Last week my uncle was kind enough to share some ultra-fresh wild boar meat with me. I got a backstrap and 7 pounds’ worth of roasting meat. I cut the roast in half and froze about 4 pounds.
The rest of the roast went into this marinade and stayed there for 48 hours before being grill-roasted:
Hearty Red Wine Marinade for Wild Boar
2 and 1/2 cups cabernet sauvignon
1/2 cup red wine vinegar
2 cloves garlic
12 black peppercorns
3 whole cloves
6 allspice berries
1 sprig fresh rosemary
6 leaves fresh sage
2 sprigs fresh oregano
1 sprig fresh marjoram
2 sprigs fresh thyme
3-4 pounds wild boar roast
Add all ingredients to a bowl or cup measure and stir to mix vinegar and wine with herbs and spices.
Put the boar meat, untied, into a gallon-sized sealable plastic bag. Carefully pour the marinade into the bag. Make sure that all the herbs and spices get into the bag with the meat. Seal the bag and squish it around to distribute the marinade around the meat. Put the bag of boar into the refrigerator. Once or twice per day, squish bag and return it to the refrigerator.
Cooking method and backstrap marinade coming soon…
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