Dive into the world of gourmet game cooking with these 19 wild boar recipes! Perfect for adventurous home chefs seeking bold, rustic flavors that elevate everyday meals into extraordinary culinary experiences. From tender roasts to savory stews, each dish promises to transport your taste buds on a delicious journey. Get ready to impress your family and friends—let’s explore these delectable creations together!
Slow-Cooked Wild Boar Ragu
There’s something deeply comforting about letting a pot simmer for hours, the rich aromas weaving through the house like a quiet promise. This slow-cooked wild boar ragu transforms humble ingredients into something profoundly tender and complex, perfect for a reflective autumn evening.
Ingredients
For the base:
– 2 tablespoons olive oil
– 1 large yellow onion, finely diced
– 2 carrots, finely diced
– 2 celery stalks, finely diced
– 4 cloves garlic, minced
For the meat and seasoning:
– 2 pounds wild boar shoulder, cut into 1-inch cubes
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/2 cup dry red wine
– 1 (28-ounce) can crushed tomatoes
– 2 cups beef broth
– 2 sprigs fresh rosemary
– 2 bay leaves
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 large finely diced yellow onion, 2 finely diced carrots, and 2 finely diced celery stalks, then cook for 8 minutes, stirring occasionally, until softened.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Season 2 pounds wild boar shoulder cubes with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then add to the pot in a single layer.
5. Brown the meat for 4 minutes per side, developing a deep crust for richer flavor.
6. Pour in 1/2 cup dry red wine, scraping the bottom to release any browned bits for added depth.
7. Add 1 (28-ounce) can crushed tomatoes, 2 cups beef broth, 2 rosemary sprigs, and 2 bay leaves, then bring to a gentle simmer.
8. Reduce heat to low, cover, and cook for 3 hours, stirring every 45 minutes to prevent sticking.
9. Remove the lid and simmer uncovered for 30 minutes to thicken the sauce to a coating consistency.
10. Discard the rosemary sprigs and bay leaves before serving.
Hearty and deeply savory, the ragu falls apart with a fork, its richness balanced by the bright tomatoes. Serve it over pappardelle to catch every bit of sauce, or spoon it onto creamy polenta for a comforting twist.
Smoky Grilled Wild Boar Chops
Just as the first crisp notes of autumn begin to whisper through the trees, I find myself drawn to the rich, earthy flavors that speak of harvest and hearth. Smoky grilled wild boar chops, with their deep, gamey essence and subtle sweetness, feel like a perfect homage to this transitional season—a dish that bridges the warmth of summer grilling with the heartier comforts to come.
Ingredients
For the marinade:
– 4 wild boar chops, 1 inch thick
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp sea salt
For grilling:
– 1 tbsp olive oil
Instructions
1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp sea salt until fully combined.
2. Add 4 wild boar chops to the bowl, turning to coat each chop evenly in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to overnight to allow the flavors to penetrate the meat deeply.
4. Remove the chops from the refrigerator 30 minutes before grilling to bring them to room temperature for more even cooking.
5. Preheat an outdoor grill to medium-high heat, aiming for a surface temperature of 400°F.
6. Lightly brush the grill grates with 1 tbsp olive oil to prevent sticking.
7. Place the marinated chops on the grill and cook for 6 minutes on the first side without moving them to develop a good sear.
8. Flip the chops using tongs and grill for another 5-6 minutes on the second side.
9. Check for doneness by inserting an instant-read thermometer into the thickest part of a chop; it should read 145°F for medium-rare, which keeps the meat juicy and tender.
10. Transfer the grilled chops to a clean plate and let them rest for 5 minutes before serving to allow the juices to redistribute.
What emerges from the grill is a masterpiece of texture and flavor—each bite offers a crisp, smoky crust giving way to succulent, slightly gamey meat that pairs beautifully with roasted root vegetables or a simple apple slaw. The subtle sweetness from the marinade balances the wild boar’s richness, making it a dish that feels both rustic and refined, perfect for sharing under the fading autumn sky.
