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.

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 160° 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 160° 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.

SAUCES TO ACCOMPANY ROASTED WILD BOAR LEG

Making a great sauce to accompany our wild boar leg is quick and easy.

We recommend Knorr Demi-Glace sauce mix that can be purchased at most grocery stores. Other sauce mixes such as Au Jus or brown gravy mix will also work well.

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 the sauce drizzled across the top of the slices or serve separately.