The wild boar leg can be cooked in the oven or in a BBQ 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 150° 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 150° F. Wild boar is a really lean meat, so it benefits from a sauce to add moisture.
Season the wild boar leg with salt and black pepper. Use a bit more salt than normal because this is a thick piece of meat. If time and planning allows, it is best to season the meat 1-2 days ahead of time, wrap or cover the meat with plastic wrap and allow to dry cure in your refrigerator until ready to cook.
Preheat oven to 275° F. Place seasoned wild boar leg on a foil lined rimmed baking sheet. Cook until the internal temperature of the leg is 150° F at its thickest part, about 4 hours. It is impossible to cook a cut of this size by time guidelines so using a temperature probe or thermometer is a must.
While the wild boar leg cooks make the mustard sauce. Melt the butter over low heat. Mix in wine, mustard, Worcestershire sauce, and capers. Stir to blend. Keep warm until ready to use.
When the leg reaches the desired internal temperature remove it from the oven and increase the oven temperature to 500° F. Return the leg to the hot oven and roast until the surface is nicely browned, about 10-15 minutes total. Rotate the leg to brown all surfaces evenly. Pull the leg from the oven, allow to rest for at least 15 minutes then slice pieces about 1/2" thick. Serve with the mustard sauce spooned over the top.
Recipe Note
Estimate about 3/4 pound of total leg weight per person.
