1
Prepare the roast
5 min
Lightly oil a roasting dish and place the wild boar roast inside. Pat the meat dry with paper towels so the marinade adheres better.
Wild boar
France
Roast Wild Boar in the Oven with Thyme and Bay
A rustic French-style roast wild boar recipe slowly marinated with olive oil, thyme, and bay, then gently roasted for tender, juicy slices. Ideal for a comforting family meal served with gratin potatoes or seasonal root vegetables.
10 min preparation
60 min cooking
70 min total
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Overview
A classic French game roast
This sanglier au four recipe highlights the deep, robust flavor of wild boar with a simple herb marinade and gentle oven roasting. Starting the roast in a cold oven helps the meat cook more gradually, while regular basting keeps it moist and glossy. The result is an elegant yet straightforward centerpiece that pairs beautifully with potato gratin, mushrooms, or braised winter vegetables.
Preparation
10 min
Cooking
60 min
Total time
70 min
Servings
6
Marinade
Yes
Difficulty
Not specified
Ingredients for 6 people
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
rôti
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Ingredients
For 6 servings
-
wild boar roast
trimmed if needed
1,2 kg -
olive oil
10 g -
fresh thyme
or 2 tsp dried thyme
3 -
bay leaves
lightly crushed
5 c. à soupe -
redcurrant jelly
adjust to taste
1 c. à café -
freshly ground black pepper
adjust to taste
0,5 c. à café -
butter
lightly crushed, optional but recommended
2 gousses -
Not specified
100 ml
Preparation
Recipe steps
2
Make the herb marinade
5 min
In a bowl, mix the olive oil, thyme, bay leaves, salt, pepper, and garlic if using. Rub the mixture all over the roast, coating it evenly.
3
Marinate
60 min
Cover and refrigerate the roast for at least 2 hours, ideally overnight for deeper flavor. Turn it once or twice if possible during marinating.
4
Bring to room temperature
60 min
Remove the roast from the refrigerator 1 hour before cooking. This helps it cook more evenly.
5
Roast gently
10 min
Place the dish in a cold oven, then set the temperature to 150°C. Roast for about 1 hour for a pink center, or up to 1 hour 30 minutes for more well-done meat, depending on the thickness of the roast. If the dish seems dry during cooking, add a little water or light stock.
Tips
Chef tips
- Wild boar is leaner than domestic pork, so gentle heat and regular basting are important to prevent dryness.
- For best accuracy, use a meat thermometer: around 58 to 62°C for pink, 65 to 70°C for more cooked.
- An overnight marinade gives the herbs time to perfume the meat more deeply.
- If your roast comes from a stronger-flavored older animal, add a splash of red wine to the marinade for roundness.
Plating
Plating tips
Serve the sliced roast on a warm platter with a spoonful of pan juices over the top.
Add a few thyme sprigs and roasted shallots for a refined, rustic presentation.
Arrange gratin potatoes or roasted root vegetables alongside the meat for a classic French-style plate.
Pairings
Best side pairings
-
Potato gratin
A creamy gratin dauphinois is the classic accompaniment and balances the gamey richness of the wild boar.
-
Roasted root vegetables
Carrots, parsnips, and celeriac roasted with a little butter and thyme make a sweet, earthy side.
-
Sautéed mushrooms
Wild or cultivated mushrooms reinforce the woodland notes of the meat.
-
Food & wine pairing
Wine pairing
Wild boar has a powerful, slightly earthy flavor that works best with structured red wines. Choose a Côtes du Rhône, Madiran, Cahors, or a mature Bordeaux for depth and balance. If you prefer something more elegant, a Pinot Noir from Burgundy with earthy notes also pairs well, especially when the roast is served with mushrooms or a creamy potato gratin.
FAQ
Frequently asked questions
How long should I marinate wild boar roast?
At least 2 hours is enough for a simple result, but marinating overnight gives better flavor and a more aromatic roast.
Can I cook wild boar roast longer for well-done meat?
Yes. Increase the roasting time to about 1 hour 30 minutes at 150°C, depending on the size and thickness of the roast, and baste regularly to keep it moist.
Why start the roast in a cold oven?
Starting in a cold oven allows the meat to heat more gradually, which can help it cook more evenly and stay tender.
What can I serve with sanglier au four?
Potato gratin, roasted root vegetables, mushrooms, braised cabbage, or a celery purée are all excellent with oven-roasted wild boar.
Comments
Reader reviews
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