Vanilla Bean Carrots With Wild Boar And Pomegranate

This post was shared with the Hunt Lift Eat Community from our great friend and partner Sarah Daulton and Denver Cooking Classes. Sarah does an incredible job showcasing all of the delicious and unique recipes that can come from hunting and processing wild game! We want to thank Sarah for sharing and look forward to seeing more of her content coming up in the future! Be sure to give Sarah a follow on Instagram @denvercookingclasses and check out her website at www.denvercookingclasses.com!

Ingredients:
1lb Rainbow Carrots (Tops Reserved)
1lb Bacon (I love to use wild boar)
1 Stick Butter (I use Earth Balance Vegan Butter)
1 Vanilla Bean
1/4 Cup Olive Oil
1 Cup Pomegranate Seeds
1 Bunch Cilantro
1 Tbs Red Pepper Flakes
Salt And Pepper To Taste

Directions
1) Preheat oven to 400°
2) Peel carrots and remove tops
3) Toss carrots in oil, salt, and pepper
4) Roast carrots whole until fork-tender (about 45 min)
5) Meanwhile, cook bacon to desired texture, but not too crispy, and reserve rendered fat
6) Melt butter in a small pot
7) With a paring knife, split vanilla bean, scrape and add insides AND bean to butter
8) Simmer butter and vanilla until browned - you are looking for a nutty scent
9) Mince cilantro (this is where I like to incorporate carrot tops to taste)

To Assemble:
1) Toss carrots in browned vanilla bean butter and bacon fat (discard
the bean)
2) Season with salt, pepper, and red pepper flakes to taste
3) Top with cooked bacon, cilantro and pomegranate seeds
4) Enjoy with Blanchard Family Wines Gewurztraminer or Rosé