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Wild Pig and Bear Recipes

crepinettes recipe wild boar

Photo by Holly A. Heyser

Wild boar is a princely meat when that boar is young or it was a sow; old boars can get funky and are much more challenging to cook. As omnivores, whatever the wild pigs were eating before you came along and shot one will determine how they taste, and, in some cases, what you can do with them. A beast shot in a California summer will have been eating a lot of juniper and other strong-flavored forbs, and so the meat will be fascinating but strong. That same pig taken in spring after eating much of a farmer’s green barley sprouts will surpass any domestic pig, no matter how well raised. As with most things, timing and location are critical.

Bears are even more variable. A black bear that had been eating berries — or in the case of one group of Southern California bears, avocados! — will be wonderful eating. But that same bear could taste like low tide on a hot day if it had been eating dead salmon by a stream. You will get some idea of the quality of the meat when you field dress it. Just pay attention to your nose.

Both animals lend themselves to curing, but both, unfortunately, can be carriers of trichinae parasites that cause trichinosis. So if you plan on curing boar or bear, I recommend freezing the meat for at least a week before you start. This does not apply if you are making regular sausage, as these will be cooked before you eat them.

Photo by Holly A. Heyser

Fresh Sausages

Recipes for fresh sausages with all sorts of meats, including wild boar and bear.

Loin Recipes

Photo by Holly A. Heyser

Wiener Schnitzel

Pounded boar or bear loin breaded, fried in butter and served with lemon. Simple and good.
Photo by Holly A. Heyser

Classic Jaeger Schnitzel

Another pounded cutlet — of any meat, really — served with a creamy mushroom sauce.
Photo by Hank Shaw

Wild Boar Stir-Fry with Asparagus

A very easy, very simple and lovely dinner done with the loin of wild pig (or really anything) and asparagus (or really any seasonal vegetable).

Green Garlic and Pink Pork

Wild Boar tenderloin with roasted asparagus and a green garlic sauce.

Stews and Braises

Photo by Holly A. Heyser

Black Bear Osso Buco

Shanks from a bear slow braised in the classic Italian method. You can make osso buco with large boar shanks, elk shanks or moose shanks, too.
Photo by Holly A. Heyser

Chinese Red Cooked Bear

Chinese barbecued wild boar belly. It is made of awesome. And yes, this works with bear and domestic pork, too.
Photo by Holly A. Heyser

Wild Boar Chile Colorado

A Mexican classic, the “colorado” refers to the color of the stew, not the state.
Photo by Holly A. Heyser

Wild Boar Chile Verde

Another Mexican classic, only this time the boar is braised in roasted green chiles and tomatillos.
Photo by Holly A. Heyser

Cheek by Jowl

Braised wild boar cheek with crispy jowl bacon.

Winter Wild Boar Stew

A hearty stew with mushrooms, chestnuts and potatoes.

Wild Boar Chorizo and Borlotti Beans

A Spanish take on baked beans. Sticks to your ribs.
Photo by Holly A. Heyser

Portuguese Feijoada

This is the original feijoada, a thick pork and beans stew, made famous in Brazil. This version is more European.

Wobbly Bits

Photo by Holly A. Heyser

Grilled Boar Heart with Peppers and Onions

Boar heart cut into cutlets, grilled over a hot fire and served with grilled peppers and onions.

Wild Boar Liver Creme Caramel

Yep. I went there. And it is really, really good!

 Pasta

Photo by Holly A. heyser

Russian Bear Pelmeni

Russian dumplings, a little like big tortellini, served with onions and sour cream.
Photo by Holly A. Heyser

Wild Boar Bolognese Sauce

An authentic Italian Bolognese sauce for pasta, made with wild boar or bear meat.

 Other Recipes

Photo by Holly A. Heyser

Konigsberger Klopse, Wild Boar Meatballs

German wild boar (or bear) meatballs. This is a very traditional dish in Eastern Germany.
Photo by Holly A. Heyser

Crepinettes with Wild Boar

This is a French style meatball wrapped in caul fat, which you can get out of a wild pig — or buy in a butcher shop.
Photo by Holly A. Heyser

Bear Fat Buttermilk Biscuits

Yep, you can make some really awesome biscuits using rendered bear fat instead of butter. Works with lard and duck fat, too.
Photo by Holly A. Heyser

Sichuan Twice-Cooked Pork

Classically done with pork belly or shoulder, this works well with a fat wild pig or bear.
Photo by Holly A. Heyser

Chinese Char Siu Pork or Wild Boar

Chinese style char siu pork, done with wild boar belly. You could use domesticated pork or bear for this, too.

More Wild Game Recipes

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