North American Import & Export Blog » Blog Archive » 70 Professional Wild Boar Recipes
Aug 11, 2008

70 Professional Wild Boar Recipes

Ed Matthews of One Block West in Winchester, VA won our wild boar recipe contest with his recipe for Roulade of Wild Boar Rack. Ed will receive a check for $500.

We received 70 exceptional recipes using a wide variety of cuts in our wild boar recipe contest. All the recipes are indexed by cut and listed below.


Wild Boar Recipes

Rack of Wild Boar
Spice Marinated Rack of Wild Boar
Wild Boar Rack with Barolo Wine Sauce and Polenta
Tunisian Braised Rack of Wild Boar
Cuban Wild Boar Asado with a Sour Orange Mojo
Rack of Wild Boar with Sweet Potato, Apple and Celery Root Puree, Steamed Asparagus and finished with a Roasted Garlic Onion Sauce
Autumn-Poached Rack of Boar
Sassafrash Smoked Rack of Wild Boar with Blackberry & Thyme Glaze
Roulade of Wild Boar Rack
Roasted Rack of Wild Boar, Juniper Berry Sauce, White Chocolate Parsnip Puree, Sauteed Asparagus

Leg of Wild Boar
Wild Boar Goulash
Wild Boar Ragu over Black Truffle Pappardelle
Zinfandel Roasted Leg of Wild Boar
Wild Boar Sauce Piquante

Wild Boar Tenderloin
Chorizo Stuffed Loin of Wild Boar
Wild Boar Tenderloin with Pineapple Chutney
The Harry Curry
Wild Boar Salad with Warm Honey-Mustard Almond Dressing
Black & Tan Sirloin, Shank Confit & Southern Fried
Wild Boar and Barolo Wine Agnolotti with Porcini Mushrooms Ragu
Wild Boar Tenderloin with fresh Berry Sauce and Truffle oil
Applewood Bacon wrapped Boar Tenderloin, Spiced Sweet Potato Mash, Crispy Leeks and Apple Cider Jus
Wild Boar Tenderloin with Balsamic-Cranberry Sauce
Smoked Poblano Wild Boar Tenderloin
“Three Little Pigs” Prosciutto Wrap Boar Tenderloin with Braised Pork Belly, Caramelized Squash and Root Ragu
Boar Tenderloin with Apple Cider Sauce, Sweet Potatoes, Vegetables and Wilted Spinach
Brandied Cherry Tenderloin over Sweet Potato Puree
Roast Loin of Wild Boar with Apricots, Apples & Prunes
Tenderloin of Wild Boar with Maple Porter Reduction
Wild Boar on a Bed of Pilaf with Savory Tropical Salsas
Roast Loin of Boar with Juniper Berries

Wild Boar Belly
Braised Boar “Ancient Chinese Secret”
“Three Little Pigs” Prosciutto Wrap Boar Tenderloin with Braised Pork Belly, Caramelized Squash and Root Ragu
Crispy Wild Boar Belly
Wild Boar Two Ways: Milk Braised Shoulder with Porcini and Celeriac & Braised Belly with Pickled Pumpkin and Pepper Jam

Wild Boar Shoulder
Tagliatelle Pasta with Wild Boar Bolognese
Cajun Orange Grilled Boar
Wild Boar Ragu over Chestnut Polenta
Kahlua Pua’a – Hawaii’an Style Pulled Pork
Grilled Wild Boar “Meatloaf” with Black Truffles
Cinghiale Ragu La Baita
Vanilla and Chocolate
Wild Boar with Sansho Pepper served with Soba-Roll with fresh vegetables and acorn squash puree
Wild Boar Sugo
Wild Boar Shoulder, Boar Baked Apple
Wild Boar Tacos with Fire Roasted Tomato-Chipotle Sauce
Wild Boar Sugo, Pappardelle Pasta and Pea Greens
Wild Boar Two Ways: Milk Braised Shoulder with Porcini and Celeriac & Braised Belly with Pickled Pumpkin and Pepper Jam

Wild Boar Osso Bucco
North Woods Tart Cherry Chili

Bottom Round Wild Boar
Wild Boar Bracciole

Wild Boar Ham
Wild Boar Prosciutto with Candied Avocado, Pistachios and Dried Apricots

Wild Boar Sausage
Wild Boar Sausage with Cranberries and Shiraz Wine Stuffed Chicken Breasts topped with a Chicken Beurre Blanc Sauce
Wild Boar Sausage with Sundried Tomato & Basil

Wild Boar Chops
Spinach and Gorgonzola Stuffed Chops
Wild Boar Chops with Poached Pears
Grilled Wild Boar Chop with Pomegranate-Juniperberry Spaetzle and Roasted Baby Brussel Sprouts
Boar Loin Chops with Cranberry Pepper Jelly
Smoked Wild Boar Chops with Peppered Peach Glaze
Cane Syrup and Cumin Smoked Wild Boar Chop
Stuffed Wild Boar Chops with Sweet Potato, Walnuts & Sage, Honey Thyme Glaze
Croissant Crumb Breaded Wild Boar Chops with Rosemary Brown Butter, Mac ‘n’ Cheese & Roasted Corn off the Cob

Wild Boar Cheeks
Wild Boar Braised Cheeks Surprise

Ground Wild Boar
Bodacious Wild Boar Sliders with Mango-Mint Slaw
Wild Boar Football Beans
Deb’s Wild Boar Recipe
Wild Boar and Portobello Ravioli
Feta-Stuffed Wild Boar Burgers

Wild Boar Steak
Wild Boar Steak

Wild Boar Ribs
Wild Boar Baby Back Ribs
Pulled Boar Rib Meat with Cous cous and vegetables

Wild Boar Neck
Wild Boar Ragu with Paparadelle

Whole Wild Boar
Grilled Christmas Pig with Doves

Home Cooks: Buy Wild Boar Meat

74 Responses to “70 Professional Wild Boar Recipes”

  1. 1
    Chris Tanghe says:

    Wild Boar Two Ways
    Milk Braised Shoulder with Porcini and Celeriac
    Braised Belly with Pickled Pumpkin and Pepper Jam

    serves four

    For the shoulder

    One 2-3# boneless boar shoulder
    3 C whole milk
    2 sprigs fresh thyme
    peanut oil
    salt and pepper

    • Pre-heat the oven to 350
    • In a braising pan heat the peanut oil on the stovetop.
    • Brown pork on all sides
    • Add milk to pan and bring to a simmer
    • Add thyme and cover. Place in oven
    • Braise until tender, about 2-2 ½ hours
    • When pork is done, remove from liquid and reduce braising liquid to a sauce consistency, season and strain

    For the celeriac

    2 large celeriac root – peeled and cubed
    1 ½ C cream
    4 Tblsp unsalted butter
    salt and pepper

    • Cover celeriac with water and simmer until tender
    • Heat cream and butter in sauce pan taking care not to simmer or boil
    • Strain celeriac and put through ricer
    • Incorporate cream mixture slowly to achieve desired consistency
    • Season

    For the porcini

    ½ # fresh porcini – cleaned and sliced ¼ inch
    1 Tblsp minced garlic
    unsalted butter
    ½ lemon – juiced
    salt and pepper

