📝 About This Recipe
This majestic roast celebrates the deep, nutty, and slightly sweet profile of wild boar, a lean and sustainable alternative to traditional pork. Marinated in aromatic forest herbs and slow-roasted to succulent perfection, the meat develops a complex depth that is far superior to domestic varieties. Finished with a glossy red wine and blackberry reduction, this dish brings the rustic elegance of European hunting lodge traditions straight to your dinner table.
🥗 Ingredients
The Roast
- 5-6 lbs Wild Boar Haunch (bone-in, trimmed of excess silver skin)
- 6 cloves Garlic (slivered for studding the meat)
- 3 tablespoons Olive Oil (extra virgin)
The Herb Rub
- 2 tablespoons Juniper Berries (toasted and crushed)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves only)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Kosher Salt (adjust to taste)
The Roasting Bed
- 2 large Carrots (roughly chopped)
- 1 large Yellow Onion (quartered)
- 2 pieces Celery Stalks (roughly chopped)
- 2 cups Beef or Game Stock (low sodium)
Red Wine & Blackberry Jus
- 1.5 cups Dry Red Wine (such as Syrah or Cabernet)
- 2 tablespoons Blackberry Preserves (for a hint of sweetness)
- 2 tablespoons Cold Unsalted Butter (cubed)
👨🍳 Instructions
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1
Prepare the herb rub by combining the crushed juniper berries, chopped rosemary, thyme, cracked pepper, and salt in a small bowl.
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2
Using a sharp paring knife, make small 1-inch deep incisions all over the wild boar haunch. Insert the slivered garlic cloves into these slits.
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3
Rub the entire haunch with olive oil, then coat thoroughly with the herb rub, pressing the spices into the meat. Wrap tightly in plastic wrap and refrigerate for at least 12 hours, or up to 24 hours.
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4
Remove the meat from the refrigerator 1 hour before cooking to bring it to room temperature, ensuring even roasting.
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5
Preheat your oven to 325°F (165°C). In a heavy roasting pan, scatter the carrots, onion, and celery to create a 'rack' for the meat.
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6
Place the wild boar haunch on top of the vegetables. Pour the stock into the bottom of the pan, being careful not to wash the rub off the meat.
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7
Roast uncovered for approximately 25-30 minutes per pound. Wild boar is leaner than domestic pork and is best enjoyed at medium-rare to medium (internal temperature of 145°F to 150°F).
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8
Baste the meat every 45 minutes with the pan juices to keep the exterior moist and flavorful.
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9
Once the target temperature is reached, remove the roast from the oven. Transfer it to a cutting board and tent loosely with foil. Let it rest for at least 20 minutes.
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10
While the meat rests, strain the pan drippings into a saucepan, discarding the solids. Skim off excess fat.
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11
Add the red wine and blackberry preserves to the saucepan. Bring to a boil and reduce by half until the sauce is syrupy and coats the back of a spoon.
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12
Whisk in the cold butter one cube at a time to create a glossy finish. Season with salt and pepper to taste.
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13
Carve the boar against the grain into thin slices and serve drizzled with the warm red wine jus.
💡 Chef's Tips
Wild boar is significantly leaner than farm-raised pork; do not overcook it or it will become tough. Always use a meat thermometer rather than relying solely on time to ensure the perfect pink center. If the exterior is browning too quickly, cover the roast loosely with foil halfway through the cooking process. For a deeper flavor, sear the haunch in a large skillet over high heat before placing it in the roasting pan. If you can't find juniper berries, substitute with a splash of gin in the roasting liquid for that signature piney aroma.
🍽️ Serving Suggestions
Serve alongside creamy polenta or garlic mashed root vegetables to soak up the jus. A side of braised red cabbage with apples provides a perfect acidic contrast to the rich meat. Pair with a bold, earthy red wine like a Northern Rhône Syrah or a rustic Chianti Classico. Garnish the platter with fresh sprigs of rosemary and a handful of fresh blackberries for a stunning presentation.