Herb-Crusted Wild Boar Tenderloin
Remembering the quiet rustle of autumn leaves outside my kitchen window, I find myself drawn to preparing something that feels both rustic and refined, a dish that honors the season’s shift with gentle hands and patient heat.
Ingredients
For the herb crust:
– 1/4 cup fresh rosemary leaves, finely chopped
– 1/4 cup fresh thyme leaves, finely chopped
– 2 tbsp olive oil
– 1/2 cup panko breadcrumbs
– 1 tsp sea salt
For the tenderloin:
– 1 (2 lb) wild boar tenderloin, trimmed
– 1 tbsp olive oil
– 1/2 tsp black pepper
For the pan sauce:
– 1/2 cup dry red wine
– 1 cup beef stock
– 2 tbsp unsalted butter
– 1 shallot, minced
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the wild boar tenderloin completely dry with paper towels to ensure a good sear.
3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Season the tenderloin evenly with 1/2 tsp black pepper and sear for 2 minutes per side until golden brown.
5. Transfer the seared tenderloin to a plate and let rest for 5 minutes.
6. Combine 1/4 cup rosemary, 1/4 cup thyme, 2 tbsp olive oil, 1/2 cup panko, and 1 tsp salt in a small bowl.
7. Press the herb mixture firmly onto all sides of the tenderloin to form an even crust.
8. Return the crusted tenderloin to the skillet and roast in the preheated oven for 18-20 minutes until the internal temperature reaches 145°F.
9. Remove the skillet from the oven and transfer the tenderloin to a cutting board to rest for 10 minutes.
10. While resting, place the skillet over medium heat and add 1 minced shallot, cooking for 1 minute until fragrant.
11. Pour in 1/2 cup red wine, scraping up any browned bits from the pan bottom.
12. Simmer the wine for 2 minutes until reduced by half.
13. Add 1 cup beef stock and simmer for 4 minutes until the sauce thickens slightly.
14. Remove from heat and whisk in 2 tbsp butter until smooth and glossy.
15. Slice the rested tenderloin into 1-inch thick medallions against the grain.
Kindly savor the way the crisp herb crust gives way to the tender, slightly gamey meat beneath, each bite carrying the warmth of rosemary and the earthiness of thyme. I love serving these medallions draped with the rich pan sauce over a bed of creamy polenta, where the sauce pools beautifully around the grains, making each spoonful a perfect balance of texture and depth.
Tangy Wild Boar Meatballs with Tomato Sauce
Nostalgia washes over me as I prepare this dish, a recipe passed down through generations that transforms wild boar into tender, flavorful meatballs simmered in a rich tomato sauce. The tangy aroma fills the kitchen, reminding me of autumn evenings spent gathered around the table.
Ingredients
For the meatballs:
– 1 pound ground wild boar
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tablespoons chopped fresh parsley
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
For the sauce:
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 ounces) crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon sugar
– 1/2 teaspoon salt
– 1/4 teaspoon red pepper flakes
– 1/4 cup fresh basil leaves, torn
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, combine 1 pound ground wild boar, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 tablespoons chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
4. Shape the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet.
5. Bake the meatballs in the preheated oven for 15 minutes, until lightly browned.
6. While the meatballs bake, heat 2 tablespoons olive oil in a large Dutch oven over medium heat.
7. Add 1 small finely chopped onion and cook for 5 minutes, until softened.
8. Add 2 cloves minced garlic and cook for 1 minute, until fragrant.
9. Stir in 1 tablespoon tomato paste and cook for 1 minute, to deepen its flavor.
10. Pour in 1 can crushed tomatoes, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes.
11. Bring the sauce to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
12. Add the baked meatballs to the sauce, along with any juices from the baking sheet.
13. Simmer gently for 20 minutes, partially covered, to allow the flavors to meld.
14. Stir in 1/4 cup torn fresh basil leaves just before serving.
Velvety tomato sauce clings to each tender meatball, creating a perfect balance of tangy and savory flavors. Serve them over creamy polenta or tucked into crusty bread for a satisfying meal that comforts both body and soul.