    • In a sauté pan heat equal parts e.v.o.o. and butter to cover pan
    • Add porcini ensuring a single layer in pan
    • Brown each side of the porcinis adding the garlic, lemon and seasoning just before they are done

    For the belly

    1# boar belly
    3 sprigs thyme
    4 cups brown veal stock
    sherry vinegar to taste
    peanut oil
    salt and pepper

    • Pre-heat oven to 350
    • Pat dry the belly and season well
    • Heat peanut oil in a braising pan on the stovetop
    • Brown belly on all sides, draining off rendered fat
    • Add stock and thyme, bring to a simmer
    • Cover and braise in oven until tender
    • Remove belly from braising liquid and let cool
    • Reduce braising liquid to a rich sauce consistency, season with s&p and sherry vinegar – strain
    • Cut belly into small squares, caramelize fat side in a hot skillet before serving

    For the jam

    4 serranos – seeded
    3 poblanos – seeded and roughly chopped
    ¾ C champagne vinegar
    3 C sugar
    1 oz. pectin
    salt and pepper

    • In a food processer, puree peppers and vinegar until smooth
    • Add puree to saucepan, add sugar and bring to a simmer
    • Simmer 10 minutes, add pectin and season
    • Cook until thickened and let cool

    For the pumpkin

    This recipe makes way more than is needed for this dish.

    2# pumpkin – peeled and cut into 2×2 inch squares
    2 ½ cups white vinegar
    2 ½ cups sugar
    1 Tblsp cardamom
    1 Tblsp clove

    • In a sauce pot combine sugar, vinegar, clove, and cardamom and heat until sugar is dissolved
    • Add pumpkin and simmer for 5 minutes
    • Transfer to jars and seal accordingly
    • This needs to be done at least 24 hours before presenting this dish


    This dish makes the most impact with a long rectangle so that you can present both preparations side by side without crowding the plate. On the left hand side place a smear of celeriac puree, place sliced shoulder on top followed by the mushrooms and sauce. Finish with sea salt. On the right place a ¼ thick slice of pickled pumpkin, the belly on top of that (fat side up), a small quenelle of jam and drizzle the sauce around the belly.


    This dish takes inexpensive cuts and inexpensive ingredients (except for the porcinis!) and creates a dish you would pay lots of money for. The two preparations have a similar technique of braising but result in vastly different textures and flavors. The shoulder is creamy and earthy with lighter flavors of milk, celeriac, lemon, and earthy mushrooms while the belly is dark with rich flavors of baking spice, veal, and vegetal heat. The shoulder has nuances that complement each other while the belly has the contrasting sensations of sour, rich, sweet, and spicy.

  2. 2
    Walter V. Dunphy says:

    Cranberry Pepper Jelly

    1 whole orange, seeds removed, coarsely chopped
    1 large shallot finely minced
    1 pound fresh cranberries
    1 1/2 cups craisins
    1/4 cup golden raisins
    1 cup sugar
    1 cup firmly packed light brown sugar
    1 cup orange juice
    1 cup rice wine vinegar
    1 tablespoon softened whole butter
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    1/2 teaspoon Red Pepper flakes
    1/4 teaspoon ground cloves
    Pinch Kosher salt
    Pinch white pepper
    2 tablespoons orange liqueur

    In a medium, heavy saucepan heat butter and add shallots cooking till translucent, combine all remaining ingredients over medium-high heat and bring to a simmer. Cook until most of the cranberries have popped, about 10 to 12 minutes. Skim any foam from the top of the surface. Chill loosely covered in the refrigerator.
    Note: Chutney can be made 1 week ahead and chilled, covered.

    Preparation time approximately 5 minutes, active cooking time approximately 15 minutes and will yield approximately 3 pints.

    Boar Loin Chops
    12 double-cut Boar loin chops
    12 ounces softened bleu cheese (preferably Great Hill Blue of Massachusetts)
    6 tablespoons olive oil
    5 tablespoons Blackening Seasoning (recipe follows)
    3 tablespoons balsamic vinegar
    2 tablespoons light brown sugar
    4 cloves garlic peeled and minced
    Sea salt
    freshly ground black pepper

    In a large bowl combine olive oil, balsamic vinegar, minced garlic, salt and pepper add boar chops and toss to coat, cover with plastic and refrigerate to marinate for about an hour. Pre-heat a charcoal or gas grill to medium-high heat. Arrange chops on a baking sheet and sprinkle liberally with Blackening Seasoning being sure to cover both sides and lightly pat. Reduce heat on grill to moderate and brush grates with olive oil. Place chops on grill cover and cook for 1 ½ minutes, rotate a quarter turn cover and cook for 1 ½ minutes. Flip and repeat procedure. Move chops to an area of the grill with indirect heat adjusting the grill heat to accommodate without burning or charring and allow to cook through for about 20-25 minutes for in internal temperature of about 140 degrees. Spoon on and smooth out about on ounce of the bleu cheese per chop and then a liberal amount of the cranberry chutney cover and allow to warm through for a bout three or four more minutes.

    Smashed potatoes and grilled asparagus make for great accompaniments. Drizzle with aged Balsamic.

    Preparation and resting time approximately 1 hour, active cooking time approximately 35 minutes, yields 12 servings.

    Blackening Seasoning
    1/3 cup paprika
    1 tablespoon each garlic and onion powder
    1 teaspoon each white, black, and cayenne pepper
    1/2 teaspoon each thyme, basil, oregano
    1/4 cup salt

  3. 3
    Woojay Poynter says:

    For Marinade
    4 Tbsp Soy Sauce
    ¼ C Korean Chili Paste
    ¼ tsp Cayenne Powder
    ¼ C Sake
    ¼ C Brown Sugar
    2 oz Ginger, peeled & chopped
    6 cloves Garlic, peeled & chopped
    1 ea Onion, peeled & julienned
    4 Tbsp Sesame oil
    ½ Tbsp Ground Black Pepper
    4 ea Bone-in Boar Chops

    For Pulled Boar Rib Meat
    1 Tbsp Vegetable Oil
    1.5 # Bone-in Boar Ribs, cut into 3-4” pieces
    As needed Kosher Salt
    As needed Ground Black Pepper

    For Cous cous
    1.5 C Instant couscous
    4 oz Canned chestnuts, roughly chopped
    1 Tbsp Vegetable Oil
    1 tsp Sesame Oil
    1 oz Butter
    1 Tbsp Fresh Parsley, chopped fine
    1 clove Garlic, peeled & chopped
    2 Tbsp Golden raisins
    2 Tbsp Pine Nuts, toasted
    1 tsp Lemon Zest, chopped fine
    1 tsp Kosher Salt
    Pinch Black Pepper

    For Vegetables
    8 oz Shiitake Mushroom
    4 ea Baby Bok choy
    8 ea Baby Carrots
    8 ea Baby Red Radishes
    1 Tbsp Soy sauce
    ½ C Water

    Whisk all of Marinade ingredients to blend well in a medium mixing bowl. In a large leak-proof zip-tight bag, place the boar chops and the marinade. Seal carefully and refrigerate to marinate the chops for at least 4 hours.

