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Wild boar steaks

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Just got some from a friend who's a hunter and would appreciate any tips on handling them. I know they have to be grilled or seared quickly, but should I brine them first or will just marinating do? TIA.

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  1. t
    Thomas of Delaware

    Wild Boar /w Red Cherries & Brandy /w potato/parsnip Rosti

    2 7-oz boar steaks
    20 each red cherries
    1 1/2 ounces brandy
    salt and pepper -- to taste
    6 ounces gravy
    2 each sweet potatoes -- peeled
    2 each parsnips -- peeled
    1 each egg white -- see directions

    1. In a medium heated pan place your boar steak and seal both sides, when sealed add your brandy and cherries and place in a pre heated oven gas mark 6 for 20 minutes

    2. Now in a mixing bowl grate your parsnip and sweet potato and season with salt and pepper and mix in one whisked egg white.

    3. Mould your potato and parsnip into 1 centimeter deep and 5 centimeter round circles. Get a pan warm and add two tea spoons of oil and place your rostis in for 2 minutes each side.

    4. When your steak is ready place your gravy into the brandy and cherry sauce.

    To serve place your sauce in the centre of the plate with the rosti off centred with the steak on top of the rosti .

    1. Brining couldn't hurt too badly, but it's probably better to consider wild boar a red meat rather than a commercial pork.

      Feral swine (bwahaha- I still get a kick outta calling it that) has the capacity to be more marbled than commodity pork, so much of the dryness & hocky puck resiliency common in most of the grocery store pork is less likely.

      On the other hand, since this is a wild animal, it may be much older (and tougher) then regular pork, not to mention it may be extra lean based on its forage.

      In general, wild boar loin cuts (chops, tenders, etc) are better grilled or seared/oven-finished to medium rare. Just have a sharp knife handy just in case.

      1 Reply
      1. re: jdherbert

        If it's really "wild" (as opposed to the farmed game meat like restaurants and butchers sell) you'd best cook it done enough to take care of potential trichinosis infection. I don't know what the time/temperature point is, but it should be easy enough to find on Google. Trichinosis is more or less non-existent in farmed swine at this point, but that's certainly not true of wild animals. How big a risk depends on a lot of factors, but I assume the OP doesn't want to decide if he's feeling lucky...

      2. Thanks very much to all of you, all duly noted including that tasty sounding recipe, and will act accordingly.