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A Wonderful Sunday Dinner of Roast Boar | Recipe

November 23, 2017

Now regular readers will know, I’m not afraid of game and I’m definitely not afraid of trying new things. So the other weekend Dr W and I decided we would make Roast Boar for our Sunday Dinner.

I know we usually make curries for Sunday Dinner. But this particular weekend we decided to go traditional in the sense of a roast dinner. But not so in terms of the meat we used. We picked up our boar joint when we were in Rampside for the weekend… Now over to Dr W for how he made our wonderful Roast Boar dinner…

Close up of Sunday Dinner Roast Boar with All the Trimmings

Roast Boar with Epic Crackling

How to Cook the Perfect Joint of Roast Boar

  • 1kg joint of boar
  • Salt
  • Pepper
  • Oil
  • Red wine and other gravy ingredients
  • Veg you want with your roast dinner
  • Cranberry sauce
  1. Preheat your oven to 200C.
  2. Put your meat on a rack over/in the sink and pour over a full kettle of boiling water (slowly), this will tighten up the skin.
  3. Put the joint into a high sided baking tray and rub with oil, then season well with salt and pepper.
  4. Put in the hot oven for around 40 minutes to seal the meat and get colour on the skin.
  5. Take out form the oven and turn it down to 140C. Pour in two glasses of cold water (we used a large wine glass) and cover the tray well with foil (don’t just wrap the meat – put the foil to the edges of the tray to lock it in).
  6. Cook for 4-5 hours. At this point you may want to prep your veg etc.
  7. To get the crackling perfect when you take the joint out of the oven to rest, cut off the crackling layer and remove most of the fat under the skin. Turn the oven back to 200C.
  8. Salt the back where the fat was.
  9. Put back in the oven on a baking tray to crisp off – keep an eye on it.
  10. Use any juices to make a gravy with wine and however you usually make gravy.
  11. Serve up your meat, veg, crackling and gravy. Enjoy (with a dollop of cranberry sauce too)!

Plate of Roast Boar Sunday Dinner with All the Trimmings

FYI these tips can also be used for roast pork, but the oven temperature is good for other roast meats (low and slow). Just skip the crackling steps!

Have you tried Roast Boar before? Would you give making it a go? Let me know in the comments,


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P.S. We got our boar (paid for entirely by us) from Sillfield Farm at the Barrow Market Hall.


  • Reply Katie November 26, 2017 at 5:50 pm

    Not usually huge on a roast but this looks sooo good – that crackling! You’ve inspired me for next Sunday 😉

    • Reply MissPond December 10, 2017 at 9:31 pm

      We don’t usually make roast dinners, opting for slow cooked stews and curries. But sometimes a roast is needed!

  • Reply Elizabeth Cole November 24, 2017 at 8:59 pm

    I have never tried roast boar – is it similar to pork in terms of taste?

    • Reply MissPond December 10, 2017 at 9:32 pm

      Yes but most definitely a bit more intense.

  • Reply Jo November 24, 2017 at 4:42 pm

    I do love boar and that crackling looks perfect. I usually do a roast on Sundays, the family loves them.

    • Reply MissPond December 10, 2017 at 9:34 pm

      Dr W is very good at crackling! We don’t always do a roast, but it’s nice when we do 🙂

  • Reply Rebecca | AAUBlog November 24, 2017 at 9:36 am

    wow, this is never something I’ve tried before. But I will eat most things, so would love to give it a try! How fun – it looks delicious x

    • Reply MissPond December 10, 2017 at 9:37 pm

      It was absolutely delicious! I would seriously recommend 🙂

  • Reply Jane November 24, 2017 at 8:36 am

    Yum! Love boar, and love crackling even more! Thanks for the inspiration, that’s our Sunday lunch sorted 🙂

    • Reply MissPond December 10, 2017 at 9:38 pm

      Glad to have inspired! I really have been converted to boar, it was just wonderful.

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