    Drain the marinade from the chops and set aside the marinade separate from the chops.
    Heat the bottom pan of a 4-6 qt pressure cooker. Season all sides of the ribs with kosher salt and pepper. Add vegetable oil into the hot pan, and brown the ribs on all sides. Add the reserved the marinade used to marinade the chops into the pressure cooker with the ribs, and seal. Pressure cook for 45 minutes at 15 psi.

    Start preheating a BBQ grill.

    While the ribs are cooking, heat 2.5 cups of water in a medium pan to a boil. Once hot, whisk in the couscous and then the rest of the ingredients. Cover and set it aside for at least 5 minutes.

    Once the ribs are cooked, first, carefully grill the chops on the grill on a low flame and flip occasionally to present the marinade from burning. Next, carefully release the pressure and remove only the ribs leaving the liquid in the pressure cooker. Lastly, add the vegetables, soy sauce, and water, and reseal the pressure cooker. Bring back up to pressure and cook for 2 minutes.

    While the vegetables are cooking, pull the meat from bones and flake the meat with a fork and mix them into the couscous.

    Carefully release the pressure from the pressure cooker, and remove the vegetables.
    Plate each dish with a grilled boar chop, generous serving of couscous, and the braised vegetables. Enjoy!

  4. 4
    Ed Matthews, Chef/Owner says:

    I really enjoy working with wild boar. It’s as easy to use as domestic pork and as long as you remember that it is considerably leaner than domestic pork, you can treat it in any manner that you would domestic pork. Here is a recipe that I designed as an autumn show piece. It’s a lot of work, but it wows customers.


    This dish is a bone-in roulade of an entire rack of wild boar, stuffed with a wild boar farce which would make a terrific terrine, if baked separately in a mold. A portion is two chops cut off the rack, seared and roasted à la minute, and cut into individual chops at plating.

    I have selected garnishes which reinforce the essential earthiness and gaminess of boar. The farce gets some earthiness from a porcini mushroom syrup, whose flavor I chose to echo in the porcini risotto under the chops.

    While the chops are resting, we add chanterelle mushrooms to the roasting pan. We certainly could have used fresh porcini, but we have gorgeous golden chanterelles on hand now. From the scraps from fabricating the racks, we make a boar jus with which we deglaze the pan containing the mushrooms. We mount the pan sauce with sweet butter. The mushrooms and pan sauce become the second garnish.

    Finally, the dish needs some bitterness to balance the richness of the meat, risotto, and pan sauce. I chose to briefly braise escarole and then finish it in olive oil, garlic, and hot pepper flakes. Any bitter green would serve admirably in this role.

    You can see that this dish is not for the faint of heart—considering the labor in fabricating the racks and making the jus, not to mention the attention that the dish takes on the line with three à la minute garnishes—but it sure makes a great statement in the dining room.

    For a wine to accompany this dish, I would work with the essential sweetness of the boar by choosing a fruity, modern-style Syrah that also has peppery aspects to echo the green peppercorns in the stuffing. From our wine list, I would choose the Thorn-Clarke “William Randell” Shiraz Barossa 2004. With its dark fruit, white pepper, cedar, and eucalyptus notes, it will pair outstandingly with this dish.

    Roulade of Wild Boar Rack

    1 double cut* roulade boar chop
    salt and pepper
    12 small chanterelle mushrooms
    1 tablespoon minced shallots
    fresh thyme leaves
    4 fluid ounces boar jus
    soft unsalted butter
    8 fluid ounces porcini risotto
    6 escarole leaves, blanched and braised

    *We use double cut chops because they hold together much better than single chops and they do not overcook nearly as easily.

    Season the double boar chop with salt and pepper and sear on all surfaces in a hot, oven proof pan. Transfer the pan to a hot oven and roast to 130 degrees Fahrenheit*. Remove the chop from the roasting pan and let it rest. The internal temperature will come up to about 135-140 in 4-5 minutes.

    Meanwhile, add the chanterelles, shallots, and thyme to the roasting pan and sauté for a couple of minutes. Deglaze the pan with the boar jus and reduce until syrupy. Swirl in the butter.

    Mound the porcini risotto in the well of a large soup plate. Slice the boar chops in half and lay them against the risotto mound, crossing the bones. Garnish with the braised escarole. Spoon the chanterelles and pan sauce around. Garnish with variegated sage.

    *Because the roulade contains comminuted (ground) meat, the Food Code says you should cook it to an internal temperature of 165F. Naturally, you don’t want to ruin your wild boar by doing this, so depending on your local code, you may have to place a warning on your menu.

    Fabricating the Rack

    Working with racks takes a little practice, but once you get the hang of it, the racks of all animals are pretty much the same. It takes me about 20 minutes to clean, french, butterfly, and roll each 8-bone rack. Here is a brief pictorial essay on fabricating a wild boar rack into a roulade.

    If you examine a rack, you’ll see that it has an upper layer of meat and fat, the cap, separated from the ribeye by a tough layer of silverskin. This photo is of a rack as it comes out of the box, cap on.

    The first step is to remove this cap and silverskin carefully with a boning knife. Reserve all the trimmings from the rack to use to make boar jus.

    After removing the cap, deep french the bones. The tips of the racks are minimally frenched when you receive them. Once you remove the cap, you’ll see a line of fat running horizontally along the base of the bones. Cut in between the bones down to this line of fat with a sharp knife to remove any meat between the bones. Reserve this trim for the jus. With a utility knife, scrape all the tissue off the bones from the line of fat to the tip of the bone on all sides. Here is the fully cleaned rack, ready for stuffing.

    Next, butterfly the rack. You want to slice the meat so that it unrolls into a thin, even layer as in this photo. With practice, this becomes easier. If you are not confident in your knife skills, you might want to practice butterflying cheap pork loin before attempting an expensive rack. Note that each rack has a small end and a large end. You will have to make the meat thinner on the small end than on the large end so that it rolls out into a neat rectangle.

    To stuff each rack, you’ll need about 3/4 pound of wild boar farce. Spread the farce on the butterflied rack, with a thicker layer on the small eye end such that the roulade is uniformly sized when you roll it. Leave a margin all the way around the edges; the stuffing will spread as you roll the roulade.

    Start rolling the roulade as shown here by rolling just a little bit of the meat back on itself. The smaller and tighter this first bit, the tighter the spiral and the nicer the roulade will look.

    Continue rolling all the way back to the bone. Notice that the meat is even in diameter all the way across the rack, so that each customer gets an equal portion of product by weight. The small end will contain more stuffing and the larger end will contain less, but all chops will be the same size.

    Next, using butchers twine, tie the roulade. There are all manner of techniques that will work. I just make a loop in the end of the twine, slide it over one of the end bones, and wrap between each bone, making a hitch around the bone before moving on. The hitch helps hold the chop together when you slice it off the rack.

    Wild Boar Farce

    This is a classic forcemeat. Mix thoroughly all the ingredients except the boar in a large bowl to ensure even distribution, then add the boar. The best way that I have found to mix the forcemeat is to glove up and do it by hand. The paddle blade of the mixer tends to heat the forcemeat and can make it tough.

