How to make it

  • First make the marinade:
  • Put the carrots, onions, garlic, parsley, thyme, bay leaf, cloves, wine, vinegar, and olive oil in a pan. Season with salt and pepper and bring to a boil, then lower the heat and simmer for 15 minutes.
  • Remove the pan from the heat and let cool, then pour into a dish.
  • Gently rub the leg of boar with salt and place in a cooled marinade, cover and let marinate in a cool place for 24 hours.
  • Preheat oven to 400 degrees. Drain the meat, reserving the marinade, and pat dry with paper towels.
  • Strain the marinade into a bowl. Place the meat in a roasting pan with the strips of pancetta and cook over medium heat, turning frequently, until browned all over. Add enough marinade to half-cover the meat and transfer to the oven.
  • Roast, turning occasionally for 1 3/4 hours, covering the roasting pan with foil halfway through the cooking time.
  • Remove the meat from the roasting pan and keep warm.
  • Add the remaining marinade and cook over high heat until reduced by half, then puree the mixture with a hand-held blender.
  • Season with pepper, remove from the heat and stir in the butter in small pieces at a time.
  • Serve the wild boar with the sauce.

Reviews & Comments 1

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    " It was excellent "
    mrjwjohnson ate it and said...
    This sounds like a great recipe.I don't have any wild boar but I think this recipe would be good for any dark meat pork like the blade end, shoulder (picnic), Boston Butt ("Pulled Pork" roast) or legs(fresh ham).
    Thanks JJ
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