We have some Forest of Dean Wild Boar available this week, and as there seems to be an abundance of apples, then this recipe should go down a treat.  Loin is best, but this would also work with a leg joint, although cooking times will vary.

Serves 4-6

  • 1kg boned or french trimmed wild boar loin (ask our butcher, Lee to keep the trimmings)
  • 250g leeks, sliced
  • 50g butter
  • 1 tsp ground nutmeg
  • 1 tsp ground cumin
  • 2 tbsp thyme, leaves only
  • 4 garlic cloves, chopped
  • 4 large apples

Preheat the oven to 230C/450F/Gas 8.

Melt the butter in a pan and cook the leeks for five minutes, until soft but not coloured. Set aside to cool.

Chop the loin trimmings finely and mix with the nutmeg, cumin, thyme, garlic and cooked leeks. Season well and set aside

Lay the boar flat, skin side down, and season well. Tip the stuffing in a line down the middle, and fold the loin to make a roll. Tie with string, and season the top.

Put the meat in a roasting tin and roast for 15 minutes before reducing the temperature to 180C/350F/Gas 4 and cooking for a further 25-30 minutes until the internal temperature reaches 60C/140F  If you don’t have a thermometer, then use a skewer and insert into the thickest part of the joint, leave for 10 seconds and pull it out. Touch the tip of the skewer briefly to your lip. If it is hot, then the meat is done).

Set the meat aside under tin foil to rest for 15 minutes before carving.

While the meat is resting, turn the oven down to 150C/300F/Gas 2 and put the apples in on a tray. Bake until soft and serve with the meat.