    1 fluid ounce porcini broth reduction
    2 large eggs
    1/2 cup/4 fluid ounces heavy cream
    1/4 cup/2 fluid ounces tawny Port
    1 cup/4.5 ounces shelled pistachios
    2 tablespoons/1 ounce green peppercorns
    1 cup/4 ounces shallots, minced and sweated
    1 cup/4 ounces diced pancetta
    3 teaspoons kosher salt
    1/4 teaspoon ground cayenne pepper
    1/2 teaspoon ground white pepper
    1 teaspoon ground allspice
    1/2 teaspoon ground cinnamon
    2 teaspoons dried basil
    2 teaspoons dried oregano
    1 teaspoon pimentón agridulce
    5 pounds ground wild boar

    Porcini Broth Reduction

    1.5 ounces dried porcini
    16 fluid ounces hot water

    Pour hot water over porcini and allow to rehydrate in a warm place for twenty minutes. Pour 8 fluid ounces of the resulting broth into a sauce pan and reduce until syrupy, yielding about one fluid ounce of porcini broth reduction. Reserve the rehydrated porcini for another use.

    Boar Jus

    Dice all boar scraps. Brown the boar and half its weight of mirepoix in a hot pan. Continue until all surfaces are browned. Add water to cover, deglaze the pan, and simmer for 60 minutes or until you have a well flavored jus. Pass through a chinois and defat. Reserve for service.

  5. 5
    Martin Heuser says:

    Chef at the Westin Crown Center Hotel in Kansas City
    Benton’s Steak and Chop House

    4 lb young wild boar meat
    8 oz fatty bacon
    salt, flour as needed
    2 cups boar broth
    root vegetables mire poix 2 part onion, 1 part carrot, 1 part celery root
    peppercorns, bay leave as needed
    2 sprig of thyme
    1/4 cup cranberries
    1/2 cup red wine
    lemon juice
    5 oz sweet breads clean
    5 oz goose liver
    5 oz mushrooms small

    slice about 6 steak from the meat, lightely pound it with mallet brush with lard, salt and sprinkle with flour
    sear in little hot oil until well done.
    hack the bones of the boar into small pieces
    roast the bones, reminder of diced meat, bacon with the vegetables after browning the bones
    lightely flour and cook with the broth the spices, thyme, cranberries and red wine.
    add a little sour cream and some lemon juice and pass the mixture through a sieve.
    quickly sear the sweetbreads and cube them, spice the liver and sear and cube it too, slice the mushrooms and fry in little butter, thicken all with a little sauce.
    Arrange the boarschnitzel on a plate, cover them with the ragout,
    and stag the reminder of the schnitzel on top.
    Pour a little sauce over them.

  6. 6
    Paul Evans says:

    Boar Tenderloin

    1 boar tenderloin, trimmed
    salt + pepper
    oil for searing
    2 sprigs fresh thyme
    1 Caul fat, 16″ square
    1 cup Pork mousseline (Pork, egg white, heavy cream)
    8 slices Parma ham, sliced thin

    Apple Cider Sauce

    2 garlic cloves
    1 Rosemary Sprig
    1/4 cup Cognac
    1 cup apple cider
    1 cup rich pork stock
    Slurry, prepared
    salt + pepper

    Sweet Potatoes

    2 sweet potatoes
    1/4 cup unsalted butter
    1/4 cup brown sugar
    1 tsp. Cinnamon
    1 vanilla bean, pulp of
    salt + pepper


    Butter, for saute
    1 carrot
    1 bell pepper, roasted and peeled
    2 red onion
    1 yellow squash
    1 zucchini
    2 tbsp white wine
    spice blend, prepared
    4 brussel sprouts

    Wilted Spinach

    4 oz. baby spinach

    Apple Chips
    1 Fuji apple

    1. For the boar tenderloin, season with salt and pepper. Using hot skillet and oil, sear on all sides, adding thyme sprigs to oil for flavoring. Remove from heat and allow to cool.

    2. On a flat work surface, lay out caul fat. Coat caul fat with some of pork mousseline. Layer on the Parma ham and coat with remaining mousseline. Roll tenderloin in the caul fat, pressing edges to seal, and trimming all excess caul fat.

    3. Once again, sear on all sides and place in a hot oven to finish cooking to desired temperature. Allow to rest before slicing.

    4. For apple cider sauce, sweat garlic cloves and rosemary, deglaze with cognac, and add apple cider and pork stock. Reduce by half, thicken with slurry, and season to taste with salt and pepper.

    5. For sweet potatoes, bake each potato until soft. Peel potatoes and combine with all ingredients. Reserve for service.

    6. For vegetables, cut each vegetable to desired shape. Lightly saute with butter, wine and season with spice blend.

    7. For wilted spinach, saute spinach in a little oil and season.

    8. For apple slices, peel and slices thinly with mandoline. Arrange on a silpat lined sheet pan and sprinkle with sugar, bake in low oven until crisp and golden.

    9. To assemble, pipe potatoes in center of plate and garnish with apple chip. Arrange vegetables and boar on top of potatoes. Sauce with apple reduction.

  7. 7
    Isaac Stewart says:


    4 x 6 to 8 oz pieces Boar Tenderloin

    ½ cup Dry Breadcrumbs

    ½ cup Hazelnuts

    ½ tsp Thyme, Optional

    Salt and Pepper



    ½ pound Bing Cherries, Pitted (or ½ Bing and half Ranier)

    2 TBSP Sugar

    ¼ cup water

    ¼ Cup Brandy

    Sweet Potatoes:

    2 ea Sweet Potatoes

    ¼ cup Buttermilk

    ¼ cup Heavy Cream

    Salt and White Pepper

    Fresh Thyme Sprigs and leaves for garnish.

    Additional toasted Hazelnuts



    Add hazelnuts and breadcrumbs to food processor. Process until nuts are finely chopped. Season with salt and pepper. Spread crumb mixture out in a large pan. Press Boar into mixture and rub into boar.
    Heat oil in a sauté pan and add boar pieces. Sear each side. Finish boar to medium in oven and let it rest 5 minutes.

    Bring water, brandy and sugar to a boil. Stir to dissolve sugar. Let cool to room temp and pour over cherries. Allow to macerate 24 hours.

    Sweet Potatoes:

    Bake sweet potatoes at 375 until tender. Cool slightly. Add pulp to food processor. With motor running, add buttermilk and cream. Season with salt and white pepper.


    Lay Sweet Potato puree down on plate.
    Slice tenderloin into rounds and fan out on top of puree.
    Top with brandied cherries.
    Garnish with thyme sprig and thyme leaves, and hazelnuts.

  8. 8
    Chef Mary Ann Welsh says:

    4 servings

    Spicy Brine
    8 Wild Boar Bone-In Chops
    1/2 gal. water
    2/3 cups salt
    1/2 cup sugar
    1 tsp.cayenne pepper
    1 Tbs. black pepper
    1 Tbs. cumin seed
    1/2 tsp. rosemary
    1/2 Tbs. minced garlic

    Blend above ingrediants.
    Soak chops in brine for 3-4 hours. Remove from brine, place chops on smoker racks and place racks in smoker. Smoke for about 45 minutes. Remove chops and allow to cool.

    Peppered Peach Glaze
    2/3 cup Peach Preserve
    2 Tbs. minced fresh ginger
    2 Tbs. lime juice
    2 Tbs. Dijon mustard
    1 1/2 tsp.grated lime peel
    1 tsp. cracked black pepper

    Heat above ingredients and let simmer.

