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


Step 1
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.

Step 2
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.

Step 3
Pour in reserved liquid with all spices, salt and honey.

Step 4
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

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