Bear, boar and small game - Wild boar joint
Bear, boar and small game


A joint isn’t a cut, it’s a term for a whole chunk of meat, such as a ham, a round or silverside. Either roast it whole in the oven or cut it into smaller pieces of stewing steak (slightly leaner).

Keep in mind

Silverside will be cooked more quickly than a round of meat.

A joint needs to reach a higher temperature than a fillet, for example, for the meat not to fall apart when thinly sliced.

If cutting stewing steak, make the chunks quite big as the meat will shrink, unless you’re roasting it whole and cutting it up afterwards. Cubes about 3 x 3 x 3 centimeters are a good size.

How to cook a wild boar joint

Slow cook and make stock at the same time: Cook your cut of meat whole with white pepper, allspice, root vegetables and onion first for an hour to two hours. When a knife runs easily through the whole joint, it’s ready and you’ll have the perfect stock. Stewing steak will also look more attractive if you cut your chunks after cooking.

Reduce and strain the stock. Season with red wine, root vegetables, dried herbs and juniper, for example. Thicken with cornflour or flour, if you like. Add the pieces of meat to the sauce, reheat and serve.

Roast wild boar:

Preheat the oven to 140°C. Brown the joint in a frying pan with crushed garlic and sprigs of rosemary. Season your meat well with salt and pepper, and baste while cooking. Put the joint in an ovenproof dish and finish cooking in the oven, reaching an inner temperature of 65°C. Leave to rest in a warm place for about 10 minutes.

The basics when roasting wild boar:

  • Leave it out to reach room temperature.
  • Salt the meat at least an hour in advance.
  • Brown the surface in a mixture of oil and butter.
  • Finish cooking in the oven at 125°C.
  • Use a thermometer and aim for 60°C.*
  • Leave to rest for at least 10 minutes – but eat immediately.
  • Carve across the fibers.

Wild boar roast with a difference:

The award-winning game chef KC Wallberg roasts his meat in a roasting bag and doesn’t brown it until it’s finished cooking in the oven. That way you bring the aroma of freshly roasted meat, known as the Maillard effect, right to the table. Chuck a sprig of rosemary into the pan.  

You’ll find more ideas for cooking game under cooking game.

* The advice is that wild boar meat should be heated to over 65°C. But if you’re sure it’s been tested for trichinosis, you can cook at a lower temperature for a much juicier and tastier result.

The classic

Honey-glazed wild boar with red wine sauce and a lentil ragu.



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