Wild Boar Stew with Root Vegetables
As the autumn chill settles in, I find myself craving the deep, earthy flavors that only slow cooking can provide, a quiet comfort that fills the kitchen with warmth and nostalgia. This wild boar stew, with its rich broth and tender root vegetables, feels like a gentle embrace on a crisp evening, a dish that invites reflection and simplicity. It’s a humble yet profound meal, perfect for savoring alone or sharing with loved ones as the days grow shorter.
Ingredients
– For the stew base: 2 lbs wild boar shoulder, cut into 1-inch cubes, 2 tbsp olive oil, 1 large yellow onion diced, 3 cloves garlic minced
– For the vegetables: 2 cups carrots peeled and chopped into 1-inch pieces, 2 cups parsnips peeled and chopped into 1-inch pieces, 1 cup celery chopped
– For the liquid and seasoning: 4 cups beef broth, 1 cup dry red wine, 2 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, salt and pepper to taste
Instructions
1. Pat the wild boar cubes dry with paper towels to ensure a good sear.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 350°F.
3. Add the wild boar cubes in a single layer, searing for 3-4 minutes per side until browned, then remove and set aside.
4. Tip: Do not overcrowd the pot to avoid steaming the meat instead of browning.
5. Reduce heat to medium, add the diced onion to the pot, and sauté for 5 minutes until softened.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
8. Pour in 1 cup dry red wine, scraping the bottom of the pot to deglaze and release any browned bits.
9. Add the seared wild boar back to the pot along with 4 cups beef broth, 1 tsp dried thyme, 1 bay leaf, salt, and pepper.
10. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours until the meat is tender.
11. Tip: Check occasionally and skim off any foam that rises to the top for a clearer broth.
12. Add the chopped carrots, parsnips, and celery to the pot.
13. Cover and continue cooking for another 45 minutes until the vegetables are fork-tender.
14. Tip: For a thicker stew, mash a few vegetables against the side of the pot before serving.
15. Remove the bay leaf and discard it.
16. Ladle the stew into bowls and let it rest for 5 minutes before serving.
Ladle this stew into deep bowls, and you’ll be greeted by a melt-in-your-mouth tenderness from the boar, complemented by the sweet, earthy notes of the root vegetables. The broth, rich and slightly tangy from the wine, clings to each spoonful, making it perfect for sopping up with a crusty bread or serving over creamy mashed potatoes for a heartier meal.
Spicy Wild Boar Chili
Kindly, as autumn’s crisp air settles in, I find myself drawn to the warmth of a simmering pot, where bold flavors meld into something deeply comforting—a chili that tells a story of wild, untamed earth and gentle heat. It’s a dish that invites reflection, much like the slow, steady rhythm of a quiet evening spent stirring and savoring.
Ingredients
– For the base: 1 lb ground wild boar, 1 large yellow onion (diced), 3 cloves garlic (minced), 2 tbsp olive oil
– For the spice blend: 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper
– For the liquid and beans: 1 (14.5 oz) can diced tomatoes, 1 (15 oz) can kidney beans (drained and rinsed), 2 cups beef broth, 1 tbsp tomato paste
– For finishing: 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp fresh cilantro (chopped)
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat (350°F) until it shimmers.
2. Add 1 diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb ground wild boar, breaking it apart with a spoon, and cook for 8 minutes until browned.
5. Sprinkle in 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper, stirring to coat the meat evenly for 1 minute.
6. Pour in 1 (14.5 oz) can diced tomatoes, 2 cups beef broth, and 1 tbsp tomato paste, bringing the mixture to a gentle boil.
7. Reduce heat to low (200°F), cover, and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
8. Add 1 (15 oz) can drained and rinsed kidney beans, 1/2 tsp salt, and 1/4 tsp black pepper, simmering uncovered for another 15 minutes until the chili thickens slightly.
