Roasted Leg Of Wild Boar Best Recipes

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HELLRAISIN' WILD BOAR-WRAPPED WILD BOAR

2016-11-19



Hellraisin' Wild Boar-Wrapped Wild Boar image

Provided by Food Network

Categories     main-dish

Time 10h30m

Yield 10 servings

Number Of Ingredients 11

Ingredients:

  • 4 tablespoons brown sugar
  • 2 to 4 tablespoons paprika
  • 2 tablespoons sea salt
  • 2 tablespoons black pepper
  • 2 tablespoons dry mustard
  • 1 to 2 tablespoons ground cumin
  • 1 tablespoon cayenne pepper
  • 1/2 to 1 tablespoon chili powder
  • 1 boar shoulder or loin, size varies
  • 1 pound boar bacon
  • Toothpicks

Steps:

  • Add coals to one half of covered grill. Allow coals to burn and whiten, producing an even heat with no flame.
  • Place all rub ingredients in bowl and mix. With slightly moistened boar shoulder in pan, pat rub (with dry hands) on non-fatty side of boar shoulder. Be sure to coat all surfaces liberally, even fat and folds. Boar is lean and dries easily in heat. Rub will act as a seal, locking in moisture. Turn shoulder fat side down and lay bacon strips lengthwise across non-fatty side, pinning them to the shoulder with toothpicks at center and ends, ensuring even coverage of the meat surface. Any remaining bacon can be added to the ends. Place shoulder on empty side of grill, bacon side up, and close cover. Cook until internal temperature of pork reaches at least 160 degrees F, roughly 10 hours, depending on size of shoulder. A slow-cooked, well-sealed shoulder should pull apart with tongs.

ROASTED LEG OF WILD BOAR

2004-08-20



Roasted Leg of Wild Boar image

An easy Roasted Leg of Wild Boar recipe. Serve a hearty Gigondas or St. Joseph with this sumptuous dish.

Provided by Susan Herrmann Loomis

Categories     Game     Pork     Roast     Christmas     Winter

Yield Makes 8 to 10 servings

Number Of Ingredients 18

Ingredients:

  • One 6-pound leg of wild boar*
  • 1/4 cup coarse sea salt
  • 1/4 cup coarsely ground black pepper
  • For the marinade:
  • 4 cups hearty red wine
  • 2 dried imported bay leaves
  • 40 sprigs fresh thyme, rinsed
  • 20 black peppercorns
  • 6 cloves
  • 1 carrot, trimmed, peeled, and cut in 1/4-inch chunks
  • 1 medium onion, cut in eighths
  • 1/4 cup best-quality red wine vinegar
  • To roast the wild boar:
  • 20 whole cloves
  • 2 to 3 tablespoons olive oil
  • For the sauce:
  • 2 cups chicken or veal stock
  • 3 tablespoons red current jelly

Steps:

  • 1. Rub the leg of wild boar all over with the salt and the pepper. Place it in a shallow dish, cover it loosely, and refrigerate it for 36 hours.
  • 2. Bring the wine, the herbs and spices, and the vegetables to a boil in a medium-sized saucepan over medium high heat and cook for about 3 minutes. Remove from the heat and let cool to room temperature. Strain, reserving the bay leaf, thyme, peppercorns and cloves, and discarding the vegetables.
  • Whisk in the vinegar.
  • 3. Quickly rinse the salt and pepper from the boar to remove most but not all of it. Pat meat dry and place it in a shallow dish. Pour the cooled marinade over it, return it to the refrigerator, loosely covered, and let it marinate for 36 hours, turning it at least four times.
  • 4. Preheat the oven to 450°F.
  • 5. Remove the leg of wild boar from the marinade and pat it dry. Make 20 tiny slits in it all over, and insert a clove into each slit. Transfer the boar to a baking dish, and pour one-fourth of the marinade over it. Roast in the center of the oven until the boar is very golden on the outside, and when you cut into it it is a very faint pink, but not in the least red, which will take about 2 hours. Check it occasionally to be sure the marinade hasn't completely evaporated, and pour the additional marinade over the roast, one-fourth at a time.
  • 6. When the boar is roasted remove it from the oven, and set it on a platter in warm spot, loosely covered, to sit for at least 20 minutes so the juices have a chance to retreat back into the meat. To prepare the sauce, transfer the cooking juice and any browned bits from the bottom of the baking dish to a medium sized saucepan. Whisk in the chicken or veal stock and bring to a boil over medium-high heat. Reduce by about one-fourth, then stir in the red current jelly. Continue cooking and whisking until the sauce is smooth and satiny, 8 to 10 minutes. Remove from the heat.
  • 7. Before slicing the boar remove as many of the cloves as possible. Thinly slice the wild boar and arrange it on a platter. Garnish with flat-leaf parsley leaves. Either pour the sauce over the meat, or serve it on the side.
  • *Leg of wild boar is available for mail order from:
  • Broken Arrow Ranch
  • P.O. Box 530
  • Ingram, TX 78025
  • (800) 962-4263

Top Asked Questions

  1. How do you cook a wild boar leg?
    Either cook your wild boar leg in the oven at a low temperature for several hours. Or brown it on all sides in a large cast iron skillet, place in a a slow cooker with a can each of Onion Soup, Mushroom Soup and water. Slow Roast or Crockpot overnight or roast in your Dutch Oven at the campsite!
  2. How to cook a boar roast?
    Add boar and brown well all over, 10-12 minutes. Transfer boar to a dish, season to taste with salt and pepper, and set aside. Add onions to pot and cook over medium-high heat, scraping browned bits stuck to bottom of pot, until they are lightly browned, 6-8 minutes. Stir in carrots and celery and cook until lightly browned, 4-6 minutes.
  3. How long does it take to cook a 10 pound boar?
    Reduce the heat to 250 F, and continue cooking until the boar reaches an internal temperature of 150 F. For a 5- to 6-pound leg that will take approximately four to five hours, while a 10-pound leg can take eight hours or more.
  4. What temperature do you cook a wild boar in the oven?
    Roast in the oven at 275 degrees or so until the internal temperature reaches 160 or 165. Don’t overcook it! My mantra with wild boar is to use a lower temperature for a longer time.

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