Wild Boar Recipes

Pulled Boar Rib Meat with Cous cous and vegetables
by Woojay Poynter
# 68

For Marinade
4 Tbsp Soy Sauce
¼ C Korean Chili Paste
¼ tsp Cayenne Powder
¼ C Sake
¼ C Brown Sugar
2 oz Ginger, peeled & chopped
6 cloves Garlic, peeled & chopped
1 ea Onion, peeled & julienned
4 Tbsp Sesame oil
½ Tbsp Ground Black Pepper
4 ea Bone-in Boar Chops

For Pulled Boar Rib Meat
1 Tbsp Vegetable Oil
1.5 # Bone-in Boar Ribs, cut into 3-4" pieces
As needed Kosher Salt
As needed Ground Black Pepper

For Cous cous
1.5 C Instant couscous
4 oz Canned chestnuts, roughly chopped
1 Tbsp Vegetable Oil
1 tsp Sesame Oil
1 oz Butter
1 Tbsp Fresh Parsley, chopped fine
1 clove Garlic, peeled & chopped
2 Tbsp Golden raisins
2 Tbsp Pine Nuts, toasted
1 tsp Lemon Zest, chopped fine
1 tsp Kosher Salt
Pinch Black Pepper

For Vegetables
8 oz Shiitake Mushroom
4 ea Baby Bok choy
8 ea Baby Carrots
8 ea Baby Red Radishes
1 Tbsp Soy sauce
½ C Water

Whisk all of Marinade ingredients to blend well in a medium mixing bowl. In a large leak-proof zip-tight bag, place the boar chops and the marinade. Seal carefully and refrigerate to marinate the chops for at least 4 hours.

Drain the marinade from the chops and set aside the marinade separate from the chops.
Heat the bottom pan of a 4-6 qt pressure cooker. Season all sides of the ribs with kosher salt and pepper. Add vegetable oil into the hot pan, and brown the ribs on all sides. Add the reserved the marinade used to marinade the chops into the pressure cooker with the ribs, and seal. Pressure cook for 45 minutes at 15 psi.

Start preheating a BBQ grill.

While the ribs are cooking, heat 2.5 cups of water in a medium pan to a boil. Once hot, whisk in the couscous and then the rest of the ingredients. Cover and set it aside for at least 5 minutes.

Once the ribs are cooked, first, carefully grill the chops on the grill on a low flame and flip occasionally to present the marinade from burning. Next, carefully release the pressure and remove only the ribs leaving the liquid in the pressure cooker. Lastly, add the vegetables, soy sauce, and water, and reseal the pressure cooker. Bring back up to pressure and cook for 2 minutes.

While the vegetables are cooking, pull the meat from bones and flake the meat with a fork and mix them into the couscous.

Carefully release the pressure from the pressure cooker, and remove the vegetables.
Plate each dish with a grilled boar chop, generous serving of couscous, and the braised vegetables. Enjoy!

Wild Boar Steak

Wild Boar Steak
by Toni Motamen
# 66

Blackened 8 oz Boar Steak served over caramelized onions with honey roasted baby carrots with a Burgundy Wine Sauce.

7 different Cajun peppers rubbed in to steak, cook in cast iron pan or flat grill, preferably served medium rare

Sauce: is a reduction of beef stock, Burgundy wine, fresh garlic, and a dash of tarragon.

Rub: Mix together sweet and hot cayenne pepper, Indian chili powder, White and Black Pepper and Garlic Powder

Served with the side dishes mentioned above.


Rack of Wild Boar with Sweet Potato, Apple and Celery Root Puree, Steamed Asparagus and finished with a Roasted Garlic Onion Sauce
by Michael J. Guarino
# 5

Serves 4

1 rack of Wild Board (3-4.5 lbs)
12 thin asparagus spears
1 oz of butter
¼ cup of shallots
½ cup of red wine
8 oz demi-glace
3-4 tablespoons of Roasted Garlic-Onion Preserves (recipe follows)
Salt and ground pepper

Roasted Garlic Onion Sauce
Melt butter in a sauce pan and sauté shallots for about 2 minutes (until transparent). Add red wine to deglaze the pan and reduce to an essence. Add demi-glace and simmer for 10-12 minutes. Add Roasted Garlic-Onion preserve and cook for another 10 minutes. Just before serving, whisk in the butter.

