Wild boar and juniper

Juniper berries complement the rich gamey flavours of Gary Rhodes dish
By Gary Rhodes
Wild boar and juniper
  • Rating:
  • Serves: 6
  • Cook Time: 4 hours 30 minutes
  • Prep Time: 15 minutes plus 24 hours soaking
  • Effort: easy


  • 1 kg leg meat of wild boar, cut into large chunks and soaked in 375ml red wine for 24 hours
  • 2 tbsp juniper berries
  • 5 cloves
  • 2.5 cm cinnamon sticks
  • 1 sprigs thyme
  • 1 sprigs rosemary
  • 1 sprigs sage
  • 2 bay leaves
  • 2 cloves garlic, finely chopped
  • 3 tbsp olive oil
  • 375 ml white wine
  • 2-3 sticks celery, finely chopped
  • 1 large carrot, finely chopped
  • 6-8 cherry tomatoes, quartered
  • black pepper


1. Drain the meat, discarding the marinating liquer, and pat dry with some kitchen towel.

2. Use a pestle and mortar to crush the juniper berries, cloves, and cinnamon until you have a fine powder. Use all of this mixture to coat the meat.

3. Finely chop together the thyme, rosemary, sage and one of the bay leaves, add the chopped garlic, and then use this mixture to coat the meat a second time.

4. Heat a little olive oil in a frying pan and brown the meat over a medium to high heat.

5. Once the meat has browned on all sides, cover with 250ml of the white wine, add the carrots, celery, tomatoes, a twist of black pepper, and bring to a very gentle simmer.

6. Cover and allow to cook for 4 hours, topping up with the remaining wine throughout the cooking, and additional water if the sauce starts to stick.

7. After 4 hours the meat should be very tender. Remove the pieces of meat from the pan and serve with the sauce drizzled over the top.

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