If boar hunting wasn’t so challenging and fun, the best part would be eating your prize.
After all, boars are wild pigs and pigs are pork, and who doesn’t love pork?
My mouth is starting to water already.
Slow cooking pork makes for the best meals. Think of ribs, or a full pig roast. The best way to cook these is at a low temperature for a few hours, letting the smoke infiltrate the meat and pack it with flavor. The simmering juices also have a chance to seem into the meat and pack it with unprecedented flavor.
While shoulders, chops, and ribs might be popular, a roasted leg features lots of tender meat and awesome taste.
Here’s a popular recipe for slow cooking a pork leg you can try after you harvest your wild boar.
Roasted Boar Leg
Perfect for a crockpot or a slow cooker, a big leg will provide a family of four with a full meal and left overs.
Ingredients: Wild Boar leg, water, onion, mushroom, salt and pepper.
- Season the leg with salt and pepper.
- Brown the leg by cooking it in the oven for about 20 minutes at 400 degrees, then reduce the temperature to 250 and cook for about five hours.
- Pork needs to be served at 150 degrees, so use a thermometer to check its temperature before serving. Check it at its thickest point to ensure the whole leg is cooked.
- You can use the excess fat and glaze to make a sauce by deglazing the pan, adding water, a demi-glaze mix, onions and mushrooms, before simmering the mixture to thicken up.
- With just 15 minutes of prep time, after you have a butcher skin your meat of course, this is an easy meal that takes about three steps. The waiting is the hardest part!