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Roast Wild Boar

Roast Wild Boar is a traditional British recipe for a classic dish of wild boar roasted with garlic and onion which is served with a cider and vegetable stock gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Wild Boar.

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

8

Rating:

Tags : Sauce RecipesPork RecipesBritish Recipes

I have to admit that Wild Boar is one of my favourite meats; maybe that's just the Celt in me. However, most recipes for wild boar come for continental Europe where boar is still wild and hunted. As a result the meat is older and often it's recommended that it's marinated for a few days before use. In Britain today, however, farmed wild boar is much more common and this is a much younger meat that can be roasted directly. Indeed, the meat is very flavoursome, somewhat reminiscent of rosé beef.

Ingredients:

3kg loin or haunch of wild boar
1 small onion, peeled and quartered
4 garlic cloves, halved
2 tbsp plain flour
300ml dry cider
300ml strong vegetable stock
4 bay leaves
salt and freshly-ground black pepper, to taste

Method:

Season the meat liberally then lay the bay leaves on top. Place in a roasting tin and arrange the onion and garlic around the meat. Transfer to an oven pre-heated to 220°C and roast the meat for 25 minutes then turn the heat down to 180°C and roast for 25 minutes per 500kg. Base the meat every half hour or so to ensure it does not dry out.

At the end of this time transfer the meat to a cutting board, cover with foil and allow to rest for 15 minutes.

In the meantime, prepare the gravy. Place the roasting tin on the hob and remove the onion and garlic. Scatter the flour over the fat in the pan and stir to combine. Fry for about 2 minutes, stirring constantly, then add the vegetable stock. Whisk until smooth then stir in the cider. Season well with salt and black pepper then bring to a simmer and cook for about 10 minutes, or until thickened. Carve the boar and serve with the gravy.