This classic French-style cuissot de sanglier is marinated for 48 hours in red wine, aromatic vegetables, herbs, and spices, then roasted until richly flavored and tender. The reduced cooking juices make a deep, rustic sauce worthy of a festive table.
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Overview
Preparation
45 min
Cooking
150 min
Total time
195 min
Servings
8
Marinade
Yes
Difficulty
Not specified
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
cuissot
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Ingredients
wild boar leg
cuissot de sanglier, trimmed of surface membranes where possible
dry red wine
preferably a robust French red
carrots
peeled and thinly sliced
onions
peeled and sliced
Shallots
peeled and sliced
garlic cloves
lightly crushed
red wine vinegar
sugar
or 1 tsp sugar
cloves
bouquet garni
parsley stems, bay leaf, and thyme tied together
fresh thyme
for roasting
olive oil
about 1 small glass, divided
butter
softened
olive oil
to taste
black pepper
freshly ground, to taste
Preparation
10 min
Peel and slice the onions, shallots, and carrots. Crush the garlic cloves lightly. In a large casserole or sauté pan, heat about half of the olive oil over medium heat. Add the onions, shallots, and carrots, and cook for 5 to 7 minutes until lightly softened without taking on much color.
35 min
Add the red wine, red wine vinegar, bouquet garni, garlic, cloves, and sugar. Season lightly with salt and pepper. Bring to a gentle simmer and cook over low heat for 30 minutes so the flavors meld. Remove from the heat and let the marinade cool completely.
2880 min
Trim away any thin outer membranes from the cuissot de sanglier if needed. Place the leg in a non-reactive dish or deep earthenware dish. Pour the cooled marinade over the meat, making sure it is well covered. Cover and refrigerate, or keep in a very cool place, for 48 hours, turning the meat once or twice during marination.
15 min
Preheat the oven to 180°C. Remove the wild boar leg from the marinade. Pat it dry thoroughly with kitchen paper to encourage good roasting. Strain the marinade, reserving both the liquid and the vegetables separately.
135 min
Rub the meat with the softened butter and the remaining olive oil. Season generously with salt and pepper. Place the leg in a roasting dish with the thyme sprigs and a small handful of the strained marinade vegetables. Roast for about 2 hours to 2 hours 15 minutes, basting every 20 minutes with the pan juices and a little reserved marinade if the dish seems dry. For a large leg, the meat should be well roasted but still juicy near the bone.
15 min
Transfer the roasted wild boar leg to a warm serving platter and rest it for 15 minutes. Meanwhile, skim excess fat from the roasting dish. Add a ladle or two of the reserved marinade liquid to loosen the caramelized juices, bring briefly to a simmer, then strain into a saucepan. Reduce for a few minutes if needed until lightly syrupy. Adjust seasoning and serve in a warmed sauceboat.
Tips
Plating
Pairings
Celery root purée
Its silky texture and mild earthiness balance the robust flavor of wild boar.
Roasted chestnuts
A classic autumnal garnish that complements game beautifully.
Gratin dauphinois
Creamy potatoes make this festive roast even more comforting.
Food & wine pairing
FAQ
For the best flavor and a gentler texture, marinate it for 48 hours, turning the meat once or twice during that time.
Yes. You can marinate the meat up to 2 days in advance and roast it on the day of serving. The sauce can also be prepared shortly before serving.
Use any large non-reactive container such as glass, ceramic, or stainless steel. Avoid aluminum, as the wine and vinegar can react with it.
Potato gratin, celery root purée, roasted root vegetables, chestnuts, braised cabbage, and buttered noodles are all excellent choices.
Comments
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