Wild boar steak - in the oven

Name: Wild boar steak - in the oven - Estera C.
Ingredients: 1.5 kg young wild boar meat; 100 g smoked bacon; 1 red bell pepper; 1 sprig of thyme; 1 teaspoon paprika; 1 teaspoon black peppercorns; 2 tablespoons mustard; 4 cloves of garlic; 4 leaves of sage; 4 tablespoons lard [I used turkey fat]; 1 glass of white wine; salt. Side dish: boiled potatoes with fresh parsley.

Diverse - Wild boar steak - in the oven by Estera C. - Recipia

Wild boar shoulder in the oven is one of the options I use when I have fresh game meat, especially when I know for sure that the piece comes from a young animal, under two years old. There's no need to complicate things with marinade if it cuts easily. The roast comes out juicy if you don't rush and make sure it doesn't dry out in the oven. The classic side of boiled potatoes with greens is the choice I always go for, and I've never felt the need to invent something else. Quick Info Total time: approx. 1 hour and 45 minutes Preparation time: 10-15 minutes Baking time: 1 hour and 30 minutes Servings: 5-6 Difficulty: medium Recipe type: oven roast, special occasions Ingredients 1.5 kg young wild boar shoulder 100 g smoked bacon 1 red bell pepper 1 sprig of thyme 1 teaspoon sweet paprika 1 teaspoon black peppercorns 2 tablespoons mustard 4 cloves of garlic 4 sage leaves 4 tablespoons lard (I had turkey lard, but any good lard works) 1 glass of dry white wine 1 cup of water salt, to taste For the side: boiled potatoes parsley Preparation method 1. Wash the wild boar meat well and cut it into slices of appropriate thickness, no thicker than two fingers, so that it cooks evenly in the oven. 2. Salt the slices on both sides. Don’t use too much salt, especially if the bacon is already quite salty. 3. Cut the smoked bacon into thin slices. 4. Clean and slice the red bell pepper. Cut the garlic cloves into rounds or slices, as preferred. 5. Preheat the oven to 220°C. 6. In a large baking dish, place the pieces of meat. Arrange slices of bacon, bell pepper, and garlic on top and between the meat pieces. 7. Sprinkle the peppercorns, paprika, sage leaves, and thyme sprig over the meat. 8. Put a little lard over each piece, then distribute the rest in the dish. 9. Drizzle the meat with mustard (spread it lightly over each piece). 10. Pour the white wine into the dish and a cup of water next to the meat, not directly over it. 11. Place the dish in the oven on the middle rack, uncovered. 12. Every 15 minutes, take the dish out and turn the pieces of meat so that they don’t dry out on the surface. If the liquid reduces too much, add a little hot water. 13. After about an hour and a half, the meat should be nicely browned and easily pull apart with a fork. Depending on the thickness of the slices and the type of meat, you can check sooner or later, but usually, this time is suitable. 14. Serve immediately with boiled potatoes and sprinkle with parsley. Why I make this recipe often Oven-roasted wild boar is reliable and predictable when you have tender meat. You don't need complicated steps. You can cook it when you have guests or simply when you want a hearty meal. The meat cuts well, doesn’t dry out if you remember to turn it regularly and keep it moist. The side is quick and always suitable. Tips and variations Tips 1. If you have doubts that the shoulder is from a young wild boar, you can marinate the meat overnight, but it’s not mandatory if it cuts easily. 2. The smoked bacon helps to tenderize and flavor the meat. Don’t skip it. 3. Don’t leave the dish without liquid. Top up with water whenever you notice it’s reducing too much. 4. Use a deep baking dish; otherwise, the juices evaporate too quickly. Substitutions If you don’t have turkey lard, you can use pork or duck lard. If you want to avoid bacon, the final result will be less juicy, but not impossible to make. Sage and thyme can be replaced with rosemary or bay leaves, but the taste changes quite a bit. Dry white wine can be replaced with red wine for a stronger flavor. Variations You can add a few slices of onion next to the bell pepper, but it’s not essential. If you want, you can use Dijon mustard or whole grain mustard for a more intense flavor. For a slightly spicy note, use hot paprika instead of sweet paprika, according to your preferences. Serving ideas I prefer boiled potatoes with green parsley, well drained. It also goes well with simple mashed potatoes or a green salad. The sauce left in the dish can be poured over the meat when serving. Fresh bread is handy if you want to 'scoop' the sauce at the end. Frequently asked questions 1. Does the wild boar meat need to be marinated? No, if it’s from a young animal (under two years) and cuts easily, it’s not necessary. If the piece is older or tough, then it’s worth marinating for a few hours or overnight. 2. Can I use another type of wine? Yes, both dry white and dry red wine work. Sweet wine is not suitable for this roast. 3. How do I know when the roast is done? The meat should be lightly browned and cut easily with a fork. If it’s tough, leave it in the oven a bit longer and add a little water. 4. Can the recipe be cooked without bacon? You can try, but the meat will be drier. If you don’t have bacon, use extra lard or a little oil. 5. What other sides can I use besides potatoes? You can serve mashed potatoes, steamed vegetables, or fresh salads. Boiled potatoes are the most practical option. Nutritional values Estimate for one serving (out of 6): Calories: approx. 450-500 kcal Proteins: 37-40 g Fats: 25-28 g Carbohydrates: 10-12 g (mostly from the side and vegetables) Values may vary depending on the type of lard used and how much bacon remains in the portion. Storage and reheating The roast can be stored in the refrigerator, in a covered dish, for up to 2 days. When reheating, it’s best to drizzle the meat with a little water or its own sauce to prevent drying out. I don’t recommend freezing, as cooked game meat doesn’t retain the same texture after thawing. If there’s sauce left in the dish, use it when reheating for extra juiciness.

Wild boar steak - in the oven

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