9. Remove from heat and stir in 1 tbsp chopped fresh cilantro.
A rich, hearty chili emerges, with the wild boar lending a gamey depth that pairs beautifully with the smoky spices and tender beans. Serve it over a bed of cornbread or topped with a dollop of sour cream for a contrast that highlights its robust, earthy character.
Savory Wild Boar Sausages with Caramelized Onions
Nestled in the quiet of the afternoon, I find myself drawn to the earthy richness of wild boar, a meat that whispers of autumn forests and hearty meals. Caramelized onions, sweet and slow-cooked, promise to balance its robust flavor with a gentle sweetness. This recipe feels like a warm embrace on a crisp day, simple yet deeply satisfying.
Ingredients
For the sausages and onions:
– 1 pound wild boar sausage links
– 2 large yellow onions, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup water
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat (300°F) for 2 minutes until the oil shimmers.
2. Add 2 large thinly sliced yellow onions to the skillet, spreading them evenly.
3. Cook the onions for 20 minutes, stirring every 5 minutes with a wooden spoon to prevent burning, until they turn golden brown and soft.
4. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper over the onions, stirring to incorporate evenly.
5. Pour 1/4 cup of water into the skillet to deglaze, scraping any browned bits from the bottom with the spoon, and cook for 2 more minutes until the liquid evaporates.
6. Remove the caramelized onions from the skillet and set them aside on a plate.
7. Increase the heat to medium (350°F) and place 1 pound of wild boar sausage links in the same skillet.
8. Cook the sausages for 12 minutes, turning them every 3 minutes with tongs to brown all sides evenly, until they reach an internal temperature of 160°F on a meat thermometer.
9. Return the caramelized onions to the skillet, stirring gently to combine with the sausages, and heat for 1 minute to warm through.
Tip: Use a cast-iron skillet for even heat distribution to avoid hot spots while cooking. Tip: Slice the onions uniformly thin to ensure they caramelize at the same rate without burning. Tip: Avoid piercing the sausage casings while turning to keep the juices intact for a moist result.
This dish yields sausages with a firm, juicy bite and onions that melt into a sweet, silky accompaniment. Try serving it over creamy polenta or alongside roasted root vegetables for a meal that feels both rustic and refined.
Wild Boar Bolognese with Fresh Pasta
Evenings like this call for something slow and deliberate, a meal that simmers as the light fades, filling the kitchen with the earthy scent of wild boar and tomatoes. It’s a dish that asks for patience, rewarding it with deep, layered flavors that cling to fresh pasta in the most comforting way. There’s a quiet joy in crafting something so hearty from scratch, a ritual that feels both ancient and deeply personal.
Ingredients
For the sauce:
– 1 lb ground wild boar
– 2 tbsp olive oil
– 1 medium onion, finely diced
– 2 carrots, finely diced
– 2 celery stalks, finely diced
– 3 cloves garlic, minced
– 1 cup dry red wine
– 1 (28 oz) can crushed tomatoes
– 1 cup whole milk
– 1 tsp salt
– 1/2 tsp black pepper
For the pasta:
– 1 lb fresh fettuccine pasta
– 4 quarts water
– 1 tbsp salt
For finishing:
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 lb ground wild boar and cook for 8 minutes, breaking it into small pieces with a wooden spoon until browned.
3. Add finely diced onion, carrots, and celery, stirring occasionally for 10 minutes until vegetables soften.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in 1 cup dry red wine, scraping the bottom of the pot to release browned bits, and simmer for 5 minutes until reduced by half.
