1
Lard the meat
10 min
Using a small sharp knife, make a few narrow slits in the wild boar and insert the bacon lardons evenly through the meat. This helps keep the roast moist during cooking.
Wild boar
France
Intermediate
Roast Wild Boar Tenderloin with Red Wine Marinade
This roast wild boar tenderloin is deeply flavored with a classic red wine marinade, roasted until tender, and finished with a savory pan sauce enriched with redcurrant jelly, mustard, and cream.
30 min preparation
55 min cooking
85 min total
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Overview
A refined way to cook wild boar tenderloin
Wild boar tenderloin is leaner and more robust in flavor than farmed pork, so a well-built marinade is the key to tenderness and balance. In this recipe, the meat rests in red wine, wine vinegar, aromatic vegetables, and herbs before being roasted and glazed with mustard and cream. The resulting sauce, sharpened with the reduced marinade and softened with redcurrant jelly, gives the dish a rich, classic game flavor that feels both rustic and elegant.
Preparation
30 min
Cooking
55 min
Total time
85 min
Servings
6
Marinade
Yes
Difficulty
Intermediate
Ingredients
Ingredients for 6 people
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
lombo de javali
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
For 6 servings
Quantities update automatically.
portions
Preparation
Recipe steps
2
Build the marinade
10 min
In a non-reactive dish large enough to hold the meat, spread half of the carrots, onions, shallots, garlic, parsley, bay leaves, and thyme. Place the wild boar on top, season lightly with salt and pepper, then cover with the remaining vegetables and herbs. Pour over the red wine, red wine vinegar, and olive oil.
3
Marinate
Cover and refrigerate for 24 to 48 hours, turning the meat several times so it marinates evenly.
4
Prepare for roasting
5 min
Remove the wild boar from the marinade and pat it very dry with paper towels. Strain the marinade, reserving the liquid and vegetables separately. Let the meat sit at room temperature for 30 minutes. Preheat the oven to 230°C.
5
Coat the roast
5 min
Rub the meat all over with Dijon mustard, then spread the crème fraîche over the surface in a thin even layer. Season with a little more salt and pepper.
6
Start roasting
45 min
Place the roast in a buttered roasting dish. Scatter a small handful of the strained marinade vegetables around it if desired. Roast for 15 minutes at 230°C, then reduce the oven temperature to 190°C and continue roasting for 20 to 30 minutes, basting once or twice, until the meat is just cooked through but still juicy.
7
Reduce the marinade
20 min
While the meat roasts, pour the strained marinade liquid into a saucepan and bring to a boil. Reduce by about two-thirds until concentrated and glossy.
8
Finish the sauce
10 min
Transfer the cooked wild boar to a warm platter and rest for 10 minutes. Place the roasting dish over medium heat or pour the pan juices into the saucepan with the reduced marinade. Whisk in the redcurrant jelly and simmer briefly until the sauce is smooth and balanced. Adjust seasoning with salt and pepper.
9
Step 9
5 min
Tips
Chef tips
- Because wild boar is lean, larding with bacon or basting well during roasting helps prevent dryness.
- Do not skip drying the meat after marinating; a dry surface roasts better and develops more flavor.
- If your cut is a true tenderloin rather than a larger loin roast, reduce the roasting time significantly and cook only until just blush-pink inside.
- Choose a dry red wine you would actually drink; harsh cooking wine will make the sauce taste coarse.
- For a smoother sauce, strain it after reducing and before adding the redcurrant jelly.
Plating
Plating tips
Serve the sliced wild boar on a warm platter with the sauce in a neat ribbon underneath.
Finish with a few thyme leaves or chopped parsley for a fresh contrast.
Pair with creamy mashed celeriac, potato purée, or buttered root vegetables for a classic game presentation.
A spoonful of redcurrant jelly on the side makes the plate look polished and echoes the sauce flavors.
Pairings
Best side dishes
-
Celeriac purée
Silky and earthy, it complements the strong flavor of wild boar beautifully.
-
Roasted root vegetables
Carrots, parsnips, and turnips add sweetness and texture.
-
Buttered spaetzle or egg noodles
Ideal for soaking up the red wine and redcurrant sauce.
-
Food & wine pairing
Wine pairing
Serve this wild boar tenderloin with a structured red wine such as Syrah, Northern Rhône, Madiran, or a mature Cabernet Sauvignon. If you prefer a softer style, a Pinot Noir with earthy notes also works well with the gamey character and redcurrant sauce.
FAQ
Frequently asked questions
How long should wild boar marinate?
For this recipe, 24 to 48 hours gives the best flavor and tenderness. Turn the meat a few times during marinating for even exposure.
Can I use pork tenderloin instead of wild boar?
Yes. Pork tenderloin works well, but it is milder and cooks faster, so reduce the roasting time accordingly.
What temperature should wild boar be cooked to?
For food safety, cook wild boar thoroughly. Depending on the cut, aim for an internal temperature that keeps the meat juicy but fully cooked.
Can I make the sauce ahead of time?
Yes. You can reduce the strained marinade and finish the sauce shortly before serving. Reheat gently and adjust seasoning at the end.
What does wild boar taste like?
Wild boar tastes richer and slightly sweeter than pork, with a firmer texture and a more pronounced game flavor.
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