Wild boar foreleg with bone
The foreleg of a wild boar is one of the firmer but juicier parts of the boar meat, located in the front leg. Due to the active movement, this part is rich in muscle and connective tissue, so the meat is tougher than the hind leg, but when cooked properly it becomes tender and juicy. The bone adds extra flavor and helps retain moisture during cooking.
— HOW TO MAKE
Wild boar foreleg is best cooked slowly and at a low temperature (80–95 °C) to soften the connective tissue and turn the collagen into gelatin, making the meat tender and juicy. It is recommended to age or marinate before frying or braising, especially with acidic ingredients that help soften the fibers. Due to the low fat content, it is important to maintain moisture during cooking - braising with broth, wine or water. The bright flavor of wild boar goes well with stronger spices and more acidic ingredients that provide balance. After cooking, the ham must be left to “rest” so that the juices are evenly distributed and the meat remains soft and aromatic.
— BEST
Wild boar steak with juniper berry sauce
A dish with an expressive flavor, where the intensity of wild boar is balanced by the spice of juniper berries. Rich but easy to prepare - perfect for a cozy evening at home or when entertaining guests.
