Slow Roasted Boar Leg Recipe

Prep Time Cook Time Serves
15m 10h 6 to 8 servings

Wild boar is a meat that is hunted in my part of southwest France and something you can find on menus at local restaurants. I didn’t actually believe there were wild boar in the area until I saw one run across the road in front of my car last year. The fierce looking and very large black animal was hard to miss! This boar leg recipe comes from my brother-in-law Chris and is definitely worth a try if you have the boar and the time.

Recipe courtesy of Chris Bournakas and Bob Elliott

Special equipment: gas grill, large roasting pan (preferably a disposable aluminum pan), meat thermometer


For the rub:
  • 1/4 cup light brown sugar
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1 teaspoon ground cumin
For the meat:
  • 1 (5-pound) leg of boar
  • 2-3 tablespoons olive oil, or enough to coat the meat
  • 1 yellow onion, peeled and quartered
  • 5 cloves garlic, peeled


In a small bowl, mix together the rub ingredients. Using your hands, coat the meat in the olive oil and then smear the rub all over. Transfer the meat to a plate, cover with plastic wrap, and chill in the fridge for at least 1 hour, or up to 4 hours.

Light the outer burners on a gas grill, leaving the middle burner unlit, and preheat to 225°F. Remove the meat from the fridge 30 minutes before you are ready to cook it to allow it to come to room temperature.

Fill a roasting pan (preferably a disposable aluminum pan) two-thirds full with water and add the onion and garlic cloves. Place the pan under the grill rack over the unlit burners. Place the meat on the grill rack above the pan (you want to make sure the drippings from the meat will be caught by the pan). Close the lid of the grill and cook, checking the pan occasionally and adding more water if necessary, until the meat reaches an internal temperature of 180°F (approximately 7 1/2 to 10 hours total, or 1 1/2 to 2 hours per pound).This sounds like a high internal temperature, but it is important to reach this temperature in order to allow the connective tissue to start to break down for fork tender meat. Remove the meat from the grill, cover with foil and let rest for 10 minutes.

Slice the meat off the bone and serve immediately.


If you have a smoker or smoking function on your BBQ, that would work really well with this cut of meat. Hickory, oak or walnut chips add great flavor. Smoke the meat until the internal temperature reaches 180°F.

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