Wild Boar and Relaxation in La Campagne

wheat field in stormy weatherAs our plane to France was circling over Charles de Gaulle airport, I glimpsed fields of golden wheat and got that rush of being home feeling. Even though I grew up in Paris, it’s the French countryside where I spent weekends as a child that really resonates with me. There’s something about the colors, the long roads lined with wise trees, and the fields with red wildflowers that speaks to me. So it wasn’t until we left Paris and headed to my mother’s house in the Loire Valley that I finally fully relaxed.

golf cart in field
My mother uses golf carts to get around and the kids love them.

My mother lives with her husband in a medieval farmhouse on a large stretch of land. My children just cannot wrap their heads around the fact that this is not the house I grew up in and that my mother did not move there until after I was married. They listen to a few minutes of explanations and shake their heads, uncaring. They just love the place, love the freedom to explore the woods, searching for worms, ghosts, and treasures. They suspend all picky palates once they walk into my mother’s kitchen and happily eat duck, wild boar, saucisson, and anything else my mother prepares.

lake in france
While the big kids fish, Juju and Aunt Titi go exploring.

We spent close to a week in the country, fishing and going for long walks in the woods, hoping to spot the ugly wild boars my mother and her husband hunt in the fall. Luckily, we didn’t cross the path of any of these tusked monsters, but did enjoy eating the leg of one my mother happened to have stocked in the freezer, ready to butcher.

You don’t need to have a wild boar haunch handy to enjoy my mother’s wild boar recipe. This sauce would be great on venison, pork, or even a buffalo roast.

holding wild boar after skinning
My mother and her husband having just skinned the wild boar.

Recipe: Wild Boar with Honey and Cranberries

Summary: This recipe for wild boar would also be great with venison, pork, or a buffalo roast.


  • Haunch of Wild Boar
  • 1/2 cup of Honey
  • 1/4 cup of olive oil
  • 1 bunch of fresh thyme
  • 12 branches of fresh rosemary
  • 2 onions, minced
  • 1 liter of red wine
  • 1/2 cup of cranberry sauce (or confiture d’airelles)
  • 1/2 cup of honey (incremental to the one listed above)
  • 1 tablespoon of demi-glace veal stock


  1. To make the boar: Preheat oven to 300 degrees Fahrenheit. (150 degrees centigrade)
  2. Sprinkle a little olive oil in a saucepan. Brown the boar on all sides.
  3. Mix the honey, olive oil, thyme and rosemary together to make a pommade in a bowl.
  4. Rub the boar on all sides with a the oil and honey mixture.
  5. Place the browned boar in a sturdy aluminum pan with about 1/2 inch of water on the bottom.
  6. Cook in oven for about 3 hours, applying more honey mixture every 15 minutes.
  7. For the sauce:
  8. Mince the onions and saute over low heat in sauce pan until translucent.
  9. Add red wine, cranberry sauce, honey, veal stock, and salt and pepper to taste.
  10. Simmer over low heat for at least 30 minutes, until thick and reduced.
  11. Slice the boar and serve the sauce alongside in a gravy boat.

Preparation time: 15 minute(s)

Cooking time: 3 hour(s)

Number of servings (yield): 12

My rating 5 stars:  ????? 1 review(s)

Microformatting by hRecipe.


5 Responses to Wild Boar and Relaxation in La Campagne

    • I am so grateful that my kids get to experience the same countryside that I grew up with. I love our home in Chicago, but it is so nice when they get to roam free without worrying about traffic, kidnappers, or other city dangers!

  1. I’ve really enjoyed reading about your trip home to France, and I love the picture of your mom and her man. I wouldn’t want to skin my own boar, but I’d love to try the recipe. Might have to settle for a tame pig instead.

    • Jude,
      Thanks so much for your comment! I’m glad you enjoyed all the pics from France. I was very happy to hide behind my lens far away from that hairy beast. The meat was very tasty though once that hideous pelt was thrown away!

Leave a Reply to The Perfect Goat Cheese Medalion Salad | chefdruck.com Cancel reply