with Honey and Herbes de Provence

Ingredients

• wild boar shoulder
• butter (For brushing over the entire shoulder)
• olive oil (A small amount, drizzled over the top)
• Ardèche Garrigues honey (For brushing over the meat)
• fleur de sel (A generous amount, to help form a crust)
• herbes de Provence

Steps

1. 1

   Place a sheet of parchment paper over a sheet of aluminum foil to prevent the meat from coming into direct contact with the foil.

2. 2

   Place the wild boar shoulder on the parchment paper and spread butter over its entire surface.

3. 3

   Drizzle a little olive oil over the shoulder.

4. 4

   Generously brush the shoulder with Ardèche Garrigues honey.

5. 5

   Sprinkle the meat with a generous amount of fleur de sel to create a light crust on the surface.

6. 6

   Add the herbes de Provence to the shoulder.

7. 7

   Carefully fold the parchment paper and aluminum foil around the shoulder to wrap it securely.

8. 8

   Bake the wrapped shoulder at 180 °C for 8 hours, checking it regularly during cooking.

9. 9

   Serve when the meat is tender enough to be cut easily with a small knife.

Notes

The exact quantities of meat, butter, olive oil, honey, fleur de sel, and herbes de Provence are not specified in the source. The source indicates checking the cooking progress as it proceeds but does not provide a target internal temperature.

Nutrition per serving

• main course
• French cuisine
• game meat
• oven-baked
• slow cooking
• honey
• gluten-free