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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)
 

Tegamata di Salsiccia e Funghi (Pan Fried Sausage and Mushrooms)

Serves 6

• 600g fresh porcini mushrooms
• 900g wild boar sausages or sweet Italian sausages
• 3 tablespoons extra virgin olive oil
• 1/3 cup red wine vinegar
• 3 garlic cloves, chopped
• Salt
• 1 tablespoon chopped fresh mint or thyme

Clean the mushrooms by rubbing them with a dampened cloth, do not wash them. Trim the mushroom stems, then slice the mushrooms; set aside.

Prick the sausages with a fork. In a skillet over moderate heat, warm the olive oil. Add the sausages and fry until they start to turn brown, about 5 minutes. Remove some of the cooking fat and pour in the vinegar. Continue cooking until the vinegar evaporates, about 5 minutes.

Add the mushrooms and garlic and cook for another 5 minutes. Season to taste with salt, sprinkle with the mint and stir well.

Arrange the sausages on a platter and serve very hot.

 
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Scottiglia di Cinghiale (Mixed Wild Boar Stew)

Serves 6

• 1.8kg of mixed wild boar cuts, such as leg or loin chops, including bone
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 carrot, peeled and chopped
• 1 celery stalk, trimmed and chopped
• 1 tablespoon chopped fresh flat-leaf (Italian) parsley
• 1 tablespoon chopped fresh thyme
• Small piece of dried chilli
• 1 cup of dry red wine
• 600g plum (egg) tomatoes, peeled and chopped
• 1 cup light meat stock

Cut the meat into bite sized pieces. In a roasting pan over moderate heat, warm the olive oil. Add the garlic and fry gently for a few minutes. Add the wild boar and brown on all sides, about 10 minutes. Season to taste with salt and pepper.

Add the carrot, celery, parsley, thyme and chilli. Stir well and pour in the wine. Lower the heat and cook until the wine evaporates, about 10 minutes. Add the tomatoes and cook for 2 hours, gradually adding the stock when the pan becomes too dry.

Ladle the meat and sauce onto a platter and serve.

 
 
         
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