ROASTED WILD BOAR IN RED WINE

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Roast wild boar with red wine is a classic game dish that is perfect for special occasions. The deep flavor of the wine and the distinctive aroma of the game meat complement each other perfectly, while slow roasting makes the meat juicy and surprisingly tender.


Wild boar meat is more delicious and healthier than domestic pork, as its diet is based on natural, wild foods, offering a cleaner, richer flavor. It contains less fat and more protein, making it richer in nutrients and lower in calories. Since wild boar live freely, their meat does not contain artificial growth hormones or antibiotic residues, which are often found in domestic pigs. In addition, the meat of wild animals contains more minerals, such as iron and zinc, which contribute to a healthy diet.

TIPS:

  • Don’t skimp on time, slow cooking makes the meat really tender.
  • Blend the vegetables, mustard, vinegar, and sour cream to make a thick sauce, and your game sauce is ready.
  • Feel free to drink a full-bodied red wine with the roast.
  • You can serve it with roasted potatoes, root vegetables, or a salad.

INGRIDIENTS:

  • 1.5 kg wild boar shoulder or leg (boneless)
  • 3 tablespoons fat (goose or duck fat recommended)
  • 3 onions
  • 4 cloves of garlic
  • 3 dl dry red wine (e.g., Kékfrankos or Merlot)
  • 3 dl stock (game stock or beef stock)
  • 3 carrots
  • 2 stalks celery
  • 2 bay leaves
  • 4-5 juniper berries
  • thyme
  • rosemary
  • Salt, freshly ground black pepper

PREPARATION:

  1. Marinating (optional, but recommended) You can marinate the wild boar meat for at least 6-12 hours.
  2. Marinade: red wine, juniper berries, bay leaves, garlic, rosemary. Cover and leave to rest in the refrigerator, then wipe the meat dry before cooking.
  3. Pre-roasting: Season the meat with salt and pepper, then heat the fat in a large, thick-walled frying pan. Brown the meat on all sides until it has a golden brown crust. Remove the meat and set aside to rest.
  4. Place the vegetables in a high-sided baking tray or cast iron dish, then add the meat.
  5. Heat the frying pan you used for browning, pour in the red wine, then stir thoroughly to pick up any stuck-on flavors. Pour the red wine over the vegetables, then add the stock.
  6. Baking:
  7. Cover and bake in a preheated oven at 350°F for 2-2.5 hours.
  8. Baste occasionally with the pan juices to prevent drying out.
  9. Preparation of the sauce (optional) • At the end of baking, remove the meat and let it rest for 10 minutes.
  10. Strain the juices, then boil over medium heat to thicken slightly.
  11. If you want a creamier sauce, add butter or a little cream.

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