Slow Cooker Wild Boar Mini Roast

The other day, I asked my sous chef what he wanted for dinner. Seeing as though his little league team is the Tigers and he had a game that night, he said, “Something Tigers eat!” I asked for a little clarification, and after hearing some of his original ideas for protein (not even remotely sold in supermarkets here), I was a bit stumped. My wife helped out with a quick internet search of tigers’ diets, and wild pig was on their menu. So, a wild boar mini-roast seemed to fit the bill!

We cooked ours in the slow cooker with Celery Root, baby carrots, onions, and cubed Yukon Gold potatoes. Then, towards the end of our cook time, we sauteed some white button mushrooms and sugar snap peas to add in as a finishing touch. In the end, it gave us a balanced, cohesive, and delicious meal with relatively low effort!

Time: 5-5.5 Hours


  • Wild Boar Mini Roast
  • Garlic Powder
  • Ground Sage
  • Black Pepper
  • Vegetable Stock
  • Worcestershire Sauce
  • Vegetables of Choice. We used:
    • In the slow cooker:
      • Celery Root
      • Yukon Gold Potatoes
      • Onions
      • Carrots
    • Sauteed separately and added later:
      • Sugar Snap Peas
      • Mushrooms


  • Pat your mini-roast dry (we left the twine on for cooking), and place it in your slow cooker.
  • Prep your veggies and place them around your boar:
    • Rinse and cube your potatoes into roughly 1″ cubes.
    • Peel and cube your celery root into cubes the same size as your potatoes.
    • Slice your onion into thick pieces.
    • Do nothing to your baby carrots…they are perfect just the way they are.
  • Pour in vegetable stock so it covers about an inch of the bottom of your pot.
  • Sprinkle some garlic powder, ground sage, and fresh black pepper atop everything.
  • Spritz (heavy spritz if you’re like me) some Worcestershire Sauce on your meat.
  • Set the slow cooker to low, and cook for about 4.5-5 hours.
  • Remove your meat from the slow cooker, and let sit for a few minutes.
  • As your meat sits, scoop your veggies into bowls.
  • Use kitchen shears or a knife to remove the twine, and slice your meat!
  • Plate, add more Worcestershire, Devour, and Enjoy!


  1. That is an attractive piece of meat! I wish I could find wild boar fresh out of season, meaning in the fall and before Christmas. That said, I love it when I have it. Here standard pairings include red cabbage and different Knödel or Spätzle. But of course anything goes – and I love the snap peas 🙂

    1. Ooh! I love the red cabbage idea and can see how it would be a perfect pairing! Thank you for the idea!

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