Region of Origin: Eurasia
Habitat: On all continents except Antarctica and on many oceanic islands
Current Range: North and South America, China and Europe
Life Span: 15-20 years
Wild boar (also known as Eurasian wild pig) has one of the wide-ranging geographical distributions of all terrestrial mammals, and humans have played a significant role in its expansion across the globe.
These pigs are a critical problem in many parts of the United States. Both their feeding style of rooting and their wallowing habits are vastly destructive to both native and manmade landscapes. Large herds are the norm as wild boar can double their population every four months given an adequate food supply. They are also adaptable to a wide variety of habitats and are extremely aggressive. Wild boar have an acute sense of smell and are most active at night, so hunting them takes skill. But as the following recipes attest, the rewards are great! A special thank you to author and ecologist Corinne Duncan for her content contributions to the Wild Boar Introduction.
1 (14-oz.) can beef broth
2 Tbsps. cornstarch
2 Tbsps. soy sauce
1 Tbsp. light brown sugar, packed
2 cloves garlic, finely minced
½ tsp. ground ginger
1 ½ pounds wild boar loin, lean, cut into 1-inch cubes
1 each medium red, yellow, and green bell peppers, cut into squares
1 large red onion, cut into wedges
Preheat the barbecue to medium-high (350–400˚F), making sure the grill is well-oiled or sprayed. In a saucepan, combine broth, cornstarch, soy sauce, brown sugar, garlic, and ginger. Bring to a boil, stirring constantly. Reduce the heat and continue to cook, stirring until thickened. Arrange wild boar cubes on skewers, alternating with mushrooms, peppers, and onion wedges. Grill 20–30 minutes or until done, frequently turning and brushing with the sauce. Serve with baked beans and grilled corn on the cob.
1 1⁄2 lbs cube steaks
1 cup all-purpose flour, plus
3 tablespoons all-purpose flour, divided
1 1⁄2 teaspoons salt, divided
1 1⁄4 teaspoons pepper, divided
1 teaspoon paprika
2 1⁄2 cups milk, divided
3 eggs, beaten
4 tablespoons oil
2 tablespoons butter
To Cook Wild Board Cutlets:
In separate shallow bowls, place 1 cup flour, 1/2 cup milk, and all eggs. Mix 1 tsp salt, 1 tsp pepper, and paprika into the flour and mix well. Add other seasoning to taste. Season both sides of each cutlet to taste. Dip cutlets in milk, covering completely, then dredge in seasoned flour. Dip floured cutlets in egg wash, then dip again in the seasoned flour. Heat 2 tbsp oil in a large skillet on medium heat. Do not overheat. Place cutlets in skillet and brown on each side, about 8-10 minutes total cooking time. Do not overfill skillet. Leave room to turn cutlets over. Remove from heat and set the steaks aside on paper towels to drain grease.
To Make White Gravy:
Drain all but 1 tbsp oil (If there is any oil. There is no problem if there is no oil.) Add butter. If there is no oil, add 1 extra Tbsp of butter. Melt the butter and add 3 Tbsp flour. Stir with a whisk to make a roux, deglazing the bottom of the pan. Cook for a few minutes on LOW heat; do not burn. Slowly add the remaining 2 cups milk, and stir or whisk. constantly until mixture comes to a boil and thickens. Cook for another minute or so and remove from heat.
Serve Country Fried Wild Boar with plenty of gravy on top (optional), mashed potatoes or macaroni and cheese on the side, and a side vegetable of choice.
2 pounds wild boar, venison, pheasant or turkey legs, etc.
2 dried chipotle chiles
4 dried ancho chiles
4 dried guajillo chiles
2 tablespoons lard or vegetable oil
2 cups chopped onion
5 garlic cloves, minced
1 quart of the appropriate stock, boar, beef, chicken, etc
1/2 cup crushed tomatoes
2 teaspoons cinnamon
1 tablespoon Mexican oregano
Cut the meat into large stewing pieces about 1-2 inches across. Salt well and set aside.
Remove the stems and seeds from the dried chiles, tear them into pieces and put into a large bowl. Pour boiling water over them and cover. Let this stand until the chiles are rehydrated, about 30 minutes. Once the chiles are soft, put them in a blender with enough of the chile soaking water to make a puree the consistency of ketchup. If you want -- and I recommend this -- push the sauce through a fine-meshed strainer (into another bowl) to remove any stray seeds or bits of skin.
In a heavy, lidded pot or Dutch oven, heat the lard over medium-high heat. Pat the meat dry with a paper towel and brown it well. Do this in batches and take your time. Remove the meat as it browns and set aside.
