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Roasted Wild Boar Leg With Mustard Caper Sauce

The wild boar leg can be cooked in the oven or in a pit using indirect heat. Be aware that wild pigs may be carriers of the trichina parasite, which means that the meat must be cooked to a safe temperature before eating. Trichinosis is killed when the meat reaches a temperature of 137°F. Cooking tests have confirmed that cooking pork to a temperature of 160° to 170° F results in not only a safe meat but a more pleasing texture as well. Insert a meat thermometer into the thickest park of the leg and remove from the heat when the temperature reaches 160° F. Wild boar is a really lean meat, so it needs a sauce to add moisture.

Mustard Caper Sauce
6 Tbs butter
½ cup dry white wine
2 Tbs Dijon mustard
½ tsp Worcestershire sauce
3 Tbs capers, well drained

Melt the butter over low heat. Mix in wine, mustard, Worcestershire sauce, and capers. Stir to blend. Spoon sauce over sliced meat

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