Previous   Up   Next
Chapter:Wild Game Recipes
Section:Wild Boar
Recipe:How to Cook Whole Wild Boar Leg
Switch to Chapter View

cardfile icon 

How to Cook Whole Wild Boar Leg
-------------------------------
The easiest and best way to cook our wild boar leg is to roast it in the
oven at a relatively low temperature for several hours until tender and
properly cooked. You can also review our smoking tips to acheive a "pulled
pork" version.

Remove the leg from the vacuum packing and season to your taste. Place it
in a roasting pan. Place bacon strips across the leg if desired. Put the
pan in the center of the oven preheated to 250° F. After about 3 hours,
check the internal temperature every 30 minutes with a meat thermometer
pushed into the thickest part of the leg. Remove the leg from the oven when
the internal temperature reaches 150° F. Let the meat "rest" for at least
10 minutes after removal from the oven before carving.

Oven thermostats can vary considerably, but cooking times for a 4 to 6
pound leg will be about 4 to 5 hours. A larger leg will require a longer
cooking period. Just be sure to cook to an internal temperature of 150° F.
For a more brown appearance to the leg, set oven temperature to 400° F. at
the start, allowing it to roast at 400° F. for a few minutes. After the leg
is nicely browned, lower the temperature to 250° F. and cook as described
above.

After roasting the leg, pour the juices out of the roasting pan and scrape
the pan to remove all the bits of spices which have dropped off of the meat
during the cooking process. Skim off any excess grease. Combine these
scrapings and juices in a sauce pan. Mix the powdered sauce mix with water
according to the instructions on the packet and add to the contents of the
pan. You can also add some red wine, sliced mushrooms, chopped onions, or
any other ingredients you would like to experiment with. Bring this to a
boil and then reduce the heat and allow the sauce to cook until it thickens
to the consistency you want.

Slice the roasted leg across the grain of the muscles (across the leg like
a ham is sliced) in slices as thin a possible. Spread the slices on the
plate and serve with a sauce drizzled across the top of the slices or serve
separately.

From: Broken Arrow Ranch
section picture
Eric Isselée / 123RF Stock Photo 1288750