How exactly do you prepare that wild boar that you just bagged? Boar meat’s biggest downfall is that it’s lean and can taste gamey. According to Honest-Food.net, “Wild boar is a princely meat when that boar is young or it was a sow; old boars…are much more challenging to cook. As omnivores, whatever the wild pigs were eating before you came along…will determine how they taste, and, in some cases, what you can do with them.”
In consideration of that, many wild boar recipes pair nutty-tasting boar meat with sweet flavors like mango or apple. Here are three wild boar recipes to try:
If you enjoy Latin twists on recipes, try this one. Again, you’ll appreciate the pairings of sweet flavors with the lean meat.
- 5 fresh marjoram sprigs
- 5 medium garlic cloves, peeled and smashed
- 2 tablespoons coriander seeds
- 2 bay leaves
- 1-1/2 medium white onions, quartered
- 1 tablespoon kosher salt
- 5 pounds wild boar shoulder, cut into 2-inch cubes (don’t trim the fat)
- Place the marjoram, garlic, coriander, and bay leaves in a small piece of cheesecloth, and tie it tightly with twine.
- Place the bundle in a Dutch oven or large heavy-bottomed pot along with the onions and salt.
- Arrange the boar in two layers, adding enough water to just cover the meat.
- Bring to a simmer over medium heat.
- Skim and discard any foam that floats to the surface.
- Simmer uncovered, skimming the surface and turning the boar pieces occasionally, until the meat is tender and just beginning to shred apart, about 3 to 3-1/2 hours.
- When the meat is ready, remove and discard the herb bundle and onion quarters.
- Increase the heat to medium high, and cook until the remaining water has evaporated and just the rendered fat is coating the bottom of the pan.
- Reduce the heat to low, and let the meat fry in the fat, turning occasionally, until browned all over and starting to fall apart, about 20 minutes.
- Remove and discard any large pieces of unrendered fat.
- Serve the carnitas in the tortillas, topped with the salsa, with the lime wedges on the side.
- 2 cups jicama, diced
- 2 cups mango, diced
- 1/2 cup white onion, finely chopped
- 3 tablespoons fresh cilantro leaves, finely chopped
- 3 tablespoons freshly squeezed lime juice
- 2 serrano chiles, stemmed and finely chopped
- Kosher salt
Place all of the ingredients in a bowl, season with salt, and stir to combine. Cover and refrigerate until ready to serve.
Wild boar is lower in cholesterol and higher in protein than domestic beef, pork, and even chicken. So, don’t feel too guilty about indulging in a nice-sized portion of succulent braised belly meat.
- 2 lbs. wild boar belly
- 1 quart beef stock
- 4 cups brining solution
- High heat oil (grapeseed, canola, peanut)
- Brine the boar belly in the solution overnight in your fridge.
- Preheat oven to 325 degrees.
- Cut the belly into pieces that aren’t too big to lay into your braising pot in a single layer.
- Score the belly fat in a shallow crisscross pattern on the non-rib side.
- Heat the oil in a pan over medium/medium high heat.
- Lay the pieces of belly in the pan fat-side down, and sear to render out the fat.
- Flip the belly once it has developed a brown crust, and quickly sear the other side.
- Pour off the excess fat, and deglaze the pan with the beef stock (pour in enough to cover the belly.)
- Cover the pan, and bring the stock to a simmer.
- Move the pan to the oven to braise for an hour and a half, until tender.
The bite from whiskey and the sweetness of apples pair together to make a tender, unique dish. Enjoy it year round, but it’ll end up being a favorite to add to your list of best autumn wild boar recipes.
- 1 wild boar rack
- 1/4 cup bread crumbs
- 4 tablespoons mustard
- 4 apples
- 1/3 cup brown sugar
- 1/4 cup whiskey
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- Combine the bread crumbs and mustard in a mixing bowl.
- Sear rack in a pan with a little oil over high heat.
- Transfer to a roasting pan. Pat the mustard crumb mixture onto the meat until coated.
- Using a meat thermometer, cook until the rack’s internal temperature reaches 150 degrees F, about 30 minutes.
- Remove and allow to rest about 10 minutes before cutting into individual chops.
- While the rack is cooking, cut the apples into thick slices.
- Heat a saute pan on high. Add the sugar and saute until it begins to caramelize, turning into a liquid and turning light amber.
- Lower the heat and add the butter to melt with the caramel.
- Add the apples and toss to coat.
- Add the whiskey, scraping the bottom of the pan to get all the caramel. Simmer for an additional 1-2 minutes.
- Serve warm.
The most difficult aspect about preparing wild boar recipes is the tendency to overcook it. Keep in mind that boar is leaner than the regular, local meat choices you’re used to bringing home from the grocery store. Check on your dish often throughout cooking to make sure the meat is slowly becoming savory and tender.
Now that you’ve bagged that boar with your bow hunting prowess, which of these wild boar recipes will you try first?