    Grill the Smoked Wild Boar to order and baste with the Peppered Peach Glaze. Coat the chops well before serving.

  9. 9
    Collin Donnelly says:

    This is both simple and delicious!
    I have used a more prosaic method of describing how to replicate this recipe as I don’t really measure anything and I also think that all the pros reading and testing this probably know how to cook well enough without teaspooning everyone to death! This method also works well with any other breed of pig.
    Use unfrenched wild boar racks cut into chops.
    Aggressively season chops on both sides with salt, pepper, and less agressively with freshly ground cumin. Drizzle both sides with cane syrup, rub chops to distribute (including bone), and refrigerate over night for best flavor.
    Next day, place in a cold smoker using your favorite wood chips (We use pear wood if we can get it and maple if we can’t) and cold smoke for about three hours. For best flavor there should be a nice haze of smoke, but not an impenetrable cloud!
    Set your deep fat fryer on 350 and drop in chops for approx 1 1/2 min. It will be a jaw droppingly gorgeous deep mahaugony. If not fried long enough, it will be pale and mottled brown, if too long, it will start to blacken due to the overcaramelization of the sugar cane marinade.
    Remove from fryer and season lightly with salt, pepper, and cumin (some seasoning will come off in the fryer), and brush lightly with cane syrup.
    Spray a sizzle platter with nonstick spray (your dish washer will be eternally grateful!) and roast for about 6-8 min at 425, looking for a nice med (light pink) internally.
    The chop will emerge from the oven an unparelled vision of smoky, salty, sticky, porky goodness with the edges just beginning to char and the fat cap all rendered and blistery. Ask for extra napkins, and feel free to use your hands and gnaw on the bone!!
    Side note:
    This kinda hammers your fryer oil, but believe me, it is totally worth it!
    Side dishes:
    This is a great early fall dish when served with soft polenta, stone ground organic of course, (made with only water, salt, and really good aged parmigiano-reggiano), ratatouille (squash, zuccini, red bell pepper, eggplant-salted & squeezed out,)all sauteed with garlic, evoo, s&p, and hit with white wine to deglaze. Upon service add a little arugula, diced tomato, and chiff of basil to the ratatouille, scoop onto polenta, and surround with perhaps a nice sour cherry jus made by reducing sour cherry juice, red wine, and a little sugar in a pot a thickening slightly with cornstarch and water, or a lovely little fig vincotto.
    Happy Eating!

  10. 10
    James Canora says:

    Roast Loin Of Wild Boar w/ Apricots ,Apples & Prunes


    3 ½ – 4 # Wild Boar Roast , boned , chine & rib bones reserved
    To Taste Salt & Fresh Ground Black Pepper
    1 Cup Apricot, Apple & Prune Stuffing ( to follow)
    1 teaspoon Paprika
    1 teaspoon Garlic powder
    1 Tbsp Oil
    1 Tbsp Sweet Butter
    1 Large Carrot , peeled and cut into ½” inch rounds
    1Large Onion , Peeled and cut into wedges 1”inch
    2-3 cloves Garlic , peeled
    1 Each Bay Leaf
    1 Tbsp Fresh Chopped Thyme ( or ½ tea dried)
    1 Tbsp Fresh Chopped Rosemary ( or ½ tea dried)
    ½ Cup Dry White Wine
    2 Cups Chicken Broth or stock
    ¼ Cup Apple Cider Vinegar
    ¼ Cup Sugar
    For the Fruit Stuffing
    2 Each Shallots , chopped
    2 Tbsp Soft Butter
    ½ Cup Diced Apples
    ¼ Cup Brandy
    ½ Cup Dried Apricots , diced
    ½ Cup Pitted Prunes , diced
    ¼ Cup Slivered Almonds , toasted ( optional)
    1 Each Lemon , Juiced
    to taste Salt & Pepper
    1. In a Teflon pan , Sauté the shallots with the butter until softened, about 3 minutes, then add the apples and sauté until wilted , about 2 more minutes, tossing.
    2. Add the brandy and let flame up , then add all remaining ingredients , and toss well to mix , and simmer about 3 minutes until softened & combined. Cool down & set aside.
    Preheat the oven to 400 degrees F
    1. On a clean cutting board , trim the boar loin of any fat and connective tissue and set trimmings aside. Butterfly open the boar loin by cutting down one side , from top to bottom, open it up , and flatten it down , then arrange the fruit stuffing evenly down the middle of the loin, roll it back up , and secure it tightly in 5 places with butcher string.
    2. Season the outside well with salt , pepper , garlic powder & paprika.
    3. Heat the oil & butter in a roasting pan or dutch oven on the stove top, over high heat, then add the roast , chine , rib bones & trimmings and sear the meat on all sides for about 8 – 9 minutes .
    4. Lower the flame to moderate , Add in the carrots , onions , bay leaf & garlic , and continue to brown for another 5 minutes , then push the bones and the vegetables underneath the boar loin, and sprinkle with the herbs on top.
    5. Add the wine and the stock to the pan , bring it to a boil and then transfer the casserole to the oven, and immediately turn the heat down to 375 degrees.
    6. Let the loin roast , uncovered for about an hour , basting it and turning it over every 15 minutes, until its cooked to medium – medium well ( about 145 – 150 internal on thermometer).
    7. Remove pork from the pan , cover with foil to keep warm , and set aside to rest. Strain the roasting pan juices into a saucepot, skim off excess fat, then bring to a boil and reduce alittle , to about 1 cup.
    8. In a separate heavy saucepan , add the vinegar and sugar and heat over a medium high flame until this caramelizes about 1-2 minutes.
    9. Stir in the pan juices to this mixture , bring to a boil , and let simmer about 8 minutes to reduce & thicken. Finish with a swirl of butter and fresh chopped herbs.
    10. Carve the Roast into 1”inch thick rounds , and serve with hot jus.

    Recipe serves 6 people as main course.;


  11. 11
    Augusto Galindo says:

    Stuffed Wild Boar Chops w/ Sweet Potato ,Walnuts & Sage , Honey Thyme Glaze

    Side Dishes: Sweet Potato Sticks, Granny Smith Puree + Braised Collard Greens
    2 each Shallots , sliced thinly
    3 cloves Garlic,thinly sliced
    2 sprigs Rosemary, fresh , roughly chopped
    2 Sprigs Thyme , fresh, roughly chopped
    ¼ Cup Olive Oil
    4 Each ( 14 – 16 ounce)Wild Boar Chops , trimmed

