Wild Boar Recipes

One 6-pound leg of wild boar*
1/4 cup coarse sea salt
1/4 cup coarsely ground black pepper

For the marinade:

4 cups hearty red wine
2 dried imported bay leaves
40 sprigs fresh thyme, rinsed
20 black peppercorns
6 cloves
1 carrot, trimmed, peeled, and cut in 1/4-inch chunks
1 medium onion, cut in eighths
1/4 cup best-quality red wine vinegar

To roast the wild boar: 

20 whole cloves
2 to 3 tablespoons olive oil

For the sauce:

2 cups chicken or veal stock
3 tablespoons red current jelly

Preparation

1. Rub the leg of wild boar all over with the salt and the pepper. Place it in a shallow dish, cover it loosely, and refrigerate it for 36 hours.
2. Bring the wine, the herbs and spices, and the vegetables to a boil in a medium-sized saucepan over medium high heat and cook for about 3 minutes. Remove from the heat and let cool to room temperature. Strain, reserving the bay leaf, thyme, peppercorns and cloves, and discarding the vegetables.
3. Whisk in the vinegar.
4. Quickly rinse the salt and pepper from the boar to remove most but not all of it. Pat meat dry and place it in a shallow dish. Pour the cooled marinade over it, return it to the refrigerator, loosely covered, and let it marinate for 36 hours, turning it at least four times.
5. Preheat the oven to 450°F.
6. Remove the leg of wild boar from the marinade and pat it dry. Make 20 tiny slits in it all over, and insert a clove into each slit. Transfer the boar to a baking dish, and pour one-fourth of the marinade over it. Roast in the center of the oven until the boar is golden on the outside, and when you cut into it it is a very faint pink (but not in the least red) which will take about 2 hours. Check it occasionally to be sure the marinade hasn’t evaporated. Pour the additional marinade over the roast, one-fourth at a time.
7. When the boar is roasted remove it from the oven, and set it on a platter in warm spot, loosely covered, to sit for at least 20 minutes so the juices have a chance to retreat back into the meat. To prepare the sauce, transfer the cooking juice and any browned bits from the bottom of the baking dish to a medium sized saucepan. Whisk in the chicken or veal stock and bring to a boil over medium-high heat. Reduce by about one-fourth, and then stir in the red currant jelly. Continue cooking and whisking until the sauce is smooth and satiny, 8 to 10 minutes. Remove from the heat.
8. Before slicing the boar remove as many of the cloves as possible. Thinly slice the wild boar and arrange it on a platter. Garnish with flat-leaf parsley leaves. Either pour the sauce over the meat, or serve it on the side.

2 cups Orange Juice
2 tsp. salt
1 tsp. Black pepper
2 tsp Everglades or Cajun seasoning
1/2 tsp. Garlic powder
4 Tbls of Worcestershire Sauce

Preparation

1. Use a 100 pound or smaller wild hog’s shoulder or ham only.
2. Mix all the ingredients and marinate the hog meat in it for 2 hours for or more.
3. Remove the meat from the marinade and place it on a sheet of heavy duty aluminum foil and splash it all over with Worcestershire sauce.
4. Slow cook it over a wood fire or gas grill until meat pulls away with a fork.
5. Cook a wild hog well done only.

4 cups olive oil
1-1/2 cups soy sauce
2 tbsp. garlic puree
1 tbsp black pepper
1/4 cup honey

Sauce

2 cups field mushrooms
1 cup sliced leeks
1 cup brown sauce “demi glaze”
salt to taste
pepper to taste
1 tbsp garlic puree

Preparation

Mix marinade thoroughly. Place chops in marinade for at least 5 minutes. Char-broil until medium rare. Meanwhile pan-fry leeks and mushrooms with garlic. Add brown sauce. Reduce and correct seasoning. Pour sauce over chops and serve.

