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Roast boar with honey glaze served with roasted vegetables.
Mouth-watering and unique honey roast wild boar

Roast wild boar with honey glaze

Author: Flavelo
Recipes Main Courses
Wild boar meat is darker, with denser fibres and more character than domestic pork. As it is a wild animal, its meat is leaner, thus prone to drying out. Slow roasting (low & slow) and a steamy environment soften the fibres, whilst the honey-mustard glaze caramelises at the end to provide a crisp, sweet contrast to the taste of the game.
🕒 Prep Time 1 hr 15 mins
🍳 Cook Time 2 hrs
⌛ Total Time 3 hrs 15 mins
🍽️ Servings 6 servings
🔥 Calories 680 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large roasting tin (preferably deep)
  • Aluminium foil
  • Meat thermometer (critical for game)
  • Pastry brush

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Clean the meat of membranes. Crush the garlic, chop the rosemary. Mix the oil, salt, pepper, garlic and rosemary, then massage into the meat. Let stand for 1 hour at room temperature.

Tip: The salt begins to tenderise the fibres (denaturation), and the oil carries the aromas.
2 ✓

Preheat the oven to 160°C. Cut the vegetables into large chunks, place in the bottom of the tin, pour the stock underneath. Place the meat on top.

Tip: Low heat is gentler on game meat. The bed of vegetables elevates the meat so air circulates around it.
3 ✓

Cover tightly with foil, and roast for approx. 1.5 - 2 hours, until the internal temperature reaches 70°C.

Tip: In the closed space, the meat steams in its own juices.
4 ✓

Remove the foil. Increase oven temperature to 200°C. Mix the honey and mustard, brush onto the meat.

Tip: The mustard emulsifies the honey so it adheres better.
5 ✓

Roast for another 15-20 minutes until the glaze caramelises and turns dark golden. Watch it doesn't burn!

Tip: Caramelisation gives flavour depth, but honey can char in moments.
6 ✓

Remove, and rest the meat for 15 minutes before carving.

Tip: If cut immediately, the juices run out and the meat becomes dry.

Recipe FAQ

Why cover the meat?
Under the foil, liquid turns to steam, which braises the meat. This breaks collagen down into gelatin, making the meat tender.
When should I brush on the honey?
Only in the final phase! The sugar content of honey burns quickly, and would form a bitter, black layer if roasted for 2 hours.

Ingredients

  • 1.5 kg Wild boar leg or shoulder (boneless)
  • 3 tbsp Honey
  • 2 tbsp Dijon mustard
  • 4 cloves Garlic
  • 3 sprigs Fresh rosemary
  • 2 tsp Salt
  • 1 tsp Crushed black pepper
  • 3 tbsp Olive oil
  • 200 ml Chicken stock (or red wine)
  • 3 whole Carrots
  • 500 g Potatoes
  • 2 whole Red onions