    1 Batch Sweet Potato AppleStuffing (recipe follows

    ½ Cup Honey
    3 Tbsp Lemon Juice
    1 Tbsp Fresh Picked Thyme , finely Chopped
    To Taste Salt & Fresh Ground Black Pepper
    1. Combine the shallots , garlic , rosemary , thyme and olive oil in a bowl and stir together to make a marinade . Place Wild Boar Chops in a clean plastic container with a lid , pour marinade over chops , cover and refrigerate overnight , or at least 2 hours for best results .
    2. Remove Chops from the marinade ( reserving the marinade),pat them dry and lay them down on a clean cutting board . Using a sharp pairing knife , make an incision directly in the middle of the chop , starting at the top and working down at least 2 inches long and 2 ½ inches deep , to create a pocket , but do not cut through to the opposite side .
    3. Place 2 heaping tablespoons of the filling inside the pocket in the middle of each chop , and smooth it down , packing it in evenly , without overstuffing .
    4. Close each opening up by securing with a toothpick or two to seal in the filling .
    5. Season the stuffed chops well with salt & pepper and brush lightly with the reserved marinade . Preheat the grill or the broiler until hot , place the chops on the grill ( or under the broiler) and sear well on one side for 3 – 4 minutes or until nicely seared , brushing with more marinade , then turn over chops and sear the opposite side for another 3 – 4 minutes or until nicely seared again . You may remove from the grill and finish in a 375 degree oven for another 12 – 14 minutes or until an instant read thermometer registers 155 degrees when inserted into the thickest part of the chops ..
    6. While the chops are finishing in the oven , mix the honey , lemon & thyme together in a small bowl to make a glaze , and when chops are fully cooked , glaze both sides liberally with the glaze and serve hot with your favorite side dish
    7. Note : you may cook chops fully on the grill for the same amount of time , but thick chops may char too much on the outside before cooking on the inside if cooked all the way on the grill ..
    For the Sweet Potato, Walnuts & Sage Dressing
    ½ Cup Sweet Potato , peeled & diced ( 4oz.)
    ½ Cup Apples , diced , (4oz.)
    1 Each Shallot , diced
    2 Tbsp Butter
    ½ Cup Chicken Stock
    1 Tbsp Brown Sugar
    1 Tbsp Lemon Juice
    1 Tbsp Cinnamon
    3 Tbsp Seasoned Bread Crumbs
    2 Tbsp Walnuts , chopped
    2 Tbsp Raisins
    1 Tbsp Sage , Chopped
    1. In a sauté pan , over moderate heat , Add the butter, shallots & sweet potato and sweat for about 2 minutes , until softened. Add the apples , lemon juice , and brown sugar and toss to mix, and let cook for another 2 minutes.
    2. Add the chicken stock and let simmer until almost dry , about 5 minutes. Add the breadcrumbs and toss to mix. Remove from the heat and cool down.
    3. Fold in the walnuts , raisins and sage and season to taste with salt & pepper.
    Makes about 1 ¼ Cups

    Note : Wild boar meat is much leaner than farm raised pork and can dry out quickly if not properly cooked – marinating a day ahead of time adds much flavor and moistness , and you may undercook slightly between 150 – 155 degrees internal temperature and allow to rest and carry over cook ..

    Side Dishes For The Honey Thyme glazed Boar Chops – Augusto Galindo

    For the Sweet Potato Sticks
    10 large Yams or Sweet Potatoes , Cut into 1”X 4” inch thick Sticks
    ¼ Cup Blended oil
    1 tea Cinnamon
    ½ tea Nutmeg
    Dash Cajun Seasoning Spice
    ¼ Cup Honey
    To taste Salt & Pepper
    1. In a large mixing bowl , toss the potato sticks with the oil & spices & mix well.
    2. Drizzle evenly with the honey and mix well again. Season with S & P .
    3. Lay out on a sheet tray in a single layer , and brown under the salamander until golden, then transfer to a hot oven and cook until tender , about 6 – 8 minutes , checking for doneness .

    For The Granny Smith Puree – Makes 1 quart
    10 large Green Apples , Peeled , cut in ½ and cored
    2 Cups Sauternes or Dry white wine
    ½ Cup Sugar
    2 Tbsp Light Brown Sugar
    ½ Each Vanilla bean , scraped
    1 each Cinnamon Stick
    Dash Nutmeg
    ½ Cup Rosemary Butter ( ½ stick butter steeped with 1 sprig rosemary)

    1. Place the apple halves and all the ingredients , Except the rosemary butter, in a heavy bottom saucepot , and bring to a boil over a medium flame.
    2. Lower the flame and Cover the pot , and let simmer until most of the liquid is gone , about 25 minutes , Checking often.
    3. Pick out the vanilla bean & the cinnamon stick and transfer the cooked apples to a bar blender.
    4. Pulse on low speed , adding just enough melted rosemary butter to make a smooth , consistent puree. Taste and adjust seasoning , adding a touch of honey if too tart.

    For The Braised Collard Greens
    5 # Fresh Collard Greens , Cut up , washed & spun
    1 # Applewood Smoked Bacon , small diced
    5 Each Shallots , sliced
    4 Cloves Garlic , minced
    ½ Quart Chicken Stock , as needed
    ½ Cup Fresh Lemon juice
    ½ bunch Fresh picked Thyme
    To taste Salt & Pepper
    1. In a large rondue , over even heat , add the diced bacon and render the fat . When lardons are crispy , remove with a slotted spoon and reserve.
    2. Add the shallots & garlic to the fat and sweat briefly for 2 minutes, then add the collard greens , in batches if necessary, and stir fry until wilted.
    3. Add the chicken stock to help wilt & flavor the greens.
    4. Simmer until tender , about 12 – 15 minutes , adding the lemon juice , thyme , salt & pepper . Cool down if not using right away.

  12. 12
    James T. Acken says:

    This meat is so wonderfully flavourful that it needs but a simple preparation

    tenderloin of wild boar trussed to maintain even thickness throughout
    1 bottle dark porter stout (I prefer “Murphy’s Irish Stout” but Guinness or any other dark porter will do)
    1/2 cup organic maple syrup
    3/4 cup of good qualtity apple cider vinegar plus 2 Tbsp. for deglazing
    1 whole star anise
    2 Tbsp extra virgin olive oil plus more for rubbing
    salt & pepper

    Lay the tenderloin to rest until it comes to room temperature. Rub with oil, salt and pepper to taste. Pre-heat oven to 400 degrees.

    Combine porter, maple syrup, apple cider vinegar and star anise in a non-aluminum pot. Bring to a boil for 5 minutes. Remove star anise and continue to simmer on medium/high heat until reduced to a thick syrup.

    While sauce is reducing, heat a large (preferably cast iron) pan to high, add 2 Tbsp. E.V.O.O. and sear trussed tenderloin on all sides, turning over only when each side has a nice dark brown crust.

    Once meat has been seared, remove from pan to baking dish and place in preheated oven for 7-10 minutes depending on thickness of meat. Remove from oven and let rest at least 10 minutes before serving.

    To finish sauce, add 2 Tbsp. of cider vinegar to hot searing pan, scraping at “bits” to bring up flavour. Pour the deglazed bits and liquid to thickened syrup and serve alongside sliced tenderloin.


