This roast wild boar is marinated in red wine with aromatic vegetables, then slowly roasted and served with a glossy hunter-style sauce enriched with juniper, vinegar, and redcurrant jelly. It is a refined game recipe with deep woodland flavor and a classic French country spirit.
Sign in to interact
You must be signed in to like, rate, or comment on this recipe.
Overview
Preparation
45 min
Cooking
150 min
Total time
195 min
Servings
6
Marinade
Yes
Difficulty
Intermediate
Ingredients
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
Quantities update automatically.
portions
Preparation
10 min
In a large non-reactive bowl or deep dish, combine the red wine, sliced onion, carrots, crushed garlic, bouquet garni, 2 tablespoons of the red wine vinegar, lemon juice, cloves, and crushed juniper berries. Season lightly with salt and pepper.
5 min
Add the wild boar roast to the marinade, turning to coat well. Cover and refrigerate for 48 hours, turning the meat several times so it marinates evenly.
35 min
Remove the meat from the marinade and pat it very dry with paper towels. Strain the marinade, reserving the liquid and the vegetables separately. Preheat the oven to 170°C (340°F).
90 min
Heat 3 tablespoons of the oil in a large heavy roasting pan or casserole over medium-high heat. Brown the wild boar roast on all sides until well colored, then season with salt and pepper.
12 min
Transfer the pan to the oven and roast for about 1 hour 30 minutes, basting from time to time, until the meat is tender. If needed, add a splash of stock during roasting to prevent the pan from drying out.
60 min
While the meat roasts, heat the remaining 3 tablespoons of oil in a Dutch oven or saucepan. Add the reserved marinated vegetables and cook over medium heat until lightly caramelized.
8 min
Sprinkle the flour over the vegetables and stir for 1 minute. Add the remaining 3 tablespoons of red wine vinegar and let it reduce briefly. Pour in the reserved marinade liquid and the hot stock, then bring to a gentle simmer.
10 min
Cook the sauce over low heat for about 1 hour, skimming if needed, until reduced and flavorful. Stir in the redcurrant jelly. Strain for a smooth sauce or leave slightly rustic if preferred. Whisk in the butter for shine, then adjust seasoning.
Tips
Plating
Pairings
Creamy mashed potatoes
A classic choice that absorbs the rich red wine sauce beautifully.
Celeriac purée
Silky and earthy, it complements the woodland character of the wild boar.
Roasted root vegetables
Parsnips, carrots, and turnips bring sweetness and balance to the dish.
Buttered spaetzle
A hearty accompaniment that works especially well with game and reduced sauces.
Food & wine pairing
FAQ
Yes. Venison roast works very well with the same marinade and sauce, though cooking time may vary depending on the cut.
For this recipe, 48 hours is ideal. A minimum of 24 hours will still give good flavor, but the longer marinade produces a more tender and aromatic result.
Yes. The sauce can be prepared a day in advance, cooled, and refrigerated. Reheat gently before serving and adjust the seasoning at the end.
Shoulder or leg are both good choices. Shoulder is generally more forgiving and flavorful, while leg gives neater slices.
It adds a subtle sweetness and fruit acidity that balances the strong, savory flavor of the game and the richness of the red wine reduction.
Comments
Reader reviews
Log in to comment.
Sign in to commentNo comments yet.