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Arrosto di Coscia di Cinghiale con Salvia, Prugne e Confettura (Roasted Leg of Wild Boar with Sage, Prunes and Red Jam)

Serves 6

• 1.5kg leg of wild boar
• Salt and pepper to taste
• 6oz large moist prunes
• 1/2 cup seeded raisins
• 1/2 teaspoon ground mixed spice
• 1 tablespoon chopped sage
• 1 1/4 (or a decent splash) of dry white wine (I have also used Red wine and is just as good)
• 2 heaped tablespoons of redcurrant or strawberry jam
• 2/3 cup of double cream
• Fresh parsley

Cut the leg so that it forms as flat a surface as possible as you are going to stuff it. Season with salt and pepper. Soak the prunes and raisins in boiling water for 30 minutes until plump. (Make sure prunes don't have seeds). Mix the spice and sage with the prunes and raisins and spread over the meat leaving a 2.5cm border. Roll up and secure with string. Place in roasting pan and pour over half the wine. Cook in a preheated moderately hot oven, 190oC (375oF) for 1.5 hours or until tender.

Transfer to a warmed serving dish. Add the remaining wine to the roasting pan, place over a low heat and bring to the boil. Simmer for 3 to 4 minutes until reduced to 2/3 cup. Add the parsley, jam and cream, check seasoning and simmer until thickened.

Slice the meat, pour the sauce over and serve with vegetables.

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