6. Tip: Deglazing with wine adds depth; don’t skip this step for the best flavor.
7. Add 1 (28 oz) can crushed tomatoes, 1 cup whole milk, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
8. Reduce heat to low, cover partially, and simmer for 2 hours, stirring every 20 minutes to prevent sticking.
9. Tip: A long, slow simmer melds the flavors; keep the heat low to avoid burning.
10. Bring 4 quarts water and 1 tbsp salt to a rolling boil in a large pot.
11. Add 1 lb fresh fettuccine pasta and cook for 3 minutes until al dente, stirring occasionally.
12. Drain the pasta, reserving 1/2 cup of pasta water.
13. Tip: Fresh pasta cooks quickly; taste a strand at 2 minutes to check for doneness.
14. Combine the cooked pasta with the Bolognese sauce in the Dutch oven, adding reserved pasta water as needed to loosen the sauce.
15. Stir in 1/4 cup grated Parmesan cheese and 2 tbsp chopped fresh parsley until evenly distributed.
16. Divide the pasta among serving bowls and garnish with additional Parmesan if desired. Deep, rich notes from the wild boar meld with the sweet tomatoes and creamy Parmesan, creating a sauce that clings lovingly to each strand of pasta. Serve it with a simple green salad and crusty bread to soak up every last bit, or enjoy it as a standalone comfort on a cool evening.
Pan-Seared Wild Boar with Garlic and Rosemary
Musing on the quiet comfort of autumn evenings, I find myself drawn to the earthy richness of wild game, a reminder of nature’s bounty and the simple pleasure of a thoughtfully prepared meal. This pan-seared wild boar, fragrant with garlic and rosemary, feels like a warm embrace on a crisp fall night, connecting us to tradition and the changing seasons.
Ingredients
For the marinade:
– 1 lb wild boar loin, cut into 1-inch thick medallions
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
For cooking:
– 2 tbsp unsalted butter
– 1/4 cup dry white wine
– 1/2 cup chicken stock
Instructions
1. Pat the wild boar medallions dry with paper towels to ensure a proper sear.
2. In a medium bowl, combine 1 lb wild boar medallions, 2 tbsp olive oil, 2 cloves minced garlic, 1 tbsp chopped rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper, then let marinate at room temperature for 15 minutes.
3. Heat a large skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
4. Place the marinated boar medallions in the hot skillet without overcrowding, searing for 3 minutes per side until a golden-brown crust forms.
5. Reduce the heat to medium, add 2 tbsp unsalted butter to the skillet, and baste the boar for 1 minute to infuse flavor and keep the meat moist.
6. Transfer the boar to a plate and tent with foil to rest, allowing the juices to redistribute for 5 minutes.
7. Pour 1/4 cup dry white wine into the same skillet, scraping up any browned bits with a wooden spoon, and simmer for 2 minutes until reduced by half.
8. Add 1/2 cup chicken stock to the skillet, bring to a gentle simmer, and cook for 3 minutes until the sauce thickens slightly.
9. Return the rested boar medallions to the skillet, spooning the sauce over them to warm through for 1 minute.
Unfolding with each bite, the boar offers a tender, slightly gamey richness, balanced by the aromatic garlic and rosemary, while the pan sauce adds a silky depth—serve it alongside roasted root vegetables or a simple arugula salad to let its rustic elegance shine.
Barbecue Wild Boar Ribs
Beneath the slow, steady smoke of the grill, these ribs transform into something tender and deeply flavorful, a quiet reward for patience. Each bite carries the earthy richness of wild boar, balanced by sweet and tangy notes that linger like a fond memory.
Ingredients
For the rub:
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp black pepper
– 1 tsp salt
For the sauce:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp Worcestershire sauce
– 2 tbsp honey
For cooking:
– 2 lbs wild boar ribs
– 1 cup apple juice
Instructions
1. Pat the wild boar ribs dry with paper towels to help the rub adhere better.
2. In a small bowl, combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 1 tsp salt to make the rub.
3. Rub the mixture evenly over all sides of the ribs, covering them thoroughly.
4. Preheat your grill to 225°F for indirect heat cooking.
5. Place the ribs on the cooler side of the grill, bone-side down.
6. Close the lid and smoke the ribs for 3 hours, maintaining a steady temperature of 225°F.
7. After 3 hours, spritz the ribs with 1 cup apple juice to keep them moist and add subtle sweetness.
8. Continue cooking for another 2 hours, or until the meat pulls back from the bones by about 1/4 inch.
9. While the ribs cook, prepare the sauce by combining 1 cup ketchup, 1/4 cup apple cider vinegar, 2 tbsp Worcestershire sauce, and 2 tbsp honey in a saucepan.
