Wild Boar Roll Roast From the Grill

For the grilled wild boar roll roast, first prepare the sauce. To do this, put the maple syrup and mustard in a small screw-top jar and shake well so that the ingredients mix properly.

For the filling, fry the bacon in a very small amount of fat until crispy and drain on a kitchen crepe. When it has cooled, grind it in a cutter until crumbly (no powder!).

Cut the shallots and garlic into rings and caramelize in the bacon grease with the sugar over medium heat for about 10-15 minutes. They should be brown but not too dark.

Let cool in a bowl. Mix all the ingredients of the stuffing well. For the wild boar belly, cut the rind into a fine grid (works best with a Stanley knife).

Lay rind side down and slice horizontally deep enough to open like a book – DO NOT CUT THROUGH!

Pat the pork belly evenly flat. Season with salt and pepper. Spread the stuffing well over the meat, leaving a strip of about 5 cm (final part when rolling up).

Roll up the meat and tie with kitchen twine. Brush all over with oil and season with salt and pepper. Leave at room temperature until the grill is hot.

Prepare the grill for strong indirect heat (approx. 290 degrees). First sear the rolled roast on direct heat and then grill indirectly for approx. 45 minutes until the core temperature is a good 60 degrees.

Pay attention to this,

Preparation Tip:

Grilled pumpkin or cauliflower goes very well with grilled wild boar roll.

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