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Spit-roasted wild boar with herbs
Traditional wild boar roasting over open fire

Spit-Roasted Wild Boar

Author: Flavelo
Recipes Main Courses
Spit-roasting is ancient and primal. Wild boar is denser and leaner than pork, with an intense forest flavor. Rotating over fire lets the fat baste the meat while smoke builds a crust. It's not a quick meal; it's an all-day event.
🕒 Prep Time 12 hrs
🍳 Cook Time 5 hrs
⌛ Total Time 17 hrs
🍽️ Servings 10 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Rotisserie Spit: Must support the weight.
  • Butcher's Twine/Wire: To secure the meat.
  • Meat Thermometer: Essential.

Instructions

1 ✓

Trim silver skin but leave some fat. Dry meat.

Tip: Silver skin tightens during cooking.
2 ✓

Mix marinade: garlic, herbs, oil, lemon, salt, pepper. Rub onto meat, wrap, and chill 12 hours.

Tip: Acid and salt prepare proteins to hold moisture.
3 ✓

Secure meat on spit. Truss with wire so it's compact.

Tip: Balance is key for the motor.
4 ✓

Roast over coals (indirectly) with a drip pan underneath.

Tip: Direct heat causes flare-ups from dripping fat.
5 ✓

Roast 4-5 hours. Baste with wine/marinade mix every 20 mins.

Tip: Evaporation cools the surface, preventing burning.
6 ✓

Pull at 160-165°F. Rest 20 mins.

Tip: Big roasts need long rests.

Recipe FAQ

Should I marinate it?
Yes! Acidity softens fibers and spices tame the gaminess.
What wood?
Hardwood (Oak, Beech). Pine adds a resinous taste—avoid it.

Ingredients

  • 10-11 lbs Wild Boar (Leg or Loin roast)
  • 10 cloves Garlic
  • 1 bunch Fresh Rosemary
  • 1/2 oz Fresh Thyme
  • 2/3 cup Olive Oil
  • 1/4 cup Lemon Juice
  • 2 tbsp Coarse Salt
  • 1 tbsp Cracked Black Pepper
  • 5 leaves Bay Leaves
  • 1 1/4 cups Dry White Wine (for basting)