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- About: Flavor Variability | Trichinosis
- Recipes: Sausage | Loin Recipes | Stews & Braises | Wobbly Bits | Pasta | Other
About
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 pig 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. This does not apply if you are making regular sausage, as these will be cooked before you eat them. Read this article on trichinosis in wild game for all the details you need to know.
Sausage
Homemade Sausage Recipes
Recipes for fresh sausages with all sorts of meats, including wild boar and bear.
Read MoreLoin Recipes
Wiener Schnitzel
Pounded boar or bear loin breaded, fried in butter and served with lemon. Simple and good.
Read MoreClassic Jaegerschnitzel
Another pounded cutlet — of any meat, really — served with a creamy mushroom sauce.
Read MoreJapanese Ginger Pork
A simple Japanese pork loin recipe, served with mushrooms, ginger and soy sauce.
Read MorePork 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).
Read MoreGreen Garlic and Pink Pork
Wild Boar tenderloin with roasted asparagus and a green garlic sauce.
Read MoreStews and Braises
Asado de Puerco
This northern Mexican dish exists in many forms, and it contains a surprising ingredient: avocado pit!
Read MoreAjiaco, a Javelina Stew
A Yucatecan stew with all sorts of tropical flavors. Works great with any meat, really.
Read MoreCochinita Pibil
Another Yucatecan classic, this one may be the best thing you can make with a javelina or pork shoulder.
Read MoreOssobuco Milanese
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.
Read MoreChinese Red Pork
Chinese barbecued wild boar belly. It is made of awesome. And yes, this works with bear and domestic pork, too.
Read MoreChile Colorado
A Mexican classic, the “colorado” refers to the color of the stew, not the state.
Read MorePozole Rojo
Possibly the national dish of Mexico, this stew predates Columbus. Great with pork, chicken, bear or whatever you have lying around.
Read MorePork Chile Verde
Another Mexican classic, only this time the boar is braised in roasted green chiles and tomatillos.
Read MoreChilaca Pork Stew
This is a homey, easy dish from Michoacan, in Mexico. Pork, tomatoes, green chiles. What’s not to love?
Read MorePortuguese Feijoada, or Pork and Beans
This is the original feijoada, a thick pork and beans stew, made famous in Brazil. This version is more European.
Read MoreWobbly Bits
Grilled Deer Heart with Peppers
Boar heart cut into cutlets, grilled over a hot fire and served with grilled peppers and onions.
Read MorePasta
Pelmeni and the Eating of Bears
Russian dumplings, a little like big tortellini, served with onions and sour cream.
Read MoreMalloreddus Pasta
A traditional Sardinian recipe of simple, handmade pasta with a rustic meat sauce.
Read MoreAuthentic Bolognese Sauce
An authentic Italian Bolognese sauce for pasta, made with wild boar or bear meat.
Read MoreOther Recipes
Konigsberger Klopse, German Meatballs
German wild boar (or bear) meatballs. This is a very traditional dish in Eastern Germany.
Read MoreFrench Pork Crepinette
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.
Read MoreBear 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.
Read MoreSichuan Twice-Cooked Pork
Classically done with pork belly or shoulder, this works well with a fat wild pig or bear.
Read MoreChinese 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.
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