10. Simmer the sauce over low heat for 10 minutes, stirring occasionally until slightly thickened.
11. Brush a thin layer of sauce over the ribs during the last 30 minutes of cooking to caramelize it.
12. Remove the ribs from the grill and let them rest for 10 minutes before slicing to allow juices to redistribute.
Falling-apart tender with a smoky crust, these ribs offer a robust, gamey flavor softened by the sweet glaze. Serve them alongside grilled corn and a crisp slaw for a hearty, satisfying meal that celebrates rustic simplicity.
Wild Boar Burgers with Blue Cheese and Arugula
Unwinding after a long day, I find myself drawn to the earthy richness of wild game, a comforting reminder of autumn’s approach. There’s something deeply satisfying about crafting a burger that feels both rustic and refined, where bold flavors mingle quietly beneath a soft bun. This recipe invites you to slow down and savor each step, letting the aromas fill your kitchen like a gentle embrace.
Ingredients
For the Patties:
– 1 lb ground wild boar
– 1/4 cup finely chopped yellow onion
– 1 tbsp Worcestershire sauce
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
For Assembly:
– 4 brioche burger buns
– 2 oz crumbled blue cheese
– 1 cup fresh arugula
– 2 tbsp mayonnaise
Instructions
1. In a medium bowl, combine 1 lb ground wild boar, 1/4 cup finely chopped yellow onion, 1 tbsp Worcestershire sauce, 1 tsp kosher salt, and 1/2 tsp black pepper using your hands until just mixed—avoid overworking to keep the patties tender.
2. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing a slight dimple in the center to prevent bulging during cooking.
3. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the patties in the skillet and cook for 4 minutes without moving them to develop a crisp crust.
5. Flip the patties and cook for another 4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
6. During the last minute of cooking, sprinkle 2 oz crumbled blue cheese evenly over the patties and cover the skillet to melt the cheese slightly.
7. While the patties rest, lightly toast 4 brioche burger buns in the same skillet for 1 minute per side until golden brown.
8. Spread 2 tbsp mayonnaise evenly on the bottom halves of the toasted buns.
9. Top each bottom bun with a cooked patty, followed by 1 cup fresh arugula divided among the burgers, and finish with the top bun.
The patties emerge juicy with a hint of gaminess, balanced by the sharp tang of blue cheese and the peppery bite of arugula. For a cozy twist, serve them alongside sweet potato fries or a simple apple slaw to complement the autumn flavors.
Braised Wild Boar with Red Wine and Mushrooms
Gently, as autumn settles in, I find myself drawn to the deep, earthy flavors that speak of comfort and time. There’s something about slow-cooked meats that feels like a quiet conversation with the season itself, a way to honor both the ingredients and the moments we carve out for nourishment. Today, I’m sharing a recipe that embodies this reflective pace, perfect for a cozy evening at home.
Ingredients
– For the braise: 2 lbs wild boar shoulder, cut into 2-inch cubes, 2 tbsp olive oil, 1 large onion (diced), 2 carrots (peeled and sliced), 3 cloves garlic (minced), 8 oz cremini mushrooms (sliced), 2 cups dry red wine, 2 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, salt and pepper to taste
– For finishing: 2 tbsp chopped fresh parsley
Instructions
1. Pat the wild boar cubes dry with paper towels and season generously with salt and pepper on all sides.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 350°F.
3. Sear the boar cubes in batches for 3-4 minutes per side until deeply browned, avoiding overcrowding to ensure a good crust.
4. Remove the boar and set aside, then reduce heat to medium and add the diced onion, cooking for 5 minutes until softened.
