What are common mistakes when making Sanglier Rôti au Four — Roasted Wild Boar Leg?

1. Under-marinating — gaminess cannot otherwise be corrected. 2. Roasting above 180°C — boar dries and toughens. 3. Not straining marinade before using as baste — herb matter burns. 4. Carving without resting.

What ingredients should I use for Sanglier Rôti au Four — Roasted Wild Boar Leg?

Sus scrofa (wild Corsican boar, leg joint); Juniperus communis berries; Thymus serpyllum; Patrimonio or Niellucciu-based red wine; Porcu Nustrale lard

‹ Perdrix Rôtie aux Maquis — Roasted Partridge with Maquis Herbs Stufatu di Cinghiale — Wild Boar Slow Braise ›

— Corsican

Sanglier Rôti au Four — Roasted Wild Boar Leg

Corsican Wild Game Preparation

Sanglier Rôti au Four — Roasted Wild Boar Leg

One of 2 entries · Corsican Culinary Tradition — Wild Game and Hunting Preparations

I · Origin

Corsica, France — hunting tradition across island interior; Sus scrofa population dense in Corsican maquis

II · Description

Whole leg of Sus scrofa (wild boar) marinated 24 hours in Corsican red wine, Allium sativum, Juniperus communis berries, Rosmarinus officinalis, Thymus, sea-mineral-salt, and Olea europaea. Drained, patted dry, rubbed with rendered Porcu Nustrale lard, and roasted at 170°C for 2.5–3 hours per kg, basting every 30 minutes with strained marinade. The marinade is reduced and used as a jus. Juniperus communis berries are the flavour signature — they cut through gaminess with a resinous note connecting meat to the maquis.

III · The Thread

Sardinian
Provençal

IV · Flavour Context

Gamey depth of wild boar, Juniperus communis resinous note, maquis herbs, wine jus. Mirto di Corsica finish ties the plate to the island landscape.

I Charcuterie Corse — Prisuttu, Lonzu, Figatellu II Maquis Herbs & Wild — Nepita, Immortelle, Myrtle III Seafood & Bottarga — Poutargue, Aziminu IV Soups & Stews — Minestra, Stufatu, Aziminu V Chestnut Canon — Farine de Châtaigne & Pulenda VI Fromages Corses — Brocciu AOP & Aged Island Cheeses VII Pastries & Sweets — Canistrelli, Fiadone, Falculella VIII Wild Game & Boar — Sanglier, Tianu, Civet IX Wines & Fortified — Patrimonio, Ajaccio, Cap Corse X Ceremonial & Festival — Easter, All Saints, Christmas

VI · Sensory Tests

visual: Dark lacquered crust, dark mahogany jus