The Real Boar Company
Home Our Boar Charcuterie Meat Stockists Recipes News Awards     The Real Boar Company on Facebook The Real Boar Company on Twitter Contact
     
  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)
 

Grilled Wild Boar Salami on Celeriac Remoulade
Mike Feasey Brace of Pheasants, Plush, Dorset

As well as being a good baguette filling, the wild boar salami from Simon is good grilled. Serve with a couple of sourdough rye toasts (either Leakers or Long Crichel bakery is best local Organic bakery). Serve with a remoulade dressing on celeriac.

• 2 kg celeriac, well-peeled, fine-julienned
• 1 tbsp mayonnaise (home-made)
• 15g salted drained anchovies, pulped
• 2 tbsp drained capers
• 2 tbsp strong mustard
• A large squeeze lemon juice

Blanch the celeriac juliennes in boiling water, refreshing in iced water after 1 min. (Don't 'overcook' the celeriac to prevent it going 'mushy'). Drain well, and squeeze out excess water.

Blend the capers, mustard and anchovies with the lemon juice and a little of the mayo. When smooth, fold into the rest of the mayo. You may need to 'adjust' the levels of the additions to the mayo here, depending on their 'strength'. If the mix is a little to 'stiff' slacken it off by adding a little good-quality olive oil. The remoulade should be a smooth sauce with a little 'after bite' of mustard, anchovy and lemon flavours – all evenly balanced).

 
rule
 

Oven-baked Rigatoni with Wild Boar Salami
Jamie Oliver

Serves 4

This is a great dish for when you've got mates coming round as it's easy to make and looks fantastic. The wild boar salami tastes great, and as well as cooking with it you can use it in sandwiches.

• A good glug of extra virgin olive oil
• A wild boar salami, sliced
• 1 red onion, peeled and sliced
• 1 clove garlic, peeled and sliced
• 4 tablespoons balsamic vinegar
• 400g tin chopped tomatoes
• 3 tablespoons crème fraîche
• A large bunch of fresh basil, leaves picked and chopped
• Sea salt and freshly ground black pepper
• 300g rigatoni
• A ball of buffalo mozzarella, sliced

Preheat the oven to 190°C / 375°F / gas 5

Heat the olive oil in a frying pan, and fry half the salami until quite crisp. Add the onion and garlic and cook slowly until the onion is soft. Add the balsamic vinegar, chopped tomatoes, crème fraîche and basil. Mix together, season to taste, and simmer for a few minutes.

Cook the rigatoni according to the packet instructions until 'al dente'. Drain, and drizzle over a little olive oil and seasoning. Tip into a baking dish and pour over the sauce.

Lay the mozzarella over the top with the rest of the salami. Bake in the preheated oven for 25 minutes until golden. Delicious.

 
 
         
  © The Real Boar Co 2017 Terms & Conditions Privacy Site design: Ammonite Design Associates