The texture and flavor of wild boar meat is much like that of pork, except there is little fat. The meat has a gamey taste because of the animal's diet. Like pork, wild boar must be cooked to well done(185 degrees F.) or frozen 3-4 weeks before cooking. Boar is cleaned, dressed, and cooked in the same way as pork. Very young animals are barbecued whole.


  • 1 large loin roast of boar, trimmed of fat
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon powdered thyme
  • 1 1/2 teaspoons dry mustard
  • 1/2 teaspoon powdered ginger
  • 1 1/4 cups orange juice
  • 3/4 cup honey
  • 1 unpeeled orange, thinly sliced


Place roast in shallow baking pan. Combine salt, thyme, mustard, and ginger and rub all over the meat. Bake 1 hour at 300 degrees F., then baste with 1/4 cup orange juice. Bake 1 hour more, basting 3 more times with 1/4 cup orange juice each time. Combine remaining 1/4 cup orange juice and honey and baste with this mixture. Bake 45 minutes longer or until meat thermometer registers 185 degrees F. Baste often with liquid in bottom of the pan. Garnish with orange slices.

Serves 6

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Submitted 6/13/05.
Source: Easy Game Cookery
Submitted By: Linda Wilson
Wild Boar Roast