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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 Sausages braised in Red Wine

Serves 2 –3

• 1 lb / 450 g Wild Boar sausages
• 2 bay leaves
• 1 dessertspoon olive oil 
• 6 oz/175g medium open cap mushrooms
• 8oz/225g diced bacon or pancetta
• 1 heaped teaspoon plain flour
• 1 large clove garlic, peeled
• 1 rounded teaspoon mustard powder
• 8oz/225g shallots, peeled
• 1oz/25g soft butter
• 8 juniper berries
• 1 rounded tablespoon redcurrant jelly
• 10 fl oz/275ml red wine
• Salt and freshly milled black pepper
• 1 teaspoon chopped fresh thyme

Take a large flameproof casserole and heat the oil in it. Then, with the heat at medium, brown the sausages all over, taking care not to split the skins by turning too soon.

Next, using a slotted spoon, transfer them to a plate while you brown the diced pancetta along with the garlic and shallots. Now crush the juniper berries very slightly without breaking them - just enough to release their flavour. 

Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves. Season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and simmer gently for 30 minutes.

After that, add the mushrooms, stirring them well in, then leave everything to cook gently for a further 20 minutes – this time without the lid so that the liquid reduces slightly. To finish off remove the sausages and vegetables to a warmed serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole.  Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the pan, whisk in the redcurrant jelly and serve.

 
rule
 

Wild Boar Sausage in Marsala

• 2-3 sausages per person
• Glass of Marsala or red wine
• Olive oil for frying

Fry the sausages in the olive oil for about 5 minutes until browned, add the Marsala or red wine and continue to cook for about 10 minutes until cooked through.
Serve with creamed potatoes and a robust red wine.

 
 
         
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