Roast Wild Boar

October 10, 2011
6 Ratings
  • Serves 4
Author Notes

We've had boar in the past, particularly in Tuscany where it is commonly served roasted, in ragus, and in sausages. When we found a wild boar roast in our local market, we decided to treat it essentially like a little 1.5-pound roast pork, which in many ways, it is.

What You'll Need
  • 1 onion, roughly chopped
  • 4 cloves garlic, minced
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1/2 bulb fennel, roughly chopped
  • 1/2 cup olive oil, divided
  • salt and pepper to taste
  • 1 1/2 pounds wild boar roast
  • 6 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 tablespoon fresh oregano
  • 1/2 cup water
  1. Heat oven to 375 degrees.
  2. Toss the chopped vegetables (onion, 2 garlic cloves, carrots, celery and fennel) in 1/4 cup of olive oil and season with salt and pepper. Lay them in the bottom of a small roasting pan and set aside.
  3. Heat a skillet on high heat until very hot.
  4. Season the roast with salt and pepper. Add a tablespoon of olive oil to the skillet and sear the roast on all sides.
  5. While the meat is searing, take about half of the amount of fresh herbs you have and chop them finely. Place the chopped herbs in a small bowl, and add the remainder of the minced garlic and olive oil; stir to form a loose paste.
  6. After the boar has been seared, rub it all over with the paste and set atop the vegetables in the roasting pan.
  7. Tie the remaining herbs together with butcher's twine and throw into the roasting pan.
  8. Add the water to the pan, then cover the pan and roast for 1/2 hour, or as long as it takes to reach an internal temperature of 155-160 with a meat thermometer.
  9. Allow to rest about five minutes before slicing and serving with the roasted vegetables.

See what other Food52ers are saying.

  • Melissa Bergeron
    Melissa Bergeron
  • Mark Artis
    Mark Artis
  • Graham Dawson
    Graham Dawson
  • Tave Peruzzi
    Tave Peruzzi

10 Reviews

PaulaMarie S. October 31, 2021
What a shonda! The boar was so badly overcooked as to be inedible (30mins @ 375*). Check temps at 15-20mins, this in no way requires 30mins.
Melissa B. November 12, 2020
I have been trying to cook wild hog for years and it never came out good. But this recipe is DELICIOUS! It is now my go to. Thank you so much for sharing 🙂
Mark A. December 24, 2019
40 min at 375 and still at 125. your roasting time is WAAY off
Mark A. December 24, 2019
recipe is great however a 1.8 lb. roast takes at least 60-80 min to get to 155 internal temp. my oven is also very accurate at 375.
Graham D. November 7, 2016
I believe you left off the "2" in front of the "1/2" hours.
ChrisandAmy November 7, 2016
No, I didn't. It's a 1.5-lb. roast and we roast it for 1/2 hour at 375. Thanks.
Graham D. November 7, 2016
Hmm. The roast was yummy, it just took awhile. 1.9-lb. I had better check my oven!
ChrisandAmy November 7, 2016
It was a while ago, I will admit. But did it really take over 2 hours for you? As long as it got to temp, which is what matters. We like things more medium-rare anyway.
Tave P. December 5, 2020
Medium rare wild carnivore or omnivore is a recipe for giving yourself or your family trichinosis. This is evidently a touch subject for the authors. If everyone uses a meat thermometer they should be fine. I would use 150 or 160 deg F as a limit. The government may have updated the guidelines to 145 for pork but trichinosis is almost non existent in domesticated (factory bred) pork. Use the old limits for wild omnivore/carnivores.
CatSipho February 7, 2023
Could you help? My wild boar is 5lb. Is that just 5x30mins or how long should I roast it for?
Than you