Roast boar recipe

Roast Boar recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This 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

Roast boar recipe, recipe Rating: 4.4
Number of votes:96 

Ingredients

1 ½ kg	boar, leg or saddle
1	onion
1	carrot
1 piece(s)	celeriac
1	parsley root
1 stalk(s)	leek
50 g	clarified butter
	salt and pepper
2	bay leaves
125 ml	red wine
¼ l	beef stock
125 ml	cherry juice
80 g	single cream
1 tbsp	crème fraîche
	For the marinade:
8	juniper berries
2 sprig(s)	rosemary
2 tbsp	lemon juice
4 tbsp	sunflower oil

Instructions

Slightly 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.

Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 1 hr 20 min
Resting time:
ca. 12 hrs
Grade of difficulty:
medium
Calories per portion:
n/a