4-5 lb Wild Boar Roast
¾ cup kosher salt
¾ cup brown sugar
½ cup Balsamic Vinegar
4 cups hot water
8 cups ice water
¼ cup Worcestershire Sauce
1 cup Chicken Stock
Salt and Pepper
Stick of butter
¼ cup of honey
1-1/2 Tablespoons of flour
1 bottle of your favorite Porter
Need to brine the roast. So, dissolve the salt and brown sugar in the hot water. Add the Balsamic Vinegar, then the ice water to cool it down. Place the roast in the brining bucket and pour the mixture over it. Place in refrigerator for 4 – 6 hours.
Preheat oven to 425 F. Pat dry the roast with paper towel. Score any fat on the roast. Then massage in the Worcestershire sauce and season whole roast with salt and pepper. Place roast on rack in roasting pan. Place roast in oven.
After 10 minutes pour about ¼ cup of the chicken stock over it. Continue roasting at 425 F for another 20 minutes. Pour another ¼ chicken stock over it. Reduce temperature to 350 F.
Continue roasting at 350 F, using pan drippings and or the additional ½ cup of chicken stock to baste every 30 minutes.
Total roasting time will be around 3 to 4 hours to reach an internal temperature in the roast of 170 F. When it reaches 160 F, melt ¼ of the stick of butter and mix in the ¼ cup of honey then pour over the roast. Place another ¼ stick of the butter on top of the roast and place back in the oven. When roast is at 170 F take it out of the oven and out of the pan, tent the roast with aluminum foil.
Deglaze the roasting pan with ½ of the bottle of Porter and then degrease the liquid.
Melt another ¼ stick of butter in a sauce pan until foaming. Sprinkle in the flour and cook the flour, stirring with a whisk, for a couple of minutes until the flour is brown in color. Then, while whisking, drizzle in the other ½ bottle of Porter. Then whisk in the degreased pan drippings liquid. This is now the sauce.
Slice the roast and place on platter. Pour some of the sauce on it and serve with the remaining sauce on the side.