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  Wild Boar Recipes  
     
  Wild Boar is a versatile meat. We have a large number of varied recipes, such as these shown here. Click on the links on the left to view recipe.
Please get in touch if you want further recipe suggestions or if you would like to contribute a particularly good recipe.
 
         
 
Grilled Wild Boar Salami on Celeriac Remoulade
Oven-baked Rigatoni with Wild Boar Salami
Wild Boar cured meat Salad with Cherry Beer dressing
Wild Boar with Chilli and a touch of Chocolate
Wild Boar Stew
Casserole of Wild Boar
Wild Boar Sausages braised in Red Wine
Wild Boar Sausage in Marsala
Oven Roast Wild Boar Steaks with Potatoes and Garlic
Spiced Honey Roast Shoulder of Wild Boar
Wild Boar with Sweet and Sour Sauce
Roast Wild Boar with Chocolate and Wild Cherry Sauce
Noisette or Medallions of Wild Boar with Fresh Herbs
Roast Haunch or Saddle
Wild Boar Casserole in a Rich Italian Style
Pappardelle with Wild Boar Sauce in the Arezzo style
Wild Boar Pate
Wild Boar with Orange glaze and wilted Spinach
Spicy Boar balls served with Soy and Onion dipping sauce
Griddled Boar Chop with griddled Fennel and Plum Chutney
Spicy Wild Boar with Pommes Dauphinoise
Wild Boar Popovers with Tomato Sauce
Wild Boar Sausage with Pumpkin and Potato Mash,
and Caramelised Onion
 
Wild Boar Chops with Juniper and Rosemary Butter,
and Apple sauce
Roast Wild Boar with Beetroot and aromatic Herbs
Melon with Wild Boar Prosciutto
Topini al Cinghiale (Gnocchi with Wild Boar Sauce)
Salsiccie de Cinghiale in Crosta (Wild Boar Sausages
wrapped in Pastry)
Pappardelle al Cinghiale (Wide Noodles with Wild Boar Sauce)
Ova Sode Alla Maremmana (Stuffed Eggs, Maremma Style)
Tegamata di Salsiccia e Funghi (Pan Fried Sausage and Mushrooms)
Scottiglia di Cinghiale (Mixed Wild Boar Stew)
Arrosto di Coscia di Cinghiale con Salvia, Prugne e Confettura (Roasted Leg of Wild Boar with Sage, Prunes and Red Jam)
 

Wild Boar Sausage with Pumpkin and Potato Mash,
and Caramelised Onion

Serves 1
Preparation time: Less than 30 mins
Cooking time: 10 mins

• 4 wild boar sausages
• 2 medium potatoes, peeled and chopped
• ¼ pumpkin, peeled, de-seeded and chopped
• 1 tbsp wholegrain mustard
• 1 tbsp unsalted butter
• 2 tsp soft brown dark sugar
• ½ red onion, peeled and finely sliced
• 1 tsp chopped fresh basil
• Salt

1. Preheat a griddle pan.
2. Half fill a medium pan with water. Bring to the boil and season with salt.
3. Boil the potato and pumpkin until tender.
4. Griddle the sausages for 12-15 minutes or until cooked through and well charred.
5. In a small frying pan, gently melt the butter and sugar.
6. Stir in the onion and leave to caramelise.
7. Drain the potatoes and pumpkin. Return them to the pan and mash with the mustard.
8. Stir the basil into the onion.
9. Serve the sausages on the mash, topped with the caramelised onions.

 
rule
 

Wild Boar Chops with Juniper and Rosemary Butter,
and Apple sauce

Serves 2

• 2 Wild Boar chops
• 5 Juniper berries
• 8 Fresh Rosemary leaves
• 50g Butter
• ½ Lemon juice
• Olive oil
• 150ml Dry cider
• Seasoning

For the Apple sauce
• 2 Bramley apples
• ½ Lemon juice
• 50g Sugar

Peel and core the apples then cook over a low heat with the lemon juice and sugar, until they are reduced to a pulp.

Pound the Juniper berries and Rosemary to a rough paste then add the butter and lemon juice and mix thoroughly.

In a heavy based frying pan heat a little olive oil, then add a spoonful of the Juniper butter to the pan, season the chops with Salt and Black pepper and fry for 5 or 6 minutes on each side until they are nicely golden brown and cooked through.
Take them out of the pan and put on a warm plate.

Pour off any excess fat from the pan and add the cider, scraping any sticky bits from the bottom of the pan and stir into the Cider. Add a little seasoning and reduce a little.

Plate up the chops and spoon on the remaining Juniper butter, then pour over the Cider to melt the butter and serve with generous spoonful of Apple sauce.

 
 
         
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