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Food traditionnel

Boar haunch

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If you know any hunters around you, you have surely already had the opportunity to taste or even cook wild boar … To change a bit from the stews or stews traditionally intended for the game, discover this recipe for marinated and roasted wild boar haunch instead in the oven which will delight your guests just as much. Tender and tasty meat for a delicious dish that only remains to be shared with the family!


1 haunch of wild boar weighing 3 kg
1 L of red wine
4 carrots
2 onions
2 shallots
2 cloves garlic
5 c. red wine vinegar
1 piece of sugar
2 cloves
1 bouquet garni
2 sprigs of thyme
1 glass of olive oil
salt pepper

1 hour
2 hrs
2 days)

Prepare the marinade. Peel and mince the onions, shallots, and garlic. Peel and cut the carrots into thin slices. In a casserole dish or sauté pan, heat the olive oil. Sauté the onions, shallots, and sliced ​​carrots for a few minutes.

Wet with red wine and vinegar. Add the bouquet garni, garlic, cloves, and sugar. Add salt and pepper. Simmer for 30 minutes over low heat. Then let cool completely.

Free the leg of the thin membranes covering it. Place it in an earthenware dish and cover it with the marinade. Cover and marinate for 48 hours in a cool place.

Preheat the oven to a thermostat of 6 (180 ° C). Remove the leg from the marinade, drain and pat dry.

Brush the leg with butter and season it with salt and pepper. Place it in a dish with 2 sprigs of thyme. Bake for 2 hours, basting the leg regularly with the cooking juices.

At the end of cooking, remove the boar on a serving dish. Filter the cooking juices and pour them into a gravy boat. Enjoy.

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