“Butt Rubbed” Spice Rubbed Roasted Wild Pig Top Butt with Apricot Sauce, Pecan Dried Apricot Butter, Chile Whipped Garnet Yams, Bacon Shallot Sautéed Kale

I created this recipe for Wilderness Unlimited Hunting Club quarterly magazine. I used a seven day, dry aged wild pig top butt, but this can be adapted for a boneless loin too (domestic Kurobuta pork can be used if you don’t have access to wild boar).  IMG_0861


I start out with a dry rub on the meat, then wrapped it in saran wrap and refrigerated it for twenty-four hours. IMG_0864


Then I sear the meat in a few tablespoons canola oil and once browned, I finish it by dry roasting it in a 350 degree oven for about 20 minutes, until the internal temperature reaches 150 degrees.  IMG_0872


Then I create an apricot sauce using a few tablespoons apricot preserves, brown sugar and a few spices. I also make a dried apricot pecan butter and chile whipped garnet yams. Served along side this is some kale, braised with bacon lardons, shallot and a touch of balsamic vinegar. Bon Appetit!  

**See the full recipe under “Big Game” in the recipe sectionIMG_0914