Many people consider that wild boar is such a bad rap because of its gaminess and destructive nature.
But regardless, it’s much heartier than beef and can easily be prepared right off the hog hunting for a quick, delicious meal. The list below will suggest some best of the best recipes.
Also, at the end of this article, I’ll share with you some a few golden tips to remove the gaminess from boar. Don’t overlook it!
Wild boar fillet with cumin seeds and beetroot – The most flavorful recipe
- 2 pounds of boar fillet
- 2 pounds of trimmed beetroot
- 2 tbsp. of chives, chopped
- 2oz of butter
- 3 tbsp. of rapeseed oil
- 1 tbsp. of cumin seeds
- Salt and pepper
Step 1: Boil 300ml-400ml salted water. Then, add beetroot, cook for 20-30 minutes (depend on their size) until done. Slip off their skins and cut into wedges.
Step 2: Heat 2 tbsp. of rapeseed oil in another pan. Then, fry the boar fillet for 10-15 minutes. Keep turning regularly.
Step 3: Season the meat with salt & pepper. Take out, let it sit for 5-10 minutes. (Reserve the pan juice)
Step 4: Heat butter and the rest oil in a frying pan. Add the wedges and fry for 3-5 minutes, season with salt and pepper. Finally, add the cumin seeds and well stir.
Step 5: Turn off the heat and ready to serve.
Grilled wild boar – The Easiest recipe
· Wild boar (should be kept in a freezer or mini fridge for at least 30 minutes before cooking)
· 3 tbsp. of olive oil
· 1 tsp of thyme
· 1 tsp of Dijon mustard
· Salt & pepper
Step 1: Oil the grill and preheat it at medium-high heat
Step 2: Drain the meat with clean paper towels. Then, carefully score all fatty areas with a sharp paring knife in a crosshatch pattern. Try not to cut through the flesh.
Step 3: Season it with salt and pepper.
Step 4: While letting the meat marinated, whisk fennel, thyme, and olive oil in a small bowl. Then, brush this mixture on the entire boar meat.
Step 5: Place the meat on the grill rack (fat-side down) and grill for 10 minutes. Then, turn over the rack, keep grilling for another 10 minutes or until the thickest part of the grill rack reach 145 degrees Fahrenheit
Step 6: Pass the cooked boar into a cutting board, let it rest for 10 more minutes and then, slice it into itty-bitty pieces.
Ready to serve
Braised Wild Boar Belly – The Most Versatile
· 2 pounds of wild boar belly
· 4 cups of brining solution
· 1 quart of beef stock
· 3-4 tbsp. of rapeseed oil (or peanut or canola)
Step 1: Soak the belly in salted water and leave it overnight in your fridge or freezer
Step 2: Cut it into itty-bitty pieces and store it in a shallow crisscross pattern on a non-rib side.
Step 3: Preheat an oven at 325 degrees Fahrenheit while heating the oil in a pan at medium-high heat
Step 4: Layer the belly pieces in a braising pot, fat-side down, and start searing to dry out all fat. Once it turns brown, do the same with the other side of the meat.
Step 5: Pour off the excess fat. Then, pour the beef stock in (enough to cover the meat) to deglaze
Step 6: Cover the braising pot while bringing the beef stock to a simmer. Then, place it in the preheated oven, cook for 1,5 hours until tender.
Ready to serve.
How to remove gaminess from the board?
Note: This process also works on other wild meat.
· Baking soda
Step 1: Place the flesh in a cooler with an opening drain to exhaust the water
Step 2: Pack boar in an ice bag for 3-4 days
Step 3: Rinse it. Then, close the drain of the cooler
Step 4: Cover the meat with a mixture of water and baking soda in the cooler. Then, place it in the ice bag again, leave for one more day. Refill ice if needed.
Step 5: Rinse the meat and this time you will find that gaminess is already gone.
I believe that even if you’re a newbie in cooking, those recipes above are simple enough to follow with ease. Wild boar is actually a unique type of meat with less content of cholesterol, drying out faster after fully cooked. The same with its taste. So, I hope this detailed instruction can help you to find a more tasteful way to enjoy boar.