• Noisettes / Medallions 2-4 per person
• Olive Oil
• Wine Vinegar
• Lovage, mint, chives, parsley
• Yoghurt or single cream
Pack the meat into a dish and sprinkle with wine vinegar and olive oil so that they are barely covered.
Add a small stalk and leaves of lovage, good sprig of mint, some chives and some parsley. All chopped not too finely.
Leave to marinade for and hour or so, turning occasionally. Drain off as much marinade as possible, wet meat will not brown so easily.
Heat some butter in a large pan that is smoking hot and sear on each side, before reducing the heat and cooking to taste.
As steaks are done remove to warm serving dish.
Pour the marinade and herbs into the pan and gently cook for a minute or so, until all the pan juices have been amalgamated. At the last minute check the seasoning and pour in the cream or yoghurt and serve.
• 4lb leg or Saddle Wild Boar
• 1 Bottle Red Wine
• 4 crushed Juniper Berries
• Glass of Brandy
• 2 Sliced Onions
• 1 Clove of Garlic
• 1 Sliced Carrot
• 1 Bay Leaf
• Salt and pepper
Marinate the joint for 8 hours. Drain, dry and ‘lard’ it with butter, cook in preheated oven at 220c, gas mark 7 for 10 mins, turn down to 200c gas mark 6, and baste frequently with melted butter and some of the marinade for another hour.
Make a sauce with the pan juices, and glass of brandy (burnt) and enough of the marinade to absorb all the crusty bits sticking to the pan.
Serve with roast potatoes and vegetables of your choice.
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)