Wild Boar Fillet

As a game meat, wild boar meat is leaner and tends to be a darker red than ordinary pork. Wild boar meat has an intense, sweet and nutty flavor, due in part to its wild diet.

Wild Boar Cooking Tips

IT’S LEAN, DON’T OVER COOK IT

Wild Boar is low in fat and is best served medium. Best cooked low and slow.

DON’T COOK COLD

Bring the meat to room temperature before cooking it. Don’t defrost in a microwave.

OIL THE MEAT NOT THE PAN

When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little oil, before searing for 3-5 minutes per side.

ROASTING – SALT PLUS HEAT EQUALS CRISPY AND DELICIOUS

When roasting sear all sides of the meat to seal in the juices. Wild boar is best roasted low and slow. 1kg = Just over 2 hours cooking time.

Put the meat  in at a high heat, around 220°C  for 40 minutes and then reduce the heat right down to 160°C for an hour – take the roast out of the oven and check it – if the meat is falling apart then it’s done.  If not, reduce the heat to 150°C and cook for another half an hour or so.

KEEP STIR FRY MOVING

Wild Boar stir fry only takes a couple of minutes cooking on a high heat – just remember to keep the meat moving in the pan or wok to avoid over-cooking.

REST IT

After cooking, let your boar rest, covered, for 5-10 minutes to allow the juices to evenly disperse.