5. Add the sliced carrots and minced garlic, stirring for 2 minutes until fragrant.
6. Incorporate the sliced mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown.
7. Pour in 2 cups dry red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits for added flavor.
8. Add 2 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, and 1 bay leaf, stirring to combine.
9. Return the seared boar to the pot, ensuring it is submerged in the liquid.
10. Bring to a gentle simmer, then cover and reduce heat to low, maintaining a temperature of 275°F.
11. Braise for 2.5 to 3 hours, checking occasionally to ensure the liquid is at a slow bubble, until the meat is fork-tender.
12. Remove the bay leaf and stir in 2 tbsp chopped fresh parsley just before serving.
A rich, velvety sauce clings to the tender boar, with mushrooms adding an earthy depth that complements the wine’s acidity. Serve it over creamy polenta or alongside crusty bread to soak up every last drop, letting the warmth of the dish fill your kitchen and heart.
Wild Boar Stir-Fry with Asian Greens
Dusk settles softly outside my window, the fading light reminding me of autumn evenings spent in the kitchen, where the rich aroma of wild boar mingles with the crisp scent of Asian greens in a stir-fry that feels both rustic and refined. There’s a quiet comfort in preparing this dish, a gentle rhythm to slicing and sizzling that mirrors the slow turn of seasons, inviting reflection with every stir of the pan. It’s a meal that whispers of earthy flavors and tender moments, perfect for savoring alone or sharing with loved ones as daylight fades.
Ingredients
- For the marinade: 1 lb wild boar, cut into thin strips; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp grated ginger
- For the stir-fry: 2 tbsp vegetable oil; 4 cups mixed Asian greens (e.g., bok choy, gai lan), chopped; 3 cloves garlic, minced; 1/2 cup sliced shiitake mushrooms
- For the sauce: 1/4 cup chicken broth; 1 tbsp oyster sauce; 1 tsp cornstarch
Instructions
- In a medium bowl, combine the wild boar strips, soy sauce, rice vinegar, and grated ginger, then let it marinate at room temperature for 15 minutes to tenderize the meat and infuse flavor.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 350°F, which ensures a quick sear without burning.
- Add the marinated wild boar to the hot oil and stir-fry for 3-4 minutes, until the meat is browned and cooked through, then transfer it to a plate and set aside.
- Tip: Avoid overcrowding the pan to allow the meat to brown evenly and develop a nice crust.
- Add the remaining 1 tablespoon of vegetable oil to the same wok, then sauté the minced garlic for 30 seconds until fragrant but not browned.
- Stir in the sliced shiitake mushrooms and cook for 2 minutes, until they begin to soften and release their moisture.
- Add the chopped Asian greens to the wok and stir-fry for 2-3 minutes, until they wilt slightly but remain vibrant green and crisp.
- Tip: Work quickly to retain the greens’ texture and nutrients, as overcooking can make them mushy.
- In a small bowl, whisk together the chicken broth, oyster sauce, and cornstarch to create a smooth slurry for the sauce.
- Pour the sauce mixture into the wok with the vegetables, stirring constantly for 1-2 minutes until it thickens and coats the ingredients evenly.
- Return the cooked wild boar to the wok, tossing everything together for 1 minute to heat through and combine the flavors.
- Tip: Taste and adjust seasoning if needed, but the sauces provide a balanced saltiness, so additional salt is rarely necessary.
- Remove from heat and serve immediately. Final thoughts: Flavors meld in a harmonious dance, with the tender wild boar offering a robust, gamey depth against the crisp, slightly bitter greens, while the sauce ties it all together with a savory-sweet gloss. For a creative twist, serve it over steamed jasmine rice or alongside pickled vegetables to cut through the richness, making each bite a delightful contrast of textures and tastes that feels both hearty and refreshing.
Conclusion
Ready to elevate your culinary adventures? These 19 wild boar recipes offer gourmet flavors perfect for home cooks. We invite you to try these dishes, share your favorites in the comments, and pin this article on Pinterest to inspire fellow food lovers!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
