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Spicy Boar balls served with Soy and Onion dipping sauce

Serves 1

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

For the boar balls
• 150g/5¼oz boar chop
• 2 cloves garlic
• 1 tsp soy sauce
• 1 pinch chilli flakes
• 1 pinch mixed ground spice
• 2 tbsp breadcrumbs
• 1 tbsp vegetable oil

For the dipping sauce
• ¼ onion, thinly sliced
• 2 tbsp of soy sauce
• Chives, to garnish

For the boar balls, mix all the ingredients together in a blender with salt and freshly ground black pepper to season.

Shape into five round balls.

In a frying pan heat the oil until hot.

Add the boar balls and cook for 3-4 minutes, keep turning while cooking.

Leave to rest for three minutes.

For the dipping sauce, mix all the ingredients together and serve in a dipping dish.

Serve with the boar balls and garnish the dish with chives.

Griddled Boar Chop with griddled Fennel and Plum Chutney

Serves 1

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

For the griddle boar chop
• 150g/5¼oz boar chop
• Salt and freshly ground black pepper

For the griddled fennel
• ½ fennel, thinly sliced on a mandolin
• 1 tbsp olive oil

For the plum chutney
• 1 tbsp olive oil
• ¼ onion, sliced
• 4 plums, chopped
• 2 tbsp honey
• 2 tbsp white wine vinegar

Season the wild boar chop with salt and freshly ground black pepper.

Place onto a hot griddle pan for two minutes on each side.

To make the griddled fennel, coat the thinly sliced fennel in olive oil and season with salt and freshly ground black pepper.

Place on a hot griddle pan and cook until golden. Season with salt and freshly ground black pepper.

For the plum chutney, heat a medium saucepan and add the olive oil.

Fry the onion until translucent and add the chopped plums.

Cook for three minutes and then add the honey and vinegar.

Serve with the wild boar and griddled fennel.

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