The best recipes for wild boar leg in 5 different variations! Get inspired

Do you know which part of the wild boar is considered the tastiest?

Kyta, especially her top scarf.

Check out the various possibilities for its preparation in our recipes from boar’s leg!

It tastes great with cabbage, wine and cream.

Which variant will you try first?

Boar leg on cream

Boar meat goes well with two types of cream in this recipe. The result is a creamy dish with a very delicate taste.

Ingredients:

Meat

• 2000 g of boar leg
• 3 onions
• 2 carrots
• 1 cup of red wine
• 1 cup of water
• 3 tablespoons lard or oil
• Bay leaf
• juniper
• salt

Sauce

• 1 cup of whipped cream
• 4 tablespoons of sour cream
• 1 cup of water
• 1 teaspoon cornstarch
• salt pepper

Method:

1. Preheat the oven to 200°C.
2. Wash the boar meat, salt it and place it in the roasting pan in which you want to bake the meat.
3. Spread the juniper, bay leaf and peeled and chopped onion and carrot around the meat.
4. Drizzle with melted lard or oil.
5. Then add the red wine and water to the roasting pan as well.
6. Bake in the preheated oven for approximately 90 minutes.
7. After this time, remove the meat from the oven, pour a little of the cooked juice over it and cover with aluminum foil.
8. If necessary, add a little more water.
9. Reduce the temperature to 180°C and bake for another 30 minutes.
10. Then transfer the boar leg, still wrapped in foil, to another tray and put it back into the switched off oven.
11. Use the cooked juice and vegetables from the original baking dish to prepare the sauce.
12. Remove the juniper and bay leaf from the baking pan.
13. Then add a cup of water to the mixture and use a wooden spoon to scrape off any baked-on bits from the bottom.
14. Strain the mixture from the baking pan through a sieve into a pot, push the vegetables through the sieve.
15. Add sour cream to the mixture and bring to a boil.
16. Also mix in the whipped cream and cornstarch.
17. Season with salt and pepper and cook for approximately 2-3 minutes until thickened.

Boar leg in cream is usually served with bun or Karlovy Vary dumpling, you can also add some steamed vegetables.

Roasted boar leg with cabbage

Not only pork-dumpling-cabbage is a proven delicacy. Boar meat also tastes great with cabbage, dumplings, whether potato, bun or Karlovy Vary dumplings.

Ingredients:

Meat

• 1000 g of wild boar leg
• 500 ml of buttermilk
• 375 ml of red wine
• 20 g of butter
• 100 g of bacon
• 1 onion
• 250 ml of beef broth
• Bay leaf
• juniper
• 1 teaspoon of flour
• salt pepper

Cabbage

• 1 head of red cabbage (approx. 1000 g)
• 1 onion
• 2 tablespoons lard
• 75 ml of red wine vinegar
• 100 ml of water
• 1 teaspoon of sugar
• Bay leaf
• sweet pepper
• ground cloves
• salt

Method:

1. Wash the boar leg and dry it with paper towels.
2. Prepare a marinade from buttermilk and one hundred and twenty milliliters of red wine.
3. Put the boar leg in the marinade for about 24 hours or at least overnight.
4. Salt and pepper the marinated meat.
5. Fry diced bacon in butter in a pot or baking pan.
6. Then remove the bacon, place the boar leg in a pot or roasting pan and fry it lightly on all sides.
7. Pour in red wine and stock.
8. Add bay leaf, juniper and chopped onion.
9. Close the baking pan or pot and put it in the oven preheated to 175°C.
10. Bake for approximately 2 hours.
11. Then remove the meat from the baking tray, leave it in a warm, switched off oven.
12. Strain the juice from the roasting pan after the boar leg and pour it into the pot.
13. Reduce it by about a third by cooking, add butter and flour and cook until thickened, stirring constantly.
14. Add pieces of fried bacon to the finished sauce.
15. Wash the head of cabbage, remove the outer leaves and cut into quarters.
16. Then cut these quarters into thin strips and remove any stems and bones.
17. Peel the onion and chop it as well.
18. Heat the lard in a pot and fry the cabbage and onions on it.
19. Pour the mixture with vinegar and water, add spices.
20. Simmer in a tilted pot for approximately 40-50 minutes.

You can serve this dish with different types of dumplings.

