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Spit-roasted wild boar with herbs and roasted vegetables
Traditional wild boar roasted over an open fire

Spit-Roasted Wild Boar

Author: Flavelo
Recipes Main Courses
Roasting on a spit is humanity's most ancient cooking technique, remaining the highlight of community celebrations to this day. Wild boar meat is denser and darker than domestic pork, with an intense, forest aroma. Turning over the fire, the meat's own fat continuously bastes the surface, whilst smoke and spicy marinade form a crust. This isn't a quick dinner, but an all-day ritual.
🕒 Prep Time 12 hrs
🍳 Cook Time 5 hrs
⌛ Total Time 17 hrs
🍽️ Servings 10 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Rotisserie stand: Ensure it can support the weight of the meat.
  • Meat hooks/Baling wire: To secure the meat.
  • Meat thermometer: Essential.

Allergen Information

⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Clean the meat of membranes but leave some fat layer as it protects against drying. Wipe dry.

Tip: Membranes (silverskin) contract during cooking and stay tough, so must be removed.
2 ✓

Make the marinade: crush the garlic, finely chop herbs, and mix with oil, lemon juice, salt, pepper, and crushed bay leaves. Rub thoroughly into the meat, wrap, and refrigerate for at least 12 hours.

Tip: Acids (lemon) and salt prepare proteins (denaturation) to hold more water during cooking.
3 ✓

Remove meat and secure onto the spit using forks. Tie with wire for a compact shape so it rotates evenly (no protruding parts to burn).

Tip: Centre of gravity must be central, otherwise the spit jerks, potentially ruining the motor or cooking unevenly.
4 ✓

Prepare embers on two sides of the meat (not directly under!). Place a tray underneath to catch dripping fat.

Tip: If fire is directly underneath, dripping fat flares up and burns the meat. Heat from the sides ensures beautiful roasting.
5 ✓

Roast for 4-5 hours. Mix remaining marinade with white wine and baste the meat every 20 minutes.

Tip: Evaporative cooling principle: liquid evaporating cools the surface, allowing the inside to cook without the outside charring.
6 ✓

When internal temperature reaches 72-75°C, remove from fire. Rest for 20 minutes before carving.

Tip: Large cuts need ample time for temperature equalisation (resting) for juices to settle.

Recipe FAQ

Do I need to marinate wild boar?
Yes! The acidity of the marinade (lemon, wine) helps tenderise tough muscle fibres, and spices temper any overly gamey smell.
What wood should I use for the fire?
Hardwood (beech, oak). Softwood (pine) is resinous and imparts a bad flavour to the meat.

Ingredients

  • 5 kg Wild boar meat (loin or leg, whole)
  • 10 cloves Garlic
  • 20 g Fresh rosemary
  • 15 g Fresh thyme
  • 150 ml Olive oil
  • 50 ml Lemon juice
  • 30 g Salt (coarse)
  • 15 g Whole black peppercorns (crushed)
  • 5 whole Bay leaves
  • 300 ml Dry white wine (for basting)