A majestic piece of wild game that pays tribute to patience and smoke. The balance between brown sugar sweetness and the forest-like character of juniper creates an irresistible mahogany crust, protecting a tender and deeply aromatic interior. It is the essence of country cooking elevated to a flavor ritual.
Turn what you find into an experience you can actually bring to your kitchen.
The wild boar leg needs serious trimming before smoke. Remove tough tendons, excess membrane, and any rancid fat if present; keep a thin layer of clean fat to protect the meat.
Crush the juniper berries with the pepper. Mix with the salt, brown sugar, garlic, rosemary, thyme, vinegar, olive oil, and mustard into an aromatic paste.
Rub the paste all over the leg, working into the natural seams of the meat. Refrigerate for 8 hours, uncovered if possible, so the surface dries and takes smoke better.
Take the leg out of the fridge 45 minutes before cooking. Light the charcoal and set the grill for indirect heat, using the alder wood for smoke and a tray of water under the cooking zone.
Set the wild boar leg away from direct heat and keep the grill between 120 and 135 °C. Smoke for 3 hours, turning once, until the crust looks mahogany and dry.
Wrap the leg in foil and keep cooking for 1 hour 45 minutes, until the center reaches at least 74 °C. With wild game, safe doneness is not negotiable: thermometer or culinary roulette.
Open the foil and return the leg to indirect heat for 20 minutes to dry the crust. It should look dark, glossy, and firm, without burning.
Rest the wild boar leg, covered, for 30 minutes before carving. Serve in thick slices, with a mahogany crust, juniper aroma, and settled juices.
