📝 About This Recipe
Transport your senses to the rugged forests of Tuscany with this majestic spit-roasted wild boar. Unlike domestic pork, wild boar offers a lean, deeply nutty, and complex flavor profile that is beautifully enhanced by a slow-roasting process over an open flame. Basted with a traditional 'mop' of red wine, garlic, and wild herbs, the meat develops a mahogany crust while remaining succulent and tender inside.
🥗 Ingredients
The Meat
- 10-12 pounds Wild Boar Haunch (Leg) or Shoulder (bone-in, trimmed of excess silver skin)
The Dry Rub
- 3 tablespoons Kosher Salt
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1 tablespoon Juniper Berries (crushed)
- 1 tablespoon Dried Rosemary (crumbled)
- 1 tablespoon Garlic Powder
The Basting Mop (The Salmoriglio)
- 1 cup Extra Virgin Olive Oil
- 1.5 cups Dry Red Wine (Chianti or Syrah)
- 1/2 cup Red Wine Vinegar
- 6 cloves Fresh Garlic (smashed)
- 1 bundle Fresh Rosemary and Thyme Sprigs (tied together to use as a basting brush)
- 1 teaspoon Red Pepper Flakes
👨🍳 Instructions
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1
Prepare the boar by patting it completely dry with paper towels. Use a sharp knife to score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
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2
In a mortar and pestle, grind the juniper berries, peppercorns, salt, and dried rosemary into a coarse powder. Rub this mixture generously over every inch of the meat, pressing it into the scores.
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3
Wrap the meat tightly in plastic wrap and refrigerate for at least 12 hours, preferably 24, to allow the salt to penetrate the dense muscle fibers.
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4
Remove the meat from the refrigerator 2 hours before cooking to bring it to room temperature. This ensures even cooking on the spit.
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5
Prepare your rotisserie setup. If using wood, choose hardwoods like oak or hickory. Aim for a medium-low indirect heat (about 300°F/150°C at the meat's surface).
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6
Secure the wild boar onto the spit rod, ensuring it is perfectly balanced. Use butcher's twine to tie back any loose sections to prevent 'flopping' as it rotates.
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7
In a small heavy-bottomed pot over the edge of the fire, combine the olive oil, red wine, vinegar, garlic, and pepper flakes. Let it warm through but not boil.
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8
Mount the spit over the fire and start the motor. Place a drip pan beneath the meat to catch renderings and prevent flare-ups.
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9
After the first 45 minutes of roasting, begin basting the meat every 20-30 minutes using the herb bundle dipped in the warm wine-oil mop.
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10
Monitor the fire closely. You want a consistent, gentle heat. If the exterior is browning too fast, move the coals further away or increase the rotation speed.
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11
Roast until the internal temperature reaches 145°F (63°C) for medium-rare or 155°F (68°C) for medium. Wild boar is lean and will become tough if cooked to well-done.
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12
Carefully remove the spit from the heat. Transfer the meat to a large carving board and tent loosely with foil.
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13
Rest the meat for at least 30 minutes. This is crucial for the juices to redistribute, ensuring a moist end result.
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14
Carve the boar into thin slices against the grain and drizzle with any remaining basting liquid or accumulated carving juices.
💡 Chef's Tips
Always use a meat thermometer; wild boar is much leaner than domestic pork and can dry out in a matter of minutes if overcooked. If the meat feels too lean, you can 'bard' it by tying thin slices of pancetta or fatback over the exterior before roasting. Ensure the spit is balanced by doing a dry run before lighting the fire; an unbalanced load will burn out your rotisserie motor. For the best smoky flavor, add a few chunks of soaked fruitwood (like apple or cherry) to the coals during the final hour of cooking. If you don't have a herb bundle, a silicone brush works, but the fresh rosemary adds an unmistakable aromatic quality to the crust.
🍽️ Serving Suggestions
Serve with a side of creamy polenta or roasted root vegetables to soak up the savory juices. Pair with a bold, tannic red wine like a Brunello di Montalcino or a peppery Northern Rhône Syrah. A side of salsa verde or a tart cranberry-orange relish provides a bright acidity that cuts through the rich, gamey flavor. Serve alongside grilled bitter greens like radicchio or endive drizzled with balsamic glaze.