Roasted Garlic Onion Preserves
10 tablespoons extra-virgin olive oil
5 medium red onions, thinly sliced
5 Vidalia onions, thinly sliced
75 to 80 big cloves garlic, roasted
18 .oz jar orange marmalade
1 cup Currants
½ can tomato paste
2 tablespoons finely chopped ginger
1 cup+ balsamic vinegar
1 tablespoon+ sugar
Fresh Ground Pepper about ½ tablespoon (to taste

Heat oil in a large sauté pan over medium high. Add onions, garlic, ginger salt and pepper, tossing to combine. Once they begin sizzling, turn heat to medium low, cover pan and cook 30 minutes, adding marmalade and currants half way through cooking. Once onions become soft and clear, uncover, raising heat to medium high. Brown the onions. Stir often, scraping up the brown glaze on the bottom of the pan. You may need a little water as they approach being done. Once deep gold, stir in tomato paste and vinegar, cooking it down to nothing.

Rosemary Garlic Marinade
2 oz Extra-virgin Olive Oil
3-4 sprigs of fresh rosemary
3 garlic cloves
1 tablespoon of brown sugar
¼ cup red wine
¼ cup Worcestershire sauce
¼ cup soy sauce
1 ½ tablespoons of fresh ginger, chopped slightly
Ground pepper

Remove stems from rosemary and combine all the ingredients in a food processor or blender. Blend only until well mixed.

Sweet Potato, Apple & Celery Root puree
¾ pound of celery root, peeled and cut into 1-inch chunks
3 cups+ of milk
¾ teaspoon on kosher salt
Freshly ground pepper
2 ½ tablespoons of white rice
2 small McIntosh apple, peeled, cored, and quartered
2 teaspoons of unsalted butter

2-3 medium sweet potatoes
2 tablespoons of heavy cream
1 tablespoon of unsalted butter
Salt and ground pepper

Place the celery root in a medium saucepan and add the milk, ½ teaspoon of salt and a couple of good grinds of ground pepper. Bring to a boil over moderate heat. Stir in the rice, lower heat, partially covered and simmer for about 10 minutes. Add the apples and simmer for another 10 minutes longer, or until the celery root is very tender. Drain the mixture in a colander set over a bowl. Save the liquid.

In a food processor (or blender), puree the celery root mixture for 1-2 minutes, until perfectly smooth. If the consistency is too thick, add a little of the milk liquid left over. When almost perfect, add the butter and remaining salt and blend for 30 seconds more.

For the sweet potatoes, peel and cut potatoes into 1 inch pieces, add to medium saucepan and cover with salted water. Cook until tender, about 15-20 minutes. Drain potato's and pass through a food mill for smooth consistency. Add heavy cream, butter, salt and pepper and stir until blended.

Wild Boar
French the rack and clean the meat of all fat. Place Boar in a container (glass roasting dish) that will hold the meat flat and cover with marinade. Place plastic film over container and place in refrigerator for a minimum of 3 hours or overnight.

Heat oven to 325° and cook Boar until a meat thermometer reads 127° (about 45-minutes to an hour). Remove from oven and let it rest about 10 minutes before carving.

About 10 minutes before the Boar is done, place Asparagus in steamer and cook for 5 minutes.

To serve, place a ½ inch high round mold on the plate and fill with sweet potato. Raise the ring mold up higher and top potato mixture with apple/celery root puree. Cut boar into chops and place two (one on each side of vegetables). Pour Garlic-Onion sauce over half of each chop and top with steamed asparagus.