Roasted Wild Boar Leg
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1~ 4-6 lbs Wild Boar Leg1~ Packet Knorr Demi Glace Mix1c Water1 Large Onion2-3 C Mushrooms and pieces Salt to taste Pepper to taste
1. Preheat oven to 400°
2. Season the roast in with salt and pepper.
3. Place it in the oven and let it bake at 400° F for 20 to 30 minutes.
4. When the leg has brcome nice and brown, lower the temperature to 250° F and let it slowly cook for 4 to 5 more hours until it is done.
5. To test for doneness, use an instant read thermometer on the thickest part of the leg. The internal temperature needs to be 150° F.
6. Remove the leg from the oven when it is done and let stand for 10 minutes before slicing.
Sauce
1. Deglaze the pan after roasting.
2. Skim off excess fat and pour the juices and scrapings into a sauce pan.
3. Mix a packet of Knorr Demi-Glace mix with water as according to the instructions on the packet.
4. Add to the pan.
5. Add sliced mushrooms, chopped onions.
6. Bring to a boil.
7. Reduce the heat and let the sauce thicken.
8. Cut thin slices of the roast across the grain of the muscles just like you would slice a ham.
9. Serve with wild rice, the sauce and vegetables.
Serving Size: Makes 12 servings.
Campfire Dutch Oven Method
Cooking Method for Roasting Meat:
1. Start coals 20 minutes before cooking. Get a fire going to where you have a bed of long lasting slow-burning charcoals. You may have to check and add more fuel during cooking time.
2. Using 20-25 briquettes underneath, heat oil in a 12" deep Dutch Oven until the oven is hot.
3. Brown the roast, onions. Add Garlic; cook 1 minute.
4. Add chicken stock or mushroom soup slowly into Dutch Oven. Cover and put on the the hot coals for two and a half hours.
5. Cover and reduce briquettes to 12 beneath the oven and the rest on top of the lid.
6. At the end of two and a half hours, add carrots, potatoes or vegetables of choice. Season to taste. Cover and continue baking 30- 45 more minutes.
7. Every campfire is different. Check for doneness.
8. Serve with good crusty bread and butter. Simple!
2. Season the roast in with salt and pepper.
3. Place it in the oven and let it bake at 400° F for 20 to 30 minutes.
4. When the leg has brcome nice and brown, lower the temperature to 250° F and let it slowly cook for 4 to 5 more hours until it is done.
5. To test for doneness, use an instant read thermometer on the thickest part of the leg. The internal temperature needs to be 150° F.
6. Remove the leg from the oven when it is done and let stand for 10 minutes before slicing.
Sauce
1. Deglaze the pan after roasting.
2. Skim off excess fat and pour the juices and scrapings into a sauce pan.
3. Mix a packet of Knorr Demi-Glace mix with water as according to the instructions on the packet.
4. Add to the pan.
5. Add sliced mushrooms, chopped onions.
6. Bring to a boil.
7. Reduce the heat and let the sauce thicken.
8. Cut thin slices of the roast across the grain of the muscles just like you would slice a ham.
9. Serve with wild rice, the sauce and vegetables.
Serving Size: Makes 12 servings.
Campfire Dutch Oven Method
Cooking Method for Roasting Meat:
1. Start coals 20 minutes before cooking. Get a fire going to where you have a bed of long lasting slow-burning charcoals. You may have to check and add more fuel during cooking time.
2. Using 20-25 briquettes underneath, heat oil in a 12" deep Dutch Oven until the oven is hot.
3. Brown the roast, onions. Add Garlic; cook 1 minute.
4. Add chicken stock or mushroom soup slowly into Dutch Oven. Cover and put on the the hot coals for two and a half hours.
5. Cover and reduce briquettes to 12 beneath the oven and the rest on top of the lid.
6. At the end of two and a half hours, add carrots, potatoes or vegetables of choice. Season to taste. Cover and continue baking 30- 45 more minutes.
7. Every campfire is different. Check for doneness.
8. Serve with good crusty bread and butter. Simple!
Nutritional Info Amount Per Serving
- Calories: 499.7
- Total Fat: 28.5 g
- Cholesterol: 153.9 mg
- Sodium: 3,687.6 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.0 g
- Protein: 47.6 g
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