A sumptuous dish although wild hogs have a pretty “nasty reputation” since they are a little lean (they’re constantly foraging for feed). But with this recipe this wild boar will become tender, juicy and incredibly tasty!
Serves: 4-5 Prep. time: 20′ + marinating overnight Cooks in: 3h Ready in: 3:20′
2 kg wild roar leg, boneless
2 onions, quartered
3 garlic cloves, sliced
3 carrots, sliced
1 bunch celery leaves, leaves picked, chopped
½ bunch fresh thyme, leaves picked, finely chopped
½ bunch fresh oregano, leaves picked, finely chopped
½ bunch fresh rosemary, leaves picked, finely chopped
500 g honey
1 lt red wine of good quality
4 bay leaves
2 cinnamon sticks
5 allspice berries
1 tsp sweet paprika
1 tsp smoked paprika
extra-virgin olive oil
In a bowl mix wild boar with onions, garlic, carrots, bay leaves, all spices, fresh herbs and wine. Marinate for 12 hours in the fridge.
Drain meat and vegetables reserving the liquid. Finely chop the vegetables. In a large pan on medium to high heat cook meat in oil on all sides for 6 minutes. Transfer on a plate. Add all vegetables and cook for another 8-10 minutes until tender. Add extra oil if necessary.
Pour in reserved liquid with all spices, salt and honey.
Add a little extra warm water and when it comes to a boil cook for 10 minutes. Then transfer in your Dutch oven and cook in a preheated oven at 200oC/fan for 2,5 hours, checking for water in the meantime. Serve warm.
Photo – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Αγριογούρουνο με κρασί και μέλι στη γάστρα