Roast boar recipe
Roast Boar recipeThis article was published by: Matthew
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Recipe introThis mouthwatering roast boar recipe is a true showstopper that will impress your guests at any special occasion. The succulent and tender meat is seasoned to perfection, creating a delightful combination of flavors. Whether you're hosting a festive feast or simply looking to indulge in a decadent meal, this recipe is sure to satisfy even the most discerning palates. With its rich and savory taste, this roast boar is a true culinary masterpiece that will leave everyone craving for more.
Keywords: roast boar, recipe, special occasion, succulent, flavors.
Roast boar recipe details
|1 ½ kg||boar, leg or saddle|
|50 g||clarified butter|
|salt and pepper|
|125 ml||red wine|
|¼ l||beef stock|
|125 ml||cherry juice|
|80 g||single cream|
|1 tbsp||crème fraîche|
|For the marinade:|
|2 tbsp||lemon juice|
|4 tbsp||sunflower oil|
InstructionsSlightly crush the juniper berries and chop the rosemary needles. Place in a bowl and add lemon juice and oil. Brush the marinade all over the meat. Cover the bowl and leave to marinate overnight.
Peel and halve the onion. Clean and roughly cut the carrot, celeriac, parsley root and leek.
Remove the meat from the marinade, pat dry, then sauté in hot clarified butter in a roasting pan from all sides. Take out and set aside. Sauté the onion and the prepared vegetables in the pan until golden. Return the meat and season with salt. Add the bay leaves and deglaze with red wine.
Transfer the roasting pan into the oven and roast for approximately 70 minutes (leg) or 30 minutes (saddle) at 160°C. In the first half of roasting time cover the meat with ovenproof foil. Add some broth, if necessary. In the second half of the roasting time, remove the foil, turn the meat several times and baste with the gravy.
When the roast is done, take the meat out of the pan and wrap with aluminium foil. Leave in the still warm oven to keep warm, but leave open the oven door.
Add some stock to the gravy and scrape the sediments from the bottom of the roasting pan. Strain the gravy through a sieve and stir in the cherry juice. Bring to a boil and reduce the sauce a bit. Stir in the single cream and the Crème fraîche and season with salt and pepper.
Cut the meat into neat slices and serve on a warmed platter. Serve the sauce separately in a sauce boat.
ca. 40 min
Cooking / Baking Time:
ca. 1 hr 20 min
ca. 12 hrs
Grade of difficulty:
Calories per portion:
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