Wild boar in sauce

Cooking time: 5 hours
Difficulty: easy
Cinghiale in salsa

First make the marinade. Put the carrots, onions, garlic, parsley, thyme, bay leaf, cloves, wine, vinegar and olive oil in a pan, season with salt and pepper and bring to the boil, then lower the heat and simmer for 15 minutes. Remove the pan from the heat and leave to cool, then pour into a dish. Gently rub the leg of boar with salt, place in the cooled marinade, cover and leave to marinate in a  cool place for 24 hours. Preheat the over to 200 C /  400 F. Drain the meat, reserving the marinade, and pat dry with kitchen paper. Strain the marinade into a bowl. Place the meat in a roasting tin with the strips of pancetta and cook over a medium heat, turning frequently, until browned all over. Add enough of the reserved marinade to half-cover the meat and transfer to the oven. Roast, turning occasionally, for 1 3/4 hours, covering the roasting tin with foil halfway through the cooking time. Remove the meat from the roasting tin and keep warm. Add the remaining marinade and cook over a high heat until reduced by half, then purée the mixture with a hand-held blender. Season with pepper, remove from the heat and stir in the butter in small pieces at a time. Serve the wild boar with the sace.


Coll. (2010), "The Silver Spoon", Phaidon, 969

Suggested wine
Ticino DOC Merlot
Fr. 95.00

Serves 12

  • 2.5 kg / 5 lb leg of wild boar
  • 150 g / 5 oz pancetta, sliced into strips
  • 25 g / 1 oz butter
  •  salt and pepper


For the marinade:

  • 2 carrots, chopped
  • 2 onions, chopped
  • 1 garlic clove, chopped
  • 1 fresh flat-leaf parsley sprig, chopped
  • 1 fresh thyme sprig, chopped
  • 1 bay leaf
  • 2 cloves
  • 2 litres / 3 1/2 pints red wine
  • 175 ml / 6 fl oz red wine vinegar
  • 3 tablespoons olive oil
  • salt and pepper