📝 About This Recipe
Experience the rugged elegance of the forest with this slow-roasted wild boar leg, a centerpiece that bridges the gap between traditional pork and lean venison. Infused with aromatic juniper berries, fresh rosemary, and a hint of smoked paprika, the meat becomes incredibly tender while developing a deep, nutty complexity. This dish celebrates the heritage of forest-to-table dining, offering a sophisticated alternative to beef that is remarkably rich in flavor and naturally lean.
🥗 Ingredients
The Roast
- 4-5 pounds Wild Boar Leg (bone-in or tied, at room temperature)
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Peppercorns (coarsely cracked)
The Herb Rub
- 2 tablespoons Juniper Berries (dried and crushed)
- 3 tablespoons Fresh Rosemary (finely minced)
- 6 cloves Garlic (pressed or minced into a paste)
- 1/4 cup Extra Virgin Olive Oil
- 1 teaspoon Smoked Paprika (pimentón)
The Braising Liquid & Aromatics
- 2 cups Dry Red Wine (such as Cabernet Sauvignon or Syrah)
- 1 cup Beef or Game Stock (low sodium)
- 3 pieces Carrots (roughly chopped)
- 1 large Yellow Onion (quartered)
- 3 pieces Bay Leaves (fresh or dried)
👨🍳 Instructions
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1
Remove the wild boar leg from the refrigerator at least 1 hour before cooking to bring it to room temperature; this ensures even roasting.
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2
Preheat your oven to 325°F (165°C). Position the oven rack in the lower third of the oven.
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3
In a mortar and pestle or small bowl, combine the crushed juniper berries, minced rosemary, garlic paste, smoked paprika, and olive oil to create a thick herb paste.
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4
Pat the boar leg completely dry with paper towels. Rub the entire surface generously with the kosher salt and cracked black pepper.
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5
Massage the herb paste all over the meat, ensuring every crevice is coated with the aromatic mixture.
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6
In a heavy-bottomed roasting pan or Dutch oven, scatter the carrots, onions, and bay leaves to create a 'bed' for the meat.
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7
Place the boar leg on top of the vegetables. Carefully pour the red wine and stock into the bottom of the pan, being careful not to wash the rub off the meat.
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8
Cover the pan tightly with a lid or double layer of heavy-duty aluminum foil to trap moisture.
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9
Roast in the oven for approximately 3 to 3.5 hours. Wild boar is leaner than domestic pork, so low and slow is key.
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10
Remove the foil for the last 30 minutes of cooking and increase the temperature to 400°F (200°C) to develop a beautiful, dark crust.
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11
Check the internal temperature with a meat thermometer; it should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Do not overcook.
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12
Transfer the roast to a carving board and tent loosely with foil. Let it rest for at least 20 minutes to allow the juices to redistribute.
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13
While resting, strain the pan juices into a saucepan. Simmer over medium-high heat for 10 minutes to reduce into a rich jus.
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14
Carve the boar against the grain into thin slices and serve drizzled with the warm red wine reduction.
💡 Chef's Tips
Wild boar is significantly leaner than farm-raised pork; if your roast looks particularly lean, consider 'larding' it with strips of bacon across the top. Avoid overcooking at all costs—wild game becomes tough and 'gamey' if cooked past medium. If you don't have a mortar and pestle, use the bottom of a heavy skillet to crush the juniper berries to release their oils. Always rest the meat; cutting into it too early will cause all the flavorful juices to run out, leaving the roast dry. For an extra layer of flavor, sear the meat in a hot pan with a little oil before applying the herb rub and roasting.
🍽️ Serving Suggestions
Pair with a bold, earthy red wine like a Northern Rhône Syrah or a classic Barolo. Serve alongside a creamy polenta or roasted root vegetables to soak up the delicious pan juices. A side of lingonberry jam or spiced plum chutney provides a perfect sweet-tart contrast to the rich meat. Sautéed bitter greens, such as kale or broccoli rabe with lemon, help cut through the intensity of the game flavor. Finish the plate with a sprinkle of flaky sea salt and fresh parsley for a bright, professional touch.