Wild boar fillet on vegetables

An unusual way to include boar meat in your diet is to combine it with vegetables. Try it and you will be pleasantly surprised!

Ingredients:

• 1000 g of wild boar leg
• 1 leek, light part only
• 5 carrots
• 1 onion
• 5 cloves of garlic
• 1 cup chopped mushrooms
• 2 tablespoons of tomato puree
• 1/2 cup red wine
• 2 cups of beef broth
• 2 cups chicken broth
• oil
• salt pepper

Method:

1. Salt and pepper the washed boar leg.
2. Then peel all the vegetables and cut them into pieces.
3. Heat a little oil in a pot or deep pan and fry the boar meat on all sides for a few minutes.
4. Then remove the meat and set aside.
5. Add a little more oil to the pot or pan and put all the chopped vegetables in it.
6. Salt, pepper and stir in the tomato puree.
7. Then add red wine and both types of stock.
8. Mix and put the boar leg back into the pot or pan.
9. Cover and stew like this for approximately 3 to 4 hours, depending on the size of the meat. If you want to reduce the cooking time, cut the meat into portions.

Boar leg with vegetables tastes great on its own, or it can be served with different types of pasta or rice.

Delicious leg of boar in wine with pine nuts

Red wine, red wine vinegar, dark chocolate and prunes. That’s the secret to this delicious recipe!

Ingredients:

• 1000 g of wild boar leg
• 1 onion
• 2 teaspoons of sugar
• 25 g of high-percentage dark chocolate
• 100 g of prunes
• a handful of pine nuts
• oil

Marinade

• 2 cups of red wine
• 1 cup red wine vinegar
• 1 onion
• 1 carrot
• 1 stalk of celery
• 1 clove of garlic
• Bay leaf
• thyme
• clove
• whole pepper

Method:

1. Put all the ingredients for the marinade, including the peeled and chopped vegetables, in a saucepan and bring to a boil.
2. Then set the mixture aside and let it cool.
3. Put the meat in the pot with the marinade, if necessary, if the boar leg is not completely submerged, add a little more wine and vinegar.
4. Leave to marinate in the fridge overnight.
5. The next day, remove the meat from the marinade.
6. In a deep pan or pot, fry the chopped onion in oil, add the pieces of meat, salt and pepper and also fry lightly.
7. Add any remaining marinade to the pot by straining it through a sieve.
8. Close the pot and simmer for 60-90 minutes, depending on how big the pieces of meat are.
9. When the meat is almost ready, add the dark chocolate, pine nuts and prunes to the pot.
10. Let it simmer for a few minutes.
11. Then taste the sauce and, if necessary, add a little more spices, sugar or vinegar.

A boar’s leg prepared in this way is best served with polenta or toasted bread.

Boar medallions or a minute from a wild boar

You have a weakness for all sorts of minutes. Try making them from boar meat for a change.

Ingredients:

• 1000 g of boar leg cut into medallions
• 3 shallots
• 1 carrot
• 400 ml of broth
• juice of two pomegranates
• 2 tablespoons of butter
• Bay leaf
• juniper
• allspice
• sweet pepper
• salt pepper

Method:

1. Salt and pepper the washed boar medallions and lightly fry them on both sides in a pan with melted butter.
2. Then transfer the medallions to the baking tray and place them in an oven preheated to 120°C.
3. Bake until pink, approximately 10-15 minutes, depending on the size and thickness of the medallions.
4. Peel the carrot and shallot, cut them into small cubes.
5. Place the vegetables in the pan in which you previously fried the medallions.
6. Add the broth and spices that you put in the spice bag. This will facilitate its subsequent removal.
7. Simmer until the vegetables are soft.
8. Remove the spice bag, strain the sauce and mix in the pomegranate juice.

The leg is the most delicious part of the wild boar

Boar meat is characterized by its red color and fine texture, which is interwoven with fat veins.

Boar leg, or hind leg, is one of the parts of the wild boar from which the most diverse dishes are prepared. The boar’s leg itself is made up of several different muscles, the upper scapula, the nut and the lower scapula.

The loin is leaner than other parts, so it is also suitable for preparing various medallions and steaks, but also generally for baking or stewing. Boar leg can also be used to prepare goulash, but more often the shoulder or thicker neck is used