Wild boar leg
Wild boar leg
The leg of the wild boar is firm meat with a distinct flavour. It is ideal for slow cooking until it becomes tender and falls off the bone. Whether roasted in the oven or braised with herbs and wine, the meat develops beautifully. It is a dish that asks for time but is more than worth the effort.
What is wild boar leg
The leg comes from wild boars that live freely in nature. This gives the meat its unique character: dark in colour and rich in flavour. Unlike domestic pork, it is slightly firmer and benefits from gentle, slow cooking. Cook the meat slowly to a core temperature of about 68 degrees for a tender and juicy result.
Ordering wild boar leg
At The Butchery you can easily order wild boar leg online. Our master butchers cut each piece with care and ensure the right balance between meat and fat. If you order before 11 a.m., you will receive it the same evening in the Netherlands and Belgium. Prefer a different delivery time? No problem, you can choose what suits you best. The meat is vacuum packed and flash frozen to preserve its quality perfectly.
BRAISED WILD BOAR LEG
Wild boar leg is perfect for braising. By cooking the meat slowly over low heat, it becomes meltingly tender and full of flavour. This is how you bring out the best in this pure piece of game.
- Let the leg thaw slowly in the refrigerator and take it out about an hour before cooking so it can reach room temperature.
- Pat the meat dry and, if needed, cut it into large pieces so it cooks evenly.
- Season generously with salt and pepper. Lightly dust the meat with flour to help thicken the sauce later.
- Heat butter or a mix of oil and butter in a heavy casserole. Brown the meat on all sides to create a rich base of flavour.
- Remove the meat from the pan and sauté some roughly chopped onion, carrot and celery in the same fat. Optionally, add a sprig of thyme, a bay leaf and a clove of garlic.
- Return the meat to the pan and deglaze with red wine or game stock. Make sure the meat is just covered and bring it slowly to a simmer.
- Lower the heat, place the lid slightly askew and let the leg braise gently until the meat is tender. Allow about two and a half to three hours, depending on the size of the pieces.
- Taste the sauce and adjust the seasoning with some pepper, salt or a spoonful of mustard. For a richer sauce, remove the lid for a while so the liquid can reduce slightly.
Ingredients
100% wild zwijnNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Wild boar leg
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+ Sauces & gravy
+ Sides (select desired quantity at checkout)
- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
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Preparation
- Let the leg thaw slowly in the refrigerator and take it out about an hour before cooking so it can reach room temperature.
- Pat the meat dry and, if needed, cut it into large pieces so it cooks evenly.
- Season generously with salt and pepper. Lightly dust the meat with flour to help thicken the sauce later.
- Heat butter or a mix of oil and butter in a heavy casserole. Brown the meat on all sides to create a rich base of flavour.
- Remove the meat from the pan and sauté some roughly chopped onion, carrot and celery in the same fat. Optionally, add a sprig of thyme, a bay leaf and a clove of garlic.
- Return the meat to the pan and deglaze with red wine or game stock. Make sure the meat is just covered and bring it slowly to a simmer.
- Lower the heat, place the lid slightly askew and let the leg braise gently until the meat is tender. Allow about two and a half to three hours, depending on the size of the pieces.
- Taste the sauce and adjust the seasoning with some pepper, salt or a spoonful of mustard. For a richer sauce, remove the lid for a while so the liquid can reduce slightly.
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Voedingswaarde
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Reviews
Wild boar leg
The leg of the wild boar is firm meat with a distinct flavour. It is ideal for slow cooking until it becomes tender and falls off the bone. Whether roasted in the oven or braised with herbs and wine, the meat develops beautifully. It is a dish that asks for time but is more than worth the effort.
What is wild boar leg
The leg comes from wild boars that live freely in nature. This gives the meat its unique character: dark in colour and rich in flavour. Unlike domestic pork, it is slightly firmer and benefits from gentle, slow cooking. Cook the meat slowly to a core temperature of about 68 degrees for a tender and juicy result.
Ordering wild boar leg
At The Butchery you can easily order wild boar leg online. Our master butchers cut each piece with care and ensure the right balance between meat and fat. If you order before 11 a.m., you will receive it the same evening in the Netherlands and Belgium. Prefer a different delivery time? No problem, you can choose what suits you best. The meat is vacuum packed and flash frozen to preserve its quality perfectly.
BRAISED WILD BOAR LEG
Wild boar leg is perfect for braising. By cooking the meat slowly over low heat, it becomes meltingly tender and full of flavour. This is how you bring out the best in this pure piece of game.
Ingredients
100% wild zwijnNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |