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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)

Oven Roast Wild Boar Steaks with Potatoes and Garlic

Serves 6

• 6 wild boar steaks
• 1 large sprig of rosemary, in two
• 85ml/3 fl oz olive oil plus a little for frying
• 3 cloves garlic, crushed
• 900g/2lb potatoes, peeled and cut roughly into 2.5cm/1in chunks                        
• 150ml/5 fl oz dry white wine
• 1-teaspoon thyme leaves
• salt and freshly ground black pepper

Pre-heat the oven to 180c/350f/Gas mark 4. Brown the steaks in a little olive oil over a high heat. Lay them overlapping in a roomy ovenproof dish and fill the gaps around them with potatoes.

Sprinkle over the thyme leaves, tuck in the sprigs of rosemary between the steaks and smear the garlic around the meat and potatoes. 

Season generously with salt and pepper and drizzle the white wine over. 
Now trickle over 85ml/3 fl oz olive oil and cover the dish with foil.

Bake for one to one half hours until the meat and the potatoes are tender.

Raise the heat to 230c/450f/Gas mark 8, uncover the dish and return to the oven for a final 10-15 minutes to brown. Serve immediately.


Spiced Honey Roast Shoulder of Wild Boar

Serves 8

• 4-5 lbs/2 kg boned and rolled shoulder
• Salt and pepper
• 2 dessertspoons Worcestershire sauce
• Salted water or stock to cover
• 3oz good dripping
• Selection of raisins, cloves, juniper berries, cumin,
• 5-tablespoon honey
• Celery seed, lovage, pennyroyal and coriander

Put the meat in a pan cover with the water or stock, and bring to the boil. Simmer for one hour, and then lift out the joint and place in a roasting tin. 

Spread the dripping over the joint, and then the honey. Sprinkle with salt, pepper and Worcestershire sauce.

Make your choice of herbs and spices and strew them over the honeyed joint. 
Roast in a moderate to slow oven 180c/350f/Gas 4 for one half to two hours basting frequently with the spiced honey. 

If necessary moisten the joint with a little of the initial stock.

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