On Line Cookbook
Wild Boar Roast in Crockpot
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Fish and Game Cooking by Joan Cone

Serves/Makes:6 or more

Ingredients
  • 4 lbs (1.8 kg). wild boar ham (approximately)
  • 2 cups (475 ml) water
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) thyme
  • 1 tsp (5 ml) rubber sage
  • 1 tsp (5 ml) grated lemon peel
  • 1 tbsp (15 ml) lemon juice
  • 1/4 tsp (1 ml) garlic powder
  • 1-7/8 oz (52.5 grm). package gravy mix for pork
Preparation
  • Pour water in a large glass or ceramic bowl and add remaining ingredients except for gravy mix.
  • Place boar roast in bowl with marinade.
  • Cover and refrigerate overnight, turning the meat several times.
  • Transfer meat and marinade to crockpot.
  • Cover and cook on low heat for 10 to 12 hours.
  • Turn meat once halfway through cooking.
  • Drain and slice the meat.
  • Follow package directions for making gravy and serve over sliced boar.
Comments
Wild boar is much leaner and firmer than domestic pork and therefore, can be quite tough and dry. The long, slow cooking process and acid in the marinade will help tenderize the boarmeat.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.