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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)
 

Arrosto di Coscia di Cinghiale con Salvia, Prugne e Confettura (Roasted Leg of Wild Boar with Sage, Prunes and Red Jam)

Serves 6

• 1.5kg leg of wild boar
• Salt and pepper to taste
• 6oz large moist prunes
• 1/2 cup seeded raisins
• 1/2 teaspoon ground mixed spice
• 1 tablespoon chopped sage
• 1 1/4 (or a decent splash) of dry white wine (I have also used Red wine and is just as good)
• 2 heaped tablespoons of redcurrent or strawberry jam
• 2/3 cup of double cream
• Fresh parsley

Cut the leg so that it forms as flat a surface as possible as you are going to stuff it. Season with salt and pepper. Soak the prunes and raisins in boiling water for 30 minutes until plump. (Make sure prunes don't have seeds). Mix the spice and sage with the prunes and raisins and spread over the meat leaving a 2.5cm border. Roll up and secure with string. Place in roasting pan and pour over half the wine. Cook in a preheated moderately hot oven, 190oC (375oF) for 1.5 hours or until tender.

Transfer to a warmed serving dish. Add the remaining wine to the roasting pan, place over a low heat and bring to the boil. Simmer for 3 to 4 minutes until reduced to 2/3 cup. Add the parsley, jam and cream, check seasoning and simmer until thickened.

Slice the meat, pour the sauce over and serve with vegetables.

 
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