Lionheart Wines
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Smoked Saddle of Wild Boar with Currant Sauce

Serves 6


1 Recipe Basic Wet Brine for Game Meats (see below)
1 Saddle of wild boar or pork (6-8 pounds)


A couple of days in advance of cooking, prepare brine and place boar in it.


Basic Wet Brine for Game Meats

  • 2 cup Cider vinegar
  • 4 cup Water
  • 1 cup Kosher salt
  • 1 Tbs Black peppercorns
  • 1 tsp Juniper berries, crushed
  • ½ cup Firmly packed dark brown sugar
  • 1 Bay leaf
  • 4 Whole cloves
  • 2 tsp Grated orange zest
  • 2 Tbs Chopped fresh parsley
  • 1 med yellow Onion, chopped
  • 1 Shallot, chopped
  • 1 Clove garlic, halved
  • 1 med Carrot, peeled and sliced
  • 1 med Celery stalk, sliced
  • 1 Cup Dry red wine



Combine all ingredients, except wine, in a large, nonreactive saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Strain into a large container, making sure to press all liquid free from solids; add red wine. Brine venison, boar, buffalo, or other large game meats for 3 to 4 days in refrigerator, or as directed in recipe, turning meat often. Make sure meat is fully submerged in brine. Remove meat from brine and allow to sit for about 45 minutes before smoking.


  • ½ cup Dried currants
  • ½ cup Crème de cassis
  • ½ cup Red wine
  • ¼ cup Black currant jam
  • 2 cup Veal, Beef, or Basic Game Meat Stock
  • 3 Shallots, chopped
  • 2 tsp Fresh lemon juice
  • ½ tsp Dijon-style mustard
  • 2 Tbs Unsalted butter
  • Salt and freshly ground black pepper to taste


  • Prepare grill for smoking. Using indirect-heat method smoke boar on grill with hickory, pecan, and applewood chips that have been soaked for about 30 minutes in water and drained.
  • Keep cover on grill and smoke until meat is cooked, 1½ to 2 hours. Replenish coals and chips as necessary.
  • To make sauce, in a small saucepan, soak currants in crème de cassis and wine for 45 minutes.
  • Add all remaining ingredients, except butter, salt, and pepper, and reduce over medium heat to a light sauce consistency. Swirl in butter.
  • Season with salt and pepper. Keep warm.
  • Remove boar from grill and let rest for a few minutes. Carve boar and serve with sauce.

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