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A tasty alternative to Pork, the colour is similar but it has a stronger taste. It should be treated as venison. Fruits go well with Wild Boar.

Roast Loin of Boar with Juniper Berries

Serves six



3lb boned & rolled loin

1/3pt red wine

1½ tbsp lard or olive oil

1sliced onion

¾pt stock

3 tbsp vinegar

1oz flour

2 sliced carrots


2 shallots – rough chopped

2 cloves of garlic – crushed

2 Bay leaves

1 sm bunch parsley

fresh thyme (few sprigs)

marjoram (few sprigs)

9 whole juniper berries

2 tsp salt



Bring all the marinade ingredients to the boil and simmer for 3 mins. Leave to cool.

Lightly score the fat on the loin across the top. Place the meat in a deep dish covering with the marinade. Leave for 2 or 3 days, turning the meat twice a day.

Place the meat in an oven-proof braising pan or heavy casserole dish over heat and add the oil/lard. Brown the meat well and remove it from the pan.

Bring the marinade to the boil in a second pan. Mix the fat and flour to a roux in the pan and strain over the hot marinade, stirring until smooth. Add enough warm stock to thin the mixture. Put back the meat, cover the pan and cook in a low oven (330 deg F, 170 deg C, gas 3) for 2½ hours.

Place the meat in a serving dish. Transfer the sauce into a pan, skim off the fat and bring to the boil.