1
Prepare the marinade
10 min
In a bowl, combine the olive oil, thyme, bay leaves, crushed garlic, salt and black pepper. Mix well to create a fragrant herb marinade.
Wild boar
France
Rôti de sanglier au thym et au laurier
Une recette classique de rôti de sanglier au four, relevée d’herbes aromatiques et cuite lentement pour préserver le moelleux de cette viande de caractère.
20 min preparation
90 min cooking
110 min total
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Overview
Comment réussir un rôti de sanglier
Le rôti de sanglier demande une cuisson douce et une bonne préparation pour révéler toute sa richesse. Une marinade simple à base d’huile d’olive, de thym et de laurier aide à parfumer la viande, tandis qu’un passage progressif au four favorise une cuisson homogène. Cette version s’accompagne idéalement d’un gratin de pommes de terre, de légumes racines rôtis ou d’une purée maison.
Preparation
20 min
Cooking
90 min
Total time
110 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
well trimmed
1,2 kg -
olive oil
10 g -
fresh thyme
3 unid -
bay leaves
slightly crushed
5 c. sopa -
redcurrant jelly
crushed
2 dentes -
fine salt
adjust to taste
1 c. chá -
black pepper
freshly ground
0,5 c. chá -
dry white wine
optional, for the roasting dish
100 ml -
Not specified
20 g
Preparation
Recipe steps
2
Marinate the roast
10 min
Place the wild boar roast in an ovenproof dish and coat it thoroughly with the marinade. Cover and refrigerate for at least 2 hours, ideally overnight, turning once or twice if possible.
3
Bring to room temperature
60 min
Remove the roast from the refrigerator 1 hour before cooking so it can warm slightly and cook more evenly.
4
Start the gentle roasting
90 min
Preheat the oven to 150°C. Pour the white wine into the bottom of the dish if using. Place the roast in the oven and cook gently, basting every 20 minutes with the juices. Add the butter on top halfway through cooking if desired.
5
Adjust the cooking
10 min
Continue cooking for 15 to 30 minutes more depending on the thickness of the roast and your preferred doneness. Aim for about 58 to 60°C at the core for pink meat, or 63 to 65°C for a more cooked result.
Tips
Chef tips
- Wild boar is leaner than many domestic roasts, so gentle heat helps prevent it from drying out.
- An overnight marinade gives a deeper herbal flavor and slightly softens the texture.
- If the roast is very lean, bard it with a few thin slices of fat or bacon before roasting.
- Use a probe thermometer for the most reliable result, especially with game meats.
Plating
Plating tips
Serve the sliced roast slightly fanned out on a warm platter.
Add a spoonful of reduced pan juices over the meat just before serving.
Pair with a golden potato gratin for a classic French-style presentation.
Finish with a few fresh thyme leaves for a clean, aromatic look.
Pairings
Accords gourmands
-
Potato gratin
A rich, creamy gratin balances the robust flavor of wild boar beautifully.
-
Roasted root vegetables
Carrots, parsnips and celeriac bring sweetness and earthy depth.
-
Chestnut purée
A refined seasonal side that complements game meats particularly well.
-
Food & wine pairing
Accord mets et vins
Avec ce rôti de sanglier, privilégiez des vins rouges structurés et élégants. Un Cahors, un Madiran assoupli par quelques années de garde, un Côtes-du-Rhône villages ou un Pinot Noir d’Alsace plus mature fonctionnent très bien. Si vous recherchez plus de finesse, un Bourgogne rouge aux notes de sous-bois accompagnera joliment les arômes du gibier.
FAQ
Frequently asked questions
How long should I cook a wild boar roast?
For a roast of about 1.2 kg, cook around 1 hour to 1 hour 30 minutes at 150°C, depending on thickness and desired doneness. A thermometer is the best guide.
Should wild boar be marinated?
Yes, marinating is highly recommended. It enhances flavor and helps the meat stay more tender during roasting.
Can I prepare this recipe in advance?
Yes. You can marinate the roast the day before and cook it the next day. You may also roast it slightly ahead of time and reheat it gently with the juices.
What is the best internal temperature for wild boar roast?
For tender, slightly pink meat, aim for 58 to 60°C after resting. For a more cooked result, go to 63 to 65°C.
Comments
Reader reviews
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