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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)

Roast Wild Boar with Beetroot and aromatic Herbs

Serves 4

• 1.5kg Wild Boar roasting joint
• 1 Small bunch each of Sage, Parsley, Rosemary and Marjoram
• 6 Cloves of garlic
• 750g Beetroot
• Seasoning

Preheat your oven to 200c gas 6.

If the butcher has not all ready done so score the rind with a sharp knife, then rub with salt, this will help to make excellent crackling.
Do not be tempted to trim any fat at this stage, as the meat cooks this will naturally baste the joint keep it succulent and moist.

Place all the herbs and Garlic into the centre of the roasting tin then place the joint on top of the herbs.

Roast the joint in the centre of the oven for 25 minutes at 200c then turn down the heat to 170c gas 4. Allow 40 minutes per kg + 40 minutes a little longer for shoulder or hand joints to ensure they are tender.

Top, tail and peel the beetroot, cut into ¼`s then 45 minutes before the joint is done, place into a separate roasting dish, add enough fat from the roasting joint to coat the Beetroot, season and place into the oven with the joint.

When the joint is cooked, remove from the roasting dish put onto a warm plate and cover, then leave to rest.

Pour off any fat from the roasting tin, reserving in a pot, this herb infused Boar fat is excellent for roasting potatoes.

Make your gravy in the normal way incorporating all the herbs and garlic, then strain into a warmed jug.

Serve with the carved meat, crackling and roast Beetroot.


Melon with Wild Boar Prosciutto

Serves 2

• 3 tablespoons olive oil
• 1-2 tablespoons lemon juice
• Salt & freshly ground black pepper
• 1/2 cantaloupe melon cut into 4 slices
• 6 slices of wild boar prosciutto torn
• 50g rocket, watercress and baby spinach salad leaves (from a bag)

Mix the olive oil, lemon juice and seasoning together in a screw-topped jar. Arrange the salad leaves on two serving plates and pour over enough dressing to coat. Tuck the melon and wild boar prosciutto among the salad leaves and serve immediately.

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