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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 Pate

(Prepare this pate at least 48 hours before you plan to serve it.)

Serves 6

2 large chicken breasts ¾ cup back fat from pork chops
¾ lb. wild boar and/or pork ½ cup duck livers (optional, but a great addition)
1 Granny Smith apple, peeled & cored 1 ½ tsp salt
½ tsp freshly ground black pepper ¼ tsp nutmeg
3 juniper berries 4 bay leaves
1 tsp mixed dried herbs – marjoram, sage thyme
¼ cup brandy ¼ cup Port or Madeira
1 lb bacon, preferably double smoked 2 large eggs

Dice the chicken, wild boar or pork, the fat and livers (if using) into walnut-size pieces.
In a very hot skillet quickly sauté the meat in small batches to brown on all sides. The meat should still be rare.

In a bowl place the meat and apple cut into chunks and sprinkle with salt, pepper, nutmeg, juniper, 1 bay leaf, dried herbs, brandy and Port. Enjoy a sip of brandy or Port yourself. Mix well and cover. Chill for 24 hours.

Preheat oven to 400 degrees F.Remove the bay leaf and lift meat out of the marinade, reserving liquid. Grind the marinated meat and apple in a meat grinder fitted with a coarse blade or in a food processor. Process in very small batches.

Dice the bacon into small pieces and mix into the pate. Mix in the eggs and juices from the marinade and mix well. Spoon off about a tablespoon of pate, form it into a small patty and fry it to test the seasoning. Adjust seasoning if necessary.Fill a terrine or loaf pan with the meat, smooth the top and decorate with bay leaves. Bake in oven for 60 minutes.

While the pate bakes, some fat will rise to the top. If you let the fat cool with the pate, it will seal the meat and allow the flavours to develop more fully. Leave it for two days or so and you will be amply rewarded. The fat may be removed before serving, or may be eaten with the pate, depending on your preference. This pate will keep chilled for six to eight days.


Wild Boar with Orange glaze and wilted Spinach

Serves 1
Preparation time: Less than 30 mins
Cooking time: 10 to 30 mins

300g/10½oz wild boar fillet
pinch of black pepper
2 slices serrano ham
a little oil, for cooking

For the glaze
55g/2oz soft brown sugar
1 orange, juice and zest only
splash of white wine vinegar
splash of white wine
pinch of chilli flakes
1 clove garlic, crushed

For the spinach
knob of butter
150g/5¼oz spinach leaves, washed
salt and freshly ground black pepper

1. Preheat the oven to 200C/400F/Gas 6. Heat an ovenproof pan with a little oil over medium heat.
2. Season the wild boar fillet with pepper and wrap with the serrano ham.
3. Pan-fry for two minutes on each side, then place the pan into the oven for 6-8 minutes until the pork has cooked through. Remove.
4. In a saucepan, heat the brown sugar, orange juice and zest until the sugar has melted.
5. Whisk in the vinegar, white wine, chilli flakes and garlic. Cook until the liquid has thickened into a syrupy glaze.
6. Coat the wild boar fillet in the glaze and allow to rest for five minutes.
7. Meanwhile, wilt the spinach in a hot pan with a knob of butter.
8. Season with salt and pepper.
9. To serve, slice the boar fillet diagonally and arrange on a bed of spinach.
10. Drizzle with the remaining glaze.

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