24 hour slow roast wild boar and flatbreads

Every Sunday I head to the market across the road to pick up my meat and veg for the week.  I never know exactly what meat my man is going to have that day, it all depends what has been shot, slaughtered or finished hanging that week. All his meat is free range and fantastic.  Guinea fowl, roosters, rabbits, muntjac and wild boar are often available, his wild boar bacon is really good and his mutton is always hung for 3 weeks so it’s tender enough to cook pink.  Last November we were chatting away about his Southdown mutton that he had coming up when his mother mentioned that he should show me what he had in the chiller.  “Its a bit hairy”, he said as we went out back, “people are funny about the hair so I can’t sell it like this and I haven’t had time to prep it.”  I still wasn’t sure what I was about to be shown as he opened up the chiller box and for a split second as he opened the lid I thought he was trying to sell me half a dead dog!  Luckily it was a 2 year old wild boar.  Having told me a bit about her, yes her (not so important for the front end but apparently the males tend to wee all over their stomachs which over their 2 year life time affects the belly meat) I was instantly sold on the hunk of meat, handed over my tenner and went off in search of a heat gun to de-hair her.

The wild boar as I bought her and after I had removed the tough hair

Once I got home I immediately set about prepping the wild boar removing the tough bristly hair with a heat gun and a stiff brush.  It took a good half hour to do in the garden and it smelt really good! I was really happy with my huge hunk of meat and popped the above photos on my Facebook page.

*skip to next paragraph to avoid a bit of a brief rant

There were a great deal of people who instantly wanted an invite for dinner but I was really surprised that a couple of people found it really offensive, so much to the point that they complained to Facebook and had the pictures removed.  I still don’t know who this was and I really hope they have not only “unfriended” themselves but that they also spend every spare minute of their time covering butcher’s windows with paint and covering up all the supermarket meat shelves with white sheets if the sight off meat offends them so greatly. But they probably eat meat and just don’t like to associate the meat they stuff in their faces with animals. Yes I know, I’m ranting. Rant over.

Anyway, once fully prepped it went into the freezer ready to make a grand future appearance.

24 hour roast wild boar

Once the boar was thoroughly defrosted I made a marinade:

Good couple of pinches of smoked tea to get that deep smoky flavour

2 heaped dessert spoons Spice Ways Heavenly Herbs (wonderful blend of of herbs and spices including coriander and rose petals that I discovered whilst in Bath)

glug of oil to mix.

The marinade ingredients were all mixed and rubbed into the flesh and skin of the boar.  Wild boar skin is very tough and is not eaten but I wanted all the flavours of the smoky tea, herbs and spices to infuse the meat and then the juices reduced at the end for an intense sauce.  The meat was put into a large roasting tin, covered in tin foil and placed in an oven set to 130C for 20hours.  During this time the meat was gently turned and basted a few times.  For the last 4 hours the foil was removed and a huge amount of juices and marinade poured off into a jug.  The skin was now able to crisp up a bit like a protective coat.  Once the juices had separated the very top layer of fat was removed and the remaining liquid reduced gently in a pan until it reached a thick sauce consistency and it packed a real punch in the flavour department. This was the most amazing sauce!

The skin is simply peeled back to reveal the most incredibly moist meat that just melts in your mouth.  Easiest way to serve is simply to stick 2 forks on the table and let everyone dig in.  I made flatbreads and smoky turtle beans to go with it and served it with homemade cucumber, onion and mustard pickle, coleslaw and some very hot pickled red chillies.


This recipe was just made up on the spot and worked really well.  The sourdough starter is used a a seasoning as I love the flavour.

500g white flour

2 tsp baking powder

1 tsp Halen Môn salt flakes

2 dessert spoons sourdough starter

2 dessert spoons oil

About a mug of warm water

2 good pinches each of black onion seeds, white sesame seeds and fennel seeds

Just combine all into a dough and knead for about 5-10mins until nice and smooth and elastic. Leave for 5 mins whilst you heat a flat bottomed large griddle or frying pan until really hot.  Divide your dough into about 8 pieces then using a rolling pin (or I just use my hands to stretch and shape)  roll each one out flat until nice and thin whilst making sure it will fit happily into your pan.  One by one cook the breads, they will bubble up and colour very quickly, so keep an eye on them and turn only once.

Smoky Turtle Beans

This is a great recipe and always proves to be a winner.

1 pack dried turtle beans that have been soaked overnight and rinsed.

2 large onions thinly sliced

1 tin tomatoes

1 dessert spoon New Orleans Spice Blend from Laissez-Fare (hunt this out its really fantastic!)

2 tsp brown sugar

few grinds black pepper

1cup vegetable stock (or more to cover the beans if required)

2 tsp smoked tea.

glug of oil

Very gently fry the onion in a glug of oil until it starts to caramelise then add the New Orleans Spice Blend and brown sugar and stir gently for a few minutes.  Then tip the onion mix into a slow cooker and deglaze the pan with the chicken stock and pour this into the slow cooker too.  Add your turtle beans, tinned tomatoes, black pepper and smoked tea, make sure the beans are all covered by liquid, top up with more stock if needed and then cook on high for about 6 hours or until the beans are soft.  I usually thicken the mix slightly by removing the slow cooker lid and letting it cook uncovered for the last 30mins. Taste and add salt and pepper if required.

This is the basic veggie recipe, I also do a meaty one by adding sliced chorizo and using chicken stock and sometimes add carrot, celery, cocoa, cumin and paprika depending on my mood.  It’s really versatile and like everything I make it’s pretty hard to screw it up.

To serve I just placed the boar on a large serving platter, pulled back the skin and let people dig in and add whatever dips and condiments they wanted in order to make the most amazing wild boar kebabs ever!

Pulled boar kebabs, amazing!


9 thoughts on “24 hour slow roast wild boar and flatbreads

  1. Glenn says:

    A real rustic and no nonsense person who knows how to get things done and a person who knows the more involvement you have had with the meat the more you understand, respect and cook to make and get the utmost from it. A delicious, honest set of recipes wth a story between. I would love to get stuck in. A very hands on meal.

  2. HazyP says:

    Thank you, thats very kind. Many people seem to be very uneasy about meat during its process from living animal to food on the plate and lose the connection entirely. When I worked in the Butchery I was asked at least once a week, “but you’re a girl, don’t you get squeamish?” It used to drive me mad!

  3. countrywoodsmoke says:

    This looks just perfect, I’ve done a very similar meal but used mutton shoulder, and served with flatbreads and slaw. What a bargain for a tenner your wild boar was.

  4. HazyP says:

    Hi Marcus, I love mutton too, yet another hugely underrated meat! I currently have a shoulder of Muntjac in the slow cooker, its been 24hrs now so just perfect for making pies later. It was only £5 as the deer had been shot through the shoulder so the guy couldn’t sell it. I figured it would be perfect for a few pies so snapped it up. Perfectly good piece of meat just with a small hole in it!

  5. dedy oktavianus pardede says:

    it’s looks so nasty,
    but i’m pretty sure that is really2 taste good…
    the skin-on roasting is the best way to preserve the moisture, but i prefer tostir fried the roasted wild hog with chinese style szechuan spicy sauce or blackpepper sauce

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