Autumn is here, and with it the wild boar season, so we're talking about a real gastronomic speciality: wild boar. If you've only ever used the classic meats, now is the time for a wild outing!
Why a wild boar?
A wild boar meat not only delicious, but also very healthy. It contains less fat than domestic pork, but is rich in iron, protein, minerals and B vitamins, thanks to the animal's habitat and natural diet.
What dishes can be made from it?
- Wild boar stew: Use the shoulder or shoulder blade! Season with pepper, cumin and garlic, then braise with red wine and make a dumplings.
- Wild boar sturgeon: use meat cut into thin strips. Thinly slice the meat into thin pieces.
- Wild boar ragu with pasta: Dice the thighs and braise them together with wine, rosemary, garlic and tomato paste.
Which spices should you experiment with?
- Rozmaring: This aromatic plant is excellent for bringing out the distinctive flavour of wild boar.
- Boroko: It adds a little tartness to the dish.
- Marjoram: It gives the desired character and spicy flavour.
- Garlic and onions: What would Hungarian cuisine be without them?
What side dishes should you use?
The strong and distinctive flavour of wild boar dishes makes it a good idea to choose side dishes that complement and balance the flavour of the dish. Here are some recommendations:
- Roast chestnuts: The sweet taste of chestnuts is an excellent complement to the taste of wild boar, especially in winter.
- Pears with red wine: the soft flavour of the pear and the character of the red wine harmonise well with the wild boar.
- Grilled vegetables: Grilled peppers, aubergines or courgettes bring out the flavour of the wild boar.
- Wild mushrooms risotto: The earthy taste of the mushrooms goes well with the wild boar, and the risotto adds a creamy texture to the meal.
- Baked potatoes with rosemary: The intense flavour of rosemary and golden brown roast potatoes are the perfect accompaniment to wild boar.
- Raspberry or blueberry Sauce: the freshness and sweetness of a fruity sauce is a great counterbalance to the strong flavour of the wild boar. Berries have a high acid and fructose content, and the combined effect of these can be combined in a dish to increase the enjoyment value.
- Sauerkraut or purple cabbage: These pickled vegetables are a traditional accompaniment to many game dishes, as their sourness perfectly complements the distinctive flavour of game.
- Polenta: The creamy texture and neutral flavour of polenta or corn semolina go well with spicy and intense game dishes.
- Alma: Whether sliced, stewed or pureed, the sweet taste of the apple harmonises with the wild boar.
- Mashed potatoes: Silky and soft, it balances the strong flavour of the wild boar well. It is worth adding a little butter or cream to the puree to make it even richer.
The choice of side dish for wild boar depends, of course, on the form and seasoning of the dish. However, all of the above-mentioned side dishes work well with the distinctive flavour of wild boar, so whichever you try, you won't be disappointed!
How to process it?
Wild boar meat can often be tougher and therefore needs to be cooked or stewed for longer. You can help tenderise the meat by leaving it in a marinade for a few hours or even overnight. Marinated in a mixture of red wine, vinegar, spices and vegetables, the result is guaranteed to be crumbly and tasty.
Tips & Tricks
- Wild boar fat is tastier than domestic pork, use it for frying or even spread on bread!
- Remember that for wild boar, it is important to cook the meat thoroughly, heating it to a core temperature of at least 71 degrees.
- Try adding wild salads or wild vegetables for an even more authentic dish!
- As it is popular worldwide, it is easy to obtain.