  13. 13
    Yosi Warsa says:

    Wild Boar Sausage w/ Sundried Tomato & Basil

    Equipment needed : Sausage Stuffer ( manual or electric) , with small funnel , Grinder or chopper , Plastic Scraper , Mixer w/ paddle


    6 ½ # Lean Boar , Picnic Shoulder – trimmed of any nerve or tendon, Cubed
    3 ½ # Firm , Fresh Boar Fat , Cubed ( or pork fat ) chilled
    90 G salt ( 3 oz,)
    10 g butcher black pepper (1/3 oz.)
    1 Cup Sundried Tomatoes , chopped
    1 Cup Fresh Basil , chopped
    ¼ Cup Chopped Parsley
    1 Tbsp Minced Garlic
    1 Tbsp Paprika
    as needed Medium Sized Natural Casings ( 1 ½” inch)

    1. Soak the casings in cold water , then run cold water thru them to rinse , and check for holes or weak spots which can burst.
    2. If using a meat grinder , grind the fat first using a ¼” inch disk , then pass the lean thru a 3/8” inch disk. If using a chopper , first chop the chilled fat until the pieces are about ¼” , Then add the cubed lean and process until the grain of the lean pork is about 3/8” inch.
    3. Transfer the ground mixture to a mixer, or mix by hand if you prefer, and add the salt , pepper & paprika dissolved in a little cold water. Mix on low speed to incorporate , adding the rest of the ingredients , without mixing too long to avoid the fat from warming & melting. Set aside & refrigerate.
    4. Using a manual or electric sausage stuffer , place the funnel on the stuffer , then slide one end of the casing over the funnel. Pack the meat mixture into the stuffer so that there are no air pockets.
    5. Fill the casings with a slow , steady force to avoid air pockets. Also if the mixture is stuffed in too fast it could be too tightly packed, warming the mixture and causing the fat to melt.
    6. Visible air pockets can be released by pricking with a toothpick.
    7. Leave the sausage in a long coil , or twist off into individual links.

    Recipe Makes 10# of Sweet Sausage ( for Hot Sausage Add Cayenne/ Chili Powder)
    • Note * – Partially freezing the fat before grinding will help prevent it from melting during the process . Whether using a chopper or grinder , The fat should be ground more finely than the lean to give the sausage a meaty , lean appearance.
    • Sausage Rule Of Thumb – 2/3 lean meat to 1/3 fat .
    NOTES : wild boar fat is a much softer fat than pork fat and will not hold up as well to processing or heat . Using pork fat in the boar sausage may be a good idea

  14. 14
    Brian Speelman says:

    SERVES: 26
    MEAT SERVING SIZE: 6 to 8 ounces


    10 Pounds Wild boar, Boneless Loin
    2 Cups Wine Vinegar
    2 Cups Water
    1 Cup Dry White Wine
    6 Cloves garlic
    6 Each bay leaves, whole
    3 Each red chili peppers
    2 Teaspoons Salt
    2 Teaspoons freshly ground black pepper
    2 Each Maui Onion, medium, Diced
    4 Tablespoons ginger, Diced small
    6 Each jalapeno pepper, diced
    2 Tablespoons Cumin, Ground
    1 Cup Hana Rum
    1 Each Pineapple, diced
    1 Each Mango, diced
    1 Cup Lime Juice
    1 Cup Cane Sugar
    1/2 Cup Cilantro, chopped
    4 Cups long-grain white rice
    7 Cups Chicken Stock
    1/2 Pound Butter
    2 Pinches Saffron
    1 Each 4 Inch Diameter PVC Tube or Other Metal Mold


    1. In a sealable container, place the wine vinegar, water, dry white wine, garlic, bay leaves, cloves, red chile peppers, 1 tsp of salt and 1 tsp of pepper.

    2. Place Wild Boar Loin into the sealable container and let marinate for 16-24 hours.

    3. In a saucepan over medium heat, saute 1 medium onion, 2 tablespoons ginger, 3 jalapenos and 1 tablespoon cumin for 6-8 minutes.

    4. Add 1/2 cup rum, and let cook until fully evaporated.

    5. Add pineapple, 1/2 cup of lime juice and 1/2 cup of raw sugar.

    6. Bring to simmer and remove from heat.

    7. Add 1/4 cup cilantro, and 1/2 teaspoon of salt and 1/2 teaspoon of fresh black pepper for desired taste.

    8. In another saucepan over medium heat, saute 1 medium onion, 2 tablespoons ginger, 3 jalapenos and 1 tablespoon cumin for 6-8 minutes.

    9. Add 1/2 cup rum, and let cook until fully evaporated.

    10. Add mango, 1/2 cup of lime juice, and 1/2 cup of raw sugar.

    11. Bring to simmer and remove from heat.

    12. Add 1/4 cup cilantro, and 1/2 teaspoon of salt and 1/2 teaspoon of fresh black pepper for desired taste.

    13. In a large saucepan over medium heat, saute rice in butter for 3-5 minutes.

    14. Add chicken stock and saffron and let cook for 25 minutes.

    15. After meat is done marinating, remove from container and place in a large roasting pan.

    16. Preheat oven to 375 degrees and place roasting pan in oven.

    17. Let cook for 30-45 minutes or until internal temperature reaches 130-135 degrees.


    On a medium sized plate, place the 4 Inch Diameter PVC Tube or other metal mold in the middle. Fill to about 3/4 inch to 1 inch with Saffron Pilaf. Flatten with a spoon, and remove PVC Tube, revealing a rice bed. Cut Wild Boar Loin on a diagonal and layer on rice bed. On one half of the plate drizzle the Pineapple Salsa, and on the other half drizzle the Mango Salsa. Garnish meat with a sprig of parsley or mint.


    There are multiple salsas. One salsa is Pineapple, and one salsa is Mango. Divide ingredients accordingly.

  15. 15
    Debbie Boling says:

    4 lbs. of ground wild boar meat
    1 lb. of pork steak
    5 teas. quick salt
    5 teas. table salt
    21/2 teas. garlic salt
    2 teas. crushed red pepper flakes
    1 teas. liquid smoke
    21/2 teas. mustard seeds

    Knead all ingredients seperately into dish. Refrigerate 24 hours. Knead again and refrigerate 24 more hours.Make into 5 loaves and bake in regular oven @ 150degrees on broiler pan for 8 hours-turning once at 4 hours. Make sure sides are not touching on the pan.

  16. 16
    Dave says:

    Side dishes: mac ‘n’ cheese wedge, roasted corn off the cob

    Boar chops
    Serves 4

    8 bone French rack cut into equal chops
    1 cup flour
    6 croissants dried and turned to bread crumbs
    4 eggs broken
    ½ cup olive oil for cooking
    ½ cup butter
    8 sprigs of fresh rosemary
    Salt and pepper

    Season chops with salt and pepper and dust lightly with flour and place in egg wash. Dredge in croissant crumbs and set aside. Heat oil in medium sized sauté pan until it just starts to smoke. Place chops gently in hot oil and turn when golden brown. Remove from pan and discharge oil and reheat pan again until it starts to smoke. Place approximately 4 Tbsp of butter in the pan and let it turn brown until a nice nutty smell rises. Add rosemary and a dash of salt and place 4 chops in brown butter, turning over after 30 to 40 seconds. Cook for an additional 30 to 40 seconds and place on serving tray. Repeat for the last 4 chops. Plate 2 chops to a plate and use the crispy mac n cheese wedge (see recipe below) for a side dish and some roasted corn off the cob.

