Roasted Wild Boar Leg

"They say that boar is at least twice as tasty as domesticated pig. Try it and decide for yourself whether that`s true!"
Preparation25 min.
Cooking90 min.
Тotal115 min.
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  • wild boar - 2 lb (1 kg), meat from the leg
  • oil - 1/2 cup
  • red wine - 8 1/3 cups (2 l), dry
  • vinegar - 1 cup
  • onions - 4 heads
  • black pepper - 20 grains
  • bay leaf - 2
  • salt
  • lard - 2 tablespoons


Soak the deboned leg in the wine, to which you have added the spices (except the salt) and finely chopped onions, for 2 - 3 days.

Drain the meat, salt it and secure with a thread to keep its rolled up shape during baking. Place it in an oven dish, top it with a few tablespoons of the wine in which it was soaked, and pour on the oil.

Cover well with aluminum foil and bake in a strong oven for about 1 1/2 hours. Near the end of cooking, remove the foil to crisp the meat nicely on all sides. If necessary, add a little more wine and oil.

Release the finished meat from the thread and serve it cut into slices, with the sauce from the baking poured over them.find similar recipes here

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