Wild Boar Roast
Wild boar roast is one of my favorite dishes from wild boar meat.
It captures the essence of the wild and the flavors of the forest.
The meat is surprisingly sweet, and with the use of juniper berries, you can elevate this sweetness yet keep the intriguing wild flavor.
Best Cuts For Wild Boar Roast
Normally I find the best cuts for hog roast, or any other roast are bone-in cuts.
However, for this particular roast, I didn’t have any bone in cuts as I used the last one to make wild boar ham.
What I did have was a piece of eye of round which is a great cut, and turned out fantastic.
My choice cuts for roast would be:
- Bone in neck, This is what I mostly use for venison roast
- Outside round
- Inside round
- Eye of round, more tender than the others
Ingredients
Once you have your cut sorted you can focus on the other ingredients.
There are a nominal amount of ingredients required to pull together a good roast.
For this recipe, I choose to forgo the wine in lieu of juniper berries.
Juniper berries are something I’ve always used with wild game, particularly hog and venison.
I recently made wild boar sausages with juniper berries and was really impressed with how they turned out, hence the use of them here.
The only liquid used in this recipe is venison stock. I used my own stock, but if you don’t have any you can use beef stock.
If using beef stock make sure that it is low in sodium, otherwise, the dish may end up being too salty.
Full list of ingredients:
- Wild boar meat
- Potatoes
- Carrots
- Celery
- Thyme
- Parsley
- Garlic
- Onion
- Juniper berries
- Tomato paste
- Worcestershire sauce
- Stock
- Cornstarch
You can substitute flour for the cornstarch, but you may need an extra tablespoon.
I used 1 liter of venison stock for this recipe because I like a thicker sauce for wild boar roasts.
However, if you like a looser sauce you could increase the stock to 1.5 liters.
Cooking Wild Boar Roast
Cooking wild boar roast is simple. The most important thing to remember is to brown the meat first.
This is crucial to both the appearance and the flavor of the dish.
Steps:
- Brown the meat
- Saute onions and garlic
- Deglaze the pan with the stock
- Add everything to the slow cooker or pot
- Cook on low for 6-8 hours with the slow cooker
Wild Boar Roast
Equipment
- 1 slow cooker
Ingredients
- 2.5 lb hog roast see note 1
- 1 lb small potatoes whole
- 10 oz carrots peeled and chopped
- 1 large rib celery chopped finely
- 1 sprig thyme
- 1 sprig parsley
- 3 cloves garlic minced
- 1 large onion finely chopped
- 1 tbsp juniper berries crushed
- 2 tbsp tomato puree
- 1 tsp Worcestershire sauce
- 2 tbsp cornstarch
- 1 cup stock note 2
Instructions
- Brown the meat
- Saute onions and garlic
- Saute onions and garlic
- Add everything to the slow cooker or pot
- Cook on low for 6-8 hours with the slow cooker