    Mac ‘n’ cheese

    1 ½ lbs of frozen cavatelli cooked and chilled
    ½ lb of cheddar cheese cubed
    ¼ lb of swiss cheese grated
    1 cup grated parmesan cheese
    2 cups heavy cream
    Salt and pepper


    4 cups of bread crumbs
    6 eggs broken and mixed
    1 cup flour
    ½ cup oil

    Heat cream gently until it just starts to boil then turn off heat. Add all 3 cheeses and stir until they start to melt. Add cavatelli and stir until well coated. Check for salt and pepper and place in wax paper lined pie pan and place in refrigerator until firm. When mac ‘n’ cheese has firmed up, pop it out and cut into 6 or 8 wedges. Lightly flour each wedge and dip into egg and then bread crumb coating completely covering. Place oil in sauté pan and heat on medium. Place breaded mac’n’cheese wedges in oil and brown on all sides until golden brown and hot in the center.

  17. 17
    Rachel Davis says:

    Anne Arundel Community College Culinary Institute

    1 package of wonton wrappers
    1 pound of ground wild boar
    2 tables spoons of soy
    1 tablespoon of sesame oil
    4 large Portobello mushrooms with stems removed
    1 tablespoon of garlic
    ½ cup of chopped onion
    1 to ½ cups of crushed saltine crackers
    ½ cup of corn starch lined parchment paper
    ½ cup of Philadelphia cream cheese
    ½ cup of egg wash
    1 cup of water mixed with 1.5 teaspoons of cornstarch
    ½ cup of chopped mango
    1 table spoon white vinegar
    ½ cup of chopped red pepper
    3 table spoons of brown sugar
    1 Large of Rapidly Boiling Water for ravioli
    3-6 tables spoons of light olive oil to toasted cooked ravioli
    Combine wild boar, mushrooms, onion, garlic, and soy and sesame sauce, cream cheese, in a hot pan sauté until meat is fully cooked approx 12-15 minutes. Next take the mixture into a food processor and puree until smooth, add the crushed crackers a little at a time until mix is bound together with the press of the hands. Next lay the mixture on a flat pan and put the mixture in the freezer to firm up for about 7 to 10 minutes. Next place the wontons on the counter an brush one side of the square with egg wash next place 2 -3 teaspoon of the Wild Boar and mushroom filling into the square place another square on top, get the air out continue until all of the mix is depleted. When each wonton ravioli is finished place it on a flat pan lined with parchment paper and cornstarches to prevent sticking. Boil the wonton ravioli a few at a time and place in ice water to stop the cooking. When all are cooked remove them from the ice water and pat dry with paper towels. Next place the water cornstarch, mango, red pepper, brown sugar, and vinegar mix in to a blender mince briefly. Transfer the mix into a sauce pan and cook until the sauce coats the back of a spoon set aside. Next take a hot skillet lined with a thin layer of light olive oil and toast the ravioli until lightly browned on both sides. When all of the ravioli are toasted drizzle them with the mango sauce. Enjoy!

  18. 18
    Athena says:

    1 lb ground wild boar meat

    1/3 cup feta cheese, crumbled

    2 Tbsp minced green onion

    2 Tbsp prepared basil pesto

    ¼ tsp ground black pepper

    Basil Mayonnaise:

    1/3 cup mayonnaise

    1 tablespoon basil pesto

    Burger fixings:

    4 whole grain hamburger buns, split & toasted

    4 romaine leaves or other leafy lettuce

    2/3 cup roasted red bell peppers slices

    ¼ cup sliced black olives

    In a medium bowl, combine ground boar meat, feta, green onion, 2 tablespoons pesto, and black pepper until just combined; divide mixture into four balls and then press them gently into patties.

    Broil or grill patties over medium hot coals for about 7 to 8 minutes per side or until burgers reach desired doneness.

    While the burgers are cooking, mix together the mayonnaise and 1 tablespoon pesto. Set aside.

    Serve each burger on a bun with basil mayonnaise, lettuce, red bell pepper and olives. Yields 1 burger per serving.

  19. 19
    Jeremy Mifflin says:

    3lbs boned and rolled loin of wild boar

    1/3 pt red wine
    3tbsp vinegar
    2 sliced carrots
    1 sliced onion
    2 shallots roughly chopped
    2 crushed cloves of garlic
    2 bay leaves
    small bunch parsley
    few sprigs fresh thyme
    few sprigs marjoram
    9 whole juniper berries
    2 tsp salt

    3/4 pt stock
    1oz flour
    1 1/2 tbsp olive oil

    Bring all the marinade ingredients to the boil, and simmer for 3 minutes. Leave to cool. Score the fat on the loin lightly across the top, and place the meat in a deep dish, covering with the marinade. Leave for 2 or 3 days, turning the meat twice a day. Remove the meat and wipe it dry. Place it in an oven-proof braising pan or heavy casserole dish over heat, and add the oil or lard. Brown the meat well and remove it from the pan. Bring the marinade to the boil in a second pan.

    Mix the fat and the flour into a roux in the pan, and strain over the hot marinade, stirring until smooth. Add enough warm stock to thin the mixture. Put back the meat, cover the pan and cook in a low oven (330 deg. F, 170 deg. C, gas 3) for 2 1/2 hours. Place meat in a serving dish. Transfer the sauce into a pan, skim off the fat and bring to the boil.

  20. 20
    Matt Cappellini says:

    Serves 2
    8 rack of Wild Boar, cut into 4 pieces, 2 bones each
    1-2 bunches of Asparagus
    Olive Oil for sautéing
    Salt and Black Pepper for seasoning

    For the Sauce:
    4 cups Juniper Berries
    6 cups of Red Wine, can be a cheap one
    3 cups sugar

    For the Puree:
    1 lbs of Large Parsnips, peeled and sliced
    4 oz of Unsalted butter
    2 cups Heavy Cream (16oz)
    1 cup of white chocolate chips
    Salt and Black Pepper

    Pre heat oven to 500 degrees Fahrenheit

    Sauce can be made a heat of time and kept warm or room temp. Do not put in refrigerator.
    To make sauce:
    Combine all sauce ingredients in a sauce pan and stir to combine.
    Bring mixture to a rapid boil and make sure it doesn’t boil over.
    After boiling for several minutes strain making sure to get rid of all juniper berries.
    Put liquid back into pot and reduce until desired consistency, again making sure it doesn’t boil over.

    For the racks of Wild Boar:
    On plate season racks with salt and pepper lightly.
    Put racks on roasting rack and place in oven until desired temp. About 15 mins for medium rare. But can check temp with meat thermometer, 100 degrees for medium rare.

    For puree:
    In pot of salted boiling water, cook parsnips till they are soft all the way through. About 15 mintues.
    Once done put drained parsnips into food processor and add butter and cream.
    With the processor still running add in the white chocolate and season with salt and pepper to taste. Put in pan to keep warm and cover pan with foil.

    For Asparagus:
    In sauté pan, heat 1 tablespoon of olive oil till hot.
    Add asparagus and season with salt and pepper.
    Cook till asparagus is crisp but soft. This should only take a couple minutes.

  21. 21
    Grain Veal Contest » Blog Archive » Le Québécois Grain-fed Veal Recipe Contest Coming Soon! says:

    […] received 70 exceptional recipes using a wide variety of cuts. You can view all the wild boar recipes that were entered on our […]

  22. 22
    Wild Boar Ragu with Paparadelle | Blog says:

    […] and we made a few slight adjustments. If you like wild boar, check out the compilation of 70 wild boar recipes created by professional chefs. Share […]

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