Hunt Rexia
EN
Choose language
Français FR English EN Deutsch DE Español ES Italiano IT Português PT
Wild boar France

Roasted Filet de Sanglier with Red Wine Marinade and Mustard Cream

A traditional French-style wild boar fillet recipe, marinated with red wine, vinegar, herbs, and aromatics, then roasted and served with a rich mustard-cream crust and lightly sweet redcurrant sauce.

Favorites (0)
Comments (0)
Not rated yet (0 reviews)
30 min preparation 40 min cooking 70 min total

Sign in to interact

You must be signed in to like, rate, or comment on this recipe.

Sign in to like Sign in to rate Sign in to comment
Roasted Filet de Sanglier with Red Wine Marinade and Mustard Cream

Overview

A classic French way to cook wild boar fillet

Filet de sanglier is prized for its deep, gamey flavor and firm yet elegant texture. This version softens and perfumes the meat with a red wine marinade, then balances its character with mustard, crème fraîche, and a glossy sauce enriched with redcurrant jelly. The result is rustic, festive, and perfectly suited to cool-weather dining.

Preparation

30 min

Cooking

40 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

filet

Cuisine type

France

Dish profile

Slow-cooked, rich, strong sauce

Ingredients

For 6 servings

  • wild boar fillet

    silver skin trimmed if needed

    1 kg

  • lardons

    or thin strips of smoked pork fat

    12 unid

  • Dijon mustard

    5 colher de sopa

  • crème fraîche

    thick style preferred

    10 colher de sopa

  • butter

    20 g

  • redcurrant jelly

    2 colher de sopa

  • red wine

    dry and fruity

    200 ml

  • red wine vinegar

    8 colher de sopa

  • neutral oil

    or sunflower oil

    4 colher de sopa

  • carrots

    peeled and sliced

    3 unid

  • onions

    sliced

    3 unid

  • shallots

    sliced

    4 unid

  • garlic cloves

    crushed

    2 dente

  • flat-leaf parsley

    roughly chopped

    2 colher de sopa

  • bay leaf

    2 folha

  • fresh thyme

    2 ramo

  • salt

    to taste

  • black pepper

    freshly ground, to taste

Preparation

Recipe steps

1

Lard and season the fillet

10 min

If desired, insert the lardons into the wild boar fillet using a larding needle or by making small incisions with a thin knife. Season lightly with salt and freshly ground black pepper.

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, and thyme. Place the fillet on top, then cover with the remaining aromatics. Pour over the red wine, red wine vinegar, and oil.

3

Marinate

Cover and refrigerate for 24 to 48 hours, turning the fillet several times so it marinates evenly.

4

Prepare for roasting

5 min

Remove the fillet from the marinade and pat it very dry with paper towels. Strain the marinade and reserve the liquid separately from the vegetables. Preheat the oven to 220°C.

5

Coat the meat

5 min

Rub the fillet all over with Dijon mustard, then spread the crème fraîche evenly over the surface. Season again lightly with salt and pepper.

6

Start roasting

40 min

Place the marinated vegetables in a roasting dish and set the coated fillet on top. Dot with butter. Roast for 15 minutes at 220°C to color the outside.

7

Finish roasting gently

20 min

Lower the oven to 190°C and continue cooking for about 20 to 25 minutes, basting once or twice with the juices. The fillet should remain slightly pink in the center; aim for an internal temperature of about 63°C.

8

Reduce the marinade

10 min

While the meat roasts, bring the strained marinade liquid to a boil in a saucepan and reduce by about two-thirds, skimming if needed.

9

Step 9

5 min

Tips

Chef tips

  • Do not skip drying the meat after marinating; it helps the coating adhere and improves roasting.
  • Because wild boar is leaner than domestic pork, avoid overcooking or the fillet may become dry.
  • If the fillet is very thick, use a thermometer for accuracy rather than relying only on time.
  • For a smoother, more elegant sauce, strain it after reducing and before adding the redcurrant jelly.

Plating

Plating tips

Serve the sliced fillet on a warm platter with the sauce in a separate sauceboat for a classic French presentation.
Add roasted root vegetables, celeriac purée, or buttered potatoes to echo the rustic character of the dish.
Finish with a few thyme leaves or chopped parsley for color.
A spoonful of glossy sauce under each slice gives a more restaurant-style presentation.

Pairings

Food pairings

  • Celeriac purée

    Silky and earthy, it complements the richness of the sauce.

  • Roasted potatoes

    Crisp potatoes are ideal for soaking up the red wine and redcurrant sauce.

  • Braised red cabbage

    Its sweet-sour profile pairs beautifully with game meats.

Food & wine pairing

Wine pairing

Serve this filet de sanglier with structured red wines from France such as a Côtes-du-Rhône, Madiran, Cahors, or a mature Pinot Noir from Burgundy if you prefer more finesse. The wine should have enough body and acidity to match the richness of the sauce and the game character of the meat.

FAQ

Frequently asked questions

How long should filet de sanglier marinate?

For best flavor, marinate it for 24 to 48 hours in the refrigerator, turning it several times.

Can I cook wild boar fillet without lardons?

Yes. The lardons add richness, but the recipe still works without them. In that case, be especially careful not to overcook the meat.

What internal temperature should wild boar fillet reach?

A target of around 63°C gives a juicy result with a faint pink center. If you prefer it more done, cook slightly longer, but avoid drying it out.

Can I prepare the sauce in advance?

Yes. You can reduce the strained marinade ahead of time, then finish it with pan juices and redcurrant jelly just before serving.

Comments

Reader reviews

Log in to comment.

Sign in to comment

No comments yet.