Oven dishes
Wild boar leg from the oven
For me, a wild boar leg is exactly the kind of roast that remains special without being overly complicated. When it cooks slowly, the meat becomes beautifully tender and the sauce has that rich, festive depth.
Timing
- Preparation: approx. 25 minutes
- Oven time: approx. 2.5-3 hours
- Total: approximately 3 hours 20 minutes
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 525 kcal
- Protein
- ≈ 50.1 g
- Carbohydrates
- ≈ 5.2 g
- Fat
- ≈ 28.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 onions · ≈ 200.0 g
- 2 carrots · ≈ 160.0 g
- 2 tbsp oil · ≈ 27.3 g
- 1.5 kg wild boar leg · ≈ 1500 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.5 kg wild boar leg
- 2 onions
- 2 carrots
- 150 g celeriac
- 2 tbsp oil
- 400 ml red wine
- 400 ml stock
- 2 sprigs of rosemary
- 2 bay leaves
- Salt
- pepper
Instructions
- Salt and pepper the wild boar leg and fry it all over.
- Roughly chop the vegetables and roast them briefly.
- Deglaze with red wine and stock.
- Add rosemary and bay leaf.
- Cook in a preheated oven at 160°C for about 2.5 to 3 hours.
- Pour the pan juices over them occasionally.
- Let it rest briefly before cutting.
