Wild boar legs can be slow roasted whole in a 250 degree oven (if desired you can sear or briefly roast the leg at a higher temperature first in order to achieve a brown crust). They can also be braised or cut into cubes of stew meat. For additional flavor and moisture, leg meat can be marinated or brined prior to cooking. Roasted wild boar can also be “barded” (wrapped in bacon) to help keep it moist while cooking.
If roasting wild boar leg muscles whole, they should be rested for at least 20 minutes (covered) once cooked, so that the juices have time to redistribute and don’t run out of the meat as soon as it is cut. Because the meat will continue to cook while it is resting, take roasts out of the oven a few degrees short of your target internal temperature.
How to Brine Meat
How to Braise Meats
Braising Liquid Recipes
Finally, wild boar legs can be smoked low and slow, then pulled by hand or with a pair of forks to create “pulled wild boar.”
The nuanced taste of wild boar meat pairs well with rich, fruity flavors like red wine, prunes, brandy, and apples. Herbs and spices frequently used with wild boar include rosemary, cloves, thyme, and juniper berries.
Recommended Cooking Temps:
The USDA recommends that all wild-caught game meat be cooked to an internal temperature of 165 degrees.