Roasted Leg of Wild Boar Recipe

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Roasted Leg of Wild Boar
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Ingredients
15
Count
Nutrition
210
Calories
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Ingredients:

Directions:

  1. 1. Rub the leg of wild boar all over with the salt and the pepper. Place it in a shallow dish, cover it loosely, and refrigerate it for 36 hours.
  2. 2. Bring the wine, the herbs and spices, and the vegetables to a boil in a medium-sized saucepan over medium high heat and cook for about 3 minutes. Remove from the heat and let cool to room temperature. Strain, reserving the bay leaf, thyme, peppercorns and cloves, and discarding the vegetables.
  3. Whisk in the vinegar.
  4. 3. Quickly rinse the salt and pepper from the boar to remove most but not all of it. Pat meat dry and place it in a shallow dish. Pour the cooled marinade over it, return it to the refrigerator, loosely covered, and let it marinate for 36 hours, turning it at least four times.
  5. 4. Preheat the oven to 450°F.
  6. 5. Remove the leg of wild boar from the marinade and pat it dry. Make 20 tiny slits in it all over, and insert a clove into each slit. Transfer the boar to a baking dish, and pour one-fourth of the marinade over it. Roast in the center of the oven until the boar is very golden on the outside, and when you cut into it it is a very faint pink, but not in the least red, which will take about 2 hours. Check it occasionally to be sure the marinade hasn't completely evaporated, and pour the additional marinade over the roast, one-fourth at a time.
  7. 6. When the boar is roasted remove it from the oven, and set it on a platter in warm spot, loosely covered, to sit for at least 20 minutes so the juices have a chance to retreat back into the meat. To prepare the sauce, transfer the cooking juice and any browned bits from the bottom of the baking dish to a medium sized saucepan. Whisk in the chicken or veal stock and bring to a boil over medium-high heat. Reduce by about one-fourth, then stir in the red current jelly. Continue cooking and whisking until the sauce is smooth and satiny, 8 to 10 minutes. Remove from the heat.
  8. 7. Before slicing the boar remove as many of the cloves as possible. Thinly slice the wild boar and arrange it on a platter. Garnish with flat-leaf parsley leaves. Either pour the sauce over the meat, or serve it on the side.
  9. *Leg of wild boar is available for mail order from:
  10. Broken Arrow Ranch
  11. P.O. Box 530
  12. Ingram, TX 78025
  13. (800) 962-4263
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 209.96 Kcal (879 kJ)
Calories from fat 128.06 Kcal
% Daily Value*
Total Fat 14.23g 22%
Cholesterol 53.24mg 18%
Sodium 3587.05mg 149%
Potassium 205.92mg 4%
Total Carbs 9.11g 3%
Sugars 5.47g 22%
Dietary Fiber 1.38g 6%
Protein 11.21g 22%
Vitamin C 3.3mg 5%
Vitamin A 0.1mg 3%
Iron 1mg 5%
Calcium 30.4mg 3%
Amount Per 100 g
Calories 188.35 Kcal (789 kJ)
Calories from fat 114.87 Kcal
% Daily Value*
Total Fat 12.76g 22%
Cholesterol 47.75mg 18%
Sodium 3217.71mg 149%
Potassium 184.72mg 4%
Total Carbs 8.17g 3%
Sugars 4.9g 22%
Dietary Fiber 1.23g 6%
Protein 10.05g 22%
Vitamin C 2.9mg 5%
Vitamin A 0.1mg 3%
Iron 0.9mg 5%
Calcium 27.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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