7 hour boar leg

7-Hour Leg of Marcassin Recipe

I particularly like this cooking which will make the meat candy, an incredible experience and until you have tasted it you will not be able to understand this passion which revolves around the seven o’clock leg, or leg with a spoon. I prepared it for a friend Patricia and I vacuumed it, so that it was easy to heat it up. The sauce was ready, you just need to degrease it well and collect the marrow to bind the sauce, you just need to whip it up in butter just before serving and of course add a piece of very dark chocolate to finish the sauce. Good .. at the time when I type this recipe, I have no feedback yet, but I tasted the sauce and already it was a great moment, so no problem for this beautiful recipe of leg of boar seven o’clock. This recipe takes all its value with wild boar, a tasty meat without fat, it will gently confine in the oven, protected in the cast iron casserole dish. Check that your cast iron casserole dish is airtight during cooking.

Seven-hour leg of wild boar recipe for 10 people:


  • 1 leg of boar weighing 2,500 kg
  • 2 bottles of Lirac
  • 2 large carrots
  • 1 large onion
  • 1 turnip
  • 160 g of sundried tomatoes
  • 1 tablespoon of veal stock
  • 2 marrow bones
  • 1 pig’s trotters
  • 1 bard
  • 1 tablespoon of coarse salt
  • ¼ nutmeg
  • 10 gr of very cold butter
  • 1 piece of very dark chocolate


  1. Trim the leg.
  2. Rub the leg with the coarse salt.
  3. Peel the carrots, turnip and onion.
  4. Tie it up with food twine, this will help you get it out.
  5. Heat the casserole dish with 2 tablespoons of tomato oil
  6. Brown the leg in the casserole dish.
  7. Add the veal stock and grill it a little.
  8. Mark the marrow bones in the hot fat.
  9. Cut the onion in 4 and place it in the casserole dish with the carrots and turnip.
  10. Grate the nutmeg.
  11. Place the pig’s trotters in the casserole dish.
  12. Add the sundried tomatoes.
  13. Pour in the 2 bottles of red wine.
  14. Cover with the bard to protect the meat a little during cooking.
  15. Bake at 150 ° for 7 hours, monitoring cooking once or twice.
  16. 3 hours of cooking everything is going well look at the photo.
  17. After 7 hours, remove the pig’s trotters, finally, what is left of it.
  18. Remove the remains of the bard.
  19. Take the leg of lamb with both hands, be careful, it is very fragile and place it on a dish.
  20. Put it in the vacuum machine, if you have one, it will be easier to reheat.
  21. Remove the marrow bones, taking care to recover the marrow.
  22. Remove as many vegetables as possible from the sauce so that it is smooth and easy to degrease.
  23. Place the casserole dish in the very cold refrigerator overnight.
  24. Completely degrease the sauce from the leg the next day.
  25. Bring the sauce back to temperature with the turnip and two to three tomato petals and the marrow.
  26. Mix everything in a blender.
  27. Filter with a Chinese.
  28. Heat the leg for 15 minutes in simmering water at 80 °.
  29. Heat the sauce.
  30. Stir in the very cold butter, cubed by cubed.
  31. Place the leg on a serving dish, carefully remove the string and cut with a large spoon.

Nothing more exceptional than a seven-hour leg, here, in addition it was a young boar, too bad I could not taste it indeed I cooked it for a friend.

Preparation time: 60 minutes
Cooking time: 7 hour (s)
Number of people: 10
4 star rating: 1 review


What wine to drink with: Gigot de Marcassin de sept heures

My favorite wine for this recipe: Lirac Grenache noir grape, Syrah, Mourvèdre
Temperature between 15 ° and 16 °

Trim the legGrill the legSear the leg all overReady to cook seven hoursCooked


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