Dinner/ Fodmap

Braised Wild Boar with Wine

Braised Wild Boar with Wine

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Serves: 4 Cooking Time: 3 hr 45 min


  • 1 of a 2 lb Wild Boar Roast
  • 2 Russet Potatoes, peel and diced in 1/2" pieces
  • 20 baby carrots cut in half
  • 1 cup Red Wine ( Chianti, Cabernet)
  • 3 tbsp Fresh lemon juice
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Grass Fed butter
  • Salt & Pepper



Preheat the oven to 350 F. Remove the wild boar from packaging wash and pat dry, season with salt and pepper and place to the side


In a medium Dutch oven heat the 2 tbsp of oil and place boar in to brown all sides ( about 3-4 minutes per side). Shut the heat and add the cup of wine and place in the oven covered for 2.5 hours


Remove Dutch oven with boar and add the potatoes, carrots, lemon juice and additional salt & pepper, return to oven for another hour


Remove the boar, potatoes and carrots on to a separate plate and place the dutch oven onto the burner on high, add the butter and stir to make the sauce


Place even servings of the veggies and sliced wild boar and top with the wine butter sauce

Wild boar is a cousin of the pig, so the texture and flavor of the meat is similar to a lean pork. Cooking it long and slow in a bath of antioxidant rich wine enables the meat not only to tenderize, but soaks up all the flavor of the red wine. When cooking with wine, don’t skimp on quality and use only a wine you would actually drink.  Keep the spices simple ( something I usually never would say) to let the meat stand on its own. About half way through the cooking process, you can add the potatoes and carrots to cook down and bring some heartiness to the table. You will end up with buttery carrots, tender wine infused potatoes, and a roast that falls apart. Top it all off by turning the wine and meat juices left over in the pot into a simple sauce with a dab of butter and pair with the wine used in the roasting or open another bottle if you finished that in the 4 hours you waited.

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