Add the onions to the pot and cook them, stirring occasionally, until they just begin to brown on the edges. Add the garlic and cook another minute. Return the meat to the pot and mix in all the remaining ingredients. Bring to a gentle simmer and cook until the meat is tender.
Serve with tortillas or over rice, garnished with queso seco, cilantro, maybe some raw onion, avocado and hot sauce.
2 Tbs. Parsley, chopped
1½ Tbs. Rosemary, chopped
1½ Tbs. Thyme, chopped
1½ Tbs Basil, chopped
1½ Tbs Oregano
½ Tbs. Dill, chopped
4 garlic cloves, mashed
2 tsp. Fresh cracked black pepper
2 Tbs. Dijon mustard
½ cup seasoned breadcrumbs
½ tsp Cayenne Pepper
¼ cup Worcestershire sauce
½ cup water
1 bunch Green Onions, minced
½ cup olive oil
1 lb Wild Boar Loin Medallions
Salt to Taste
Pepper to Taste
Preheat oven to 525° F. In a medium-sized mixing bowl, combine parsley, rosemary, basil, oregano, dill, and thyme. Add garlic, cracked black pepper, Dijon mustard, breadcrumbs, Worcestershire sauce and water. Stir until it becomes a thick paste. Lay medallions out flat. Spread paste over top side of loin medallions. Add salt, pepper, and other seasonings to taste.
Place loin medallions on an oven roasting rack inside an oven roasting pan. Place roasting rack in oven and lower oven temperature to 375° F. Roast medallions until meat is cooked to desired doneness. Remove and let sit for 10 minutes before serving.
2 full racks of wild boar ribs (roughly 4 ½ pounds)
¾ cup light brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
Wild Boar Ribs1 teaspoon salt
1 teaspoon fresh ground black pepper
½ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
Sweet and Spicy barbecue sauce
Preheat oven to 300°. Use a Dry Rub: Mix brown sugar, paprika, garlic powder, onion powder, ground red pepper, salt, black pepper, red pepper flakes, and cayenne pepper in a small bowl. Remove the thin membrane from the bone side of the wild boar ribs. Cut the rib racks in half. Lay out three sheets of foil and place a half rack on top. Douse each side of the racks with about a half teaspoon of liquid smoke and then massage each side with about a tablespoon of the dry rub. Cover Ribs With BBQ Sauce. Cover the ribs with three more layers of foil. Fold the edges to make a tight seal. Place tin foil-wrapped ribs in the oven to bake for 2 hours. Cook for 2 hours. Remove rib racks from the foil and slice them between each bone to make individual servings. Place the individual ribs on a foil lined pan and cover them with a layer of BBQ sauce. Turn the oven to broil. Place ribs back in oven on top rack for about 7 minutes or until BBQ sauce begins to caramelize and burn. Serve with vegetables of choice.
1 1/2 lbs Boneless Wild Boar
1 cup Broccoli Florets
1 cup Cauliflower Florets
1 cup Carrots, sliced
1 cup Snow Peas
1 cup Fresh Green Beans, cut
1 cup Bellpepper, cut in squares
1 cup Onion, cut in squares
1/2 cup Cashews or Peanuts (optional)
1/2 cup Water Chestnuts (optional)
1 1/2 Tbsp Garlic, minced
2 Tbsp Soy Sauce
2 Tbsp Lime Juice
1/4 cup stock or water, optional
Slice the Wild Boar across the grain as thinly as you can. Cut the slices into bite-sized pieces. Heat a large skillet on high heat until it starts to smoke. Add 1 tablespoon of the oil, and swirl it around the pan. Add all the Wild Boar. Cook the Wild Boar, stirring occasionally, until the meat browns. Transfer the cooked meat to a bowl using a slotted spoon. Lower the heat on the skillet to medium. Add the remaining tablespoon of oil to the skillet, and swirl it around. Add the garlic. Stir until the garlic changes color. Return the heat to high. Add all the vegetables (use different or more vegetables if you choose to do so), the optional nuts, the optional water chestnuts, and 2 tablespoons of water/stock. Stir frequently until the vegetables become slightly tender on the outside. Add the Wild Boar back to the skillet with the vegetables. Add the Cayenne Pepper and Black Pepper. Stir for 1-2 minutes. Add the soy sauce and lime juice. Stir well, and turn off the heat. Taste, and add more soy sauce if desired. If the food is drier than you want it to be, add more Water/stock; and thoroughly heat.