Wild Boar Recipes

Wild Boar Safari 

Wild boar is lean meat that should be cooked at lower temperatures than other meats. Avoid overcooking. Wild boar, raised like beef, is range fed and therefore can be served on the rare side. A rule of thumb for cooking wild boar is "low and slow". The temperature for cooking roasts for example, is 250-275 degrees Fahrenheit. The amount of time depends on your personal preference as to how well done you would like to cook your meat. For chops, bake with a sauce for best results or if you prefer, pan-fry at a medium heat. Always check frequently so as not to overcook.

Wild boar is excellent barbecued. When prepared properly it is flavorful and very tender. Wild boar also makes tasty sausage, jerky and ground meat products.

When preparing wild boar for cooking remember, never thaw or cook this meat in a microwave, as it will become very tough and dry. Slowly thaw meat the day before and marinate overnight for best results. Pineapple juice or wine is a particularly good choice for marinade because it contains an enzyme that actively breaks down muscle fiber. Therefore it is highly effective as a meat tenderizer.

The wild boar’s light fat layer can be easily trimmed. But many cooks believe the fat layer provides a "self-basting" element and helps retain succulence.

Wild Boar Recipes

Wild Boar Chops in Beer

1. Dredge wild boar chops in a mixture of flour, salt, and pepper
2. Brown dredged wild boar chops in 2 tbsp. of hot oil
3. Drain grease, saving brown bits. Mix brown bits, 1 bottle beer, 1 tbsp mustard, 1 tsp chopped/crushed garlic, 1 cup beef broth; mix & simmer for 15 minutes
4. Place chops in baking pan, pour sauce over chops.; cover pan and place in oven at 300 degrees F, bake for 45 minutes.
5. Enjoy

• Remember the tips and trim all fat and gristle from the portions.
• Take the backstraps and slice it into 1/3 of an inch thick chops.
• Salt and pepper or season the chops to your liking.
• Prepare to dip the chops in one cup milk and one egg mixed together.
• The chops will then be placed and rolled in flour.
• Then drop them in some hot grease. Won't take long to cook if completely covered with grease, maybe 5 minutes.
• Cook till no red juices are left in the meat and the outside is browned.
• Serve with southern gravy, bread and vegetables.

To make it even quicker you can simply season the chops and drop them in a frying pan with bacon grease.
Cook till slightly brown and serve same as above.

Marinated Wild Boar Chops with Leeks and Mushrooms

• 1-1/2 cups olive oil
• 1/2 cup soy sauce
• 1 tablespoon minced garlic
• 1-1/2 teaspoons black pepper
• 1 tablespoon fresh rosemary (or 2 teaspoons dried)
• 2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 8 wild boar loin chops
• 3 tablespoons butter or margarine
• 3/4 pound mushrooms, sliced or quartered
• 1 cup leeks, rinsed and sliced
• 1 tablespoon minced garlic
• 1 cup brown sauce or demi-glace
• salt and black pepper to taste

Thoroughly mix together the first 7 ingredients. Place the chops in marinade, coating well. Cover and refrigerate for 2-4 hours, turning several times.

Prepare a medium-hot barbecue fire. Drain the chops of marinade and grill until medium rare, turning 2 or 3 times. When cooked, transfer to a platter and keep warm.

Meanwhile, melt the butter in a large heavy skillet and sauté the leeks and mushrooms with garlic. Add brown sauce and reduce to medium consistency. Taste and correct seasoning. Pour sauce over chops and serve.