1 Wild Boar Butt Roast or Back Strap (about 10 pounds) Cubed in 2-4″ pieces (important on the size of cubes)
2 cups of water
3 table spoons of brown sugar
6 pack of your favorite beer
1 cup of fresh squeezed orange juice with pulp. (I use Naked Juice)
3 shakes of all spice
2 shakes of garlic powder
4 globs of bullseye bbq sauce
4 cap fulls of soy sauce(soy sauce lid)
4 pinches of salt
8 oz can of diced green chiles

Preparation

1. Prepare your boar meat the way you want, but I suggest keeping your meat in a cooler, keeping it iced, and drain water every day until water is clear (3 days usually). This takes any funky taste out of the meat and makes it palatable (in my opinion). Four hours before I cook the meat, I cut into 2-4″ cubes, and soak in 2 bottles of beer for about 2-3 hours. By the way, I start this after breakfast. (Be sure to take the first sips out of the beer, as they are the best!)
2.  4 hours before your ready to eat, place the cubes of boar meat into a big deep iron skillet. Add all spice, BBQ sauce, soy sauce, sugar, salt, garlic powder, chilies, and water into the skillet till near the top.
3. Set on a low heat, and take a wooden spoon, and stir from the bottom up gently all around skillet, so as not to spill liquid. Do not boil; keep on low heat until half of liquid is boiled down in skillet.
4. Open up a bottle of beer, take a sip, and add the rest to the top again. The liquid will evaporate quicker this time, but boil this down until you get brown gravy on the bottom.
5. Add 1 cup of orange juice, stir into meat, and boil down until meat is a rich golden brown color. The liquid will start bubbling nicely at this point. Turn off heat, and let meat set. At this point, you probably want to start some Mexican rice, beans, and any other sides you want.
6. Grab some friends and family, and enjoy! Crack a cold beer for yourself, (you deserve it!) and tell the story of how you took that wild boar!

Ingredients

5 # Pork Shoulder
1/4 c. Salt
1 Tbsp. Sugar, white
1 Tbsp. Sage, chopped
1/2 tsp. Ginger powder
1 1/2 tsp. Nutmeg
1 1/2 tsp. Thyme, dry
1 1/2 tsp. Cayenne or a bit less
2 tsp. Black Pepper, ground
1 c. Ice Water

1. Finely grind pork shoulder and combine all ingredients together with ground meat.
2. For easy assembly, spread out saran wrap over the length of your kitchen counter.
3. Mound sausage in a roll length wise about 2 inches high.
4. Roll plastic wrap over length of sausage and bind tightly. (Meat should look like a large sausage roll.
5. Refrigerate rolls, or freeze and then thaw for slicing sausage into patties.

Bacon is one of the most delectable recipes out there on the internet. Below are the ingredients and instructions on how to create your very own wild hog bacon.

2 gallons water
2 wild boar bellies
¼ cup pink salt
2 cups salt
¼ cup of garlic powder
¼ cup of whole peppercorns
¼ cup of Worcestershire sauce
¼ cup of onion powder
1 cup of brown sugar

Instructions here.

You can ask anyone to come for dinner once they hear the word “ribs”. Many people enjoy this delicious dish. The sweetness of the Barbeque sauce made from figs will delight anyone’s taste buds. There are numerous wild hog recipes that will make your guest crave your cooking.

Ingredients

1 tsp paprika
1 tsp of black pepper
3lbs of St. Louis wild hog ribs
1-1/4 tsp of kosher salt
1 tbsp of fresh chopped thyme
1 bay leaf
1-1/4 cups of chicken stock
3 tbsp of canned tomato sauce
¾ cup of preserves or fig jam
¼ to ½ tsp of ground Chipotle pepper
2 tbsp of apple cider vinegar

Many people like Tacos so much that whatever meat it is, they are ready to put it in a Tortilla. Carnitas is a staple in any Hispanic table and changing pork to wild hog will give flavorful results. The fat garnered from the hog is very rich compared to any swine bought from a grocery store. There are a lot of wild hog recipes that will make an ordinary dish extraordinary.

Ingredients

For Carnitas:

5 fresh marjoram sprigs (5 inch)
2 tbsp coriander seeds
5 garlic cloves, smashed and peeled
1 ½ medium onions, quartered and peeled
2 bay leaves
1 tbsp kosher salt
5 lbs of boneless wild hog shoulder cut into cubes

For salsa:

2 cups dice jicama
2 cups dice mango
3 tbsp chopped cilantro leaves
½ white onion, chopped
3 tbsp lime juice
2 pieces of Serrano chiles, chopped and stemmed
Kosher salt

Instructions here.