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The ancestor of the domesticated pig, wild boar has been hunted for hundreds, maybe thousands of years. Today it is, on the whole, no longer wild, but farmed, in enclosed woodland, although Australian wild boar is sent regularly to Europe. The dark flesh has little fat and is denser and more flavoursome than pork, with which it can be substituted in recipes. Generally wild boar is preferred young and is best at 6 to 12 months. Use the meat in casseroles, roasts, serve as steaks or buy as sausages. The meat must be thoroughly cooked and is best served with spicy accompaniments such as cranberry sauce, apples, red wine, chestnuts or prunes.
Recipe by Frank Bordoni