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Crown Roast


  • Rack from the saddle of wild boar
  • Olive oil
  • Essence
  • 1/2 pound roasted new potatoes
  • 2 cups rosemary veal reduction
  • 1 tablespoon chopped parsley


  • Preheat the oven to 400 degrees F. French the bones from the saddle rack. Using butcher's twine, tie the rack into a crown roast. Season the roast with olive oil and Essence. Place the roast on a roasting pan and place in the oven. Roast for 25 to 30 minutes, for medium-rare. Allow the roast to rest for 5 minutes. Place the roast on a platter. Fill the center with the roasted potatoes. Spoon the sauce over the top. Garnish with parsley.