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  1. #1


    Do any of you budding chefs out there have any recipies for boar burgers or bangers as i have been asked by several farmers and friends etc if they can try some boar meat.
    Twenty plus have asked so i thought it might be easier to do burgers/sausages than jointing up 4 or 5 boar and trying to share it out fairly.
    I wouldnt mind even adding some venison if you guys think it might help with the flavour.
    Any sugestions would be much appreciated

    rick o shea

  2. #2
    Wild Boar Burgers.

    Recipe makes 2 servings

    1/2 lb ground wild boar
    1 shallot, finely chopped
    1 1/2 teaspoons vegetable oil (or more if necessary)
    1 pinch dried thyme
    1 pinch dried sage
    1/2 teaspoon Worcestershire sauce
    ground black pepper, to taste
    2 ounces cambozola cheese, sliced,rind removed if desired (see note below)
    1In a non-stick or well-seasoned cast iron pan, heat the vegetable oil over medium-low heat.
    2Saute the chopped shallot for 2 minutes or until softened but not brown.
    3Set aside.
    4In a bowl, place the ground boar.
    5Sprinkle the thyme and sage over top.
    6Add the worcestershire sauce and pepper.
    7Add the shallot and oil and mix with hands until well combined.
    8(If you are making the burgers ahead of time, let the shallot cool completely before adding it to the burger mixture).
    9Form into two patties about 1/3" thick.
    10Broil or grill until well done, about 5-6 minutes per side.
    11Divide cheese and place on burgers about 1 minute before they are done.
    12Let burgers sit about five minutes before serving.
    13Nice served with a spinach and mushroom salad with a white wine vinagrette.

  3. #3


    Thanks basil reading that made my mouth water i am planing to give it a go in november when the boar start showing on my patch/perm.
    I will let you know how i get on or failing that i will cook some up and pop them down while they are still hot as your only about fifteen minutes away from me.

  4. #4
    Though i`ve never tried it, i have on good authority that this is a cracker on a barbcue.

    Wild Boar Spare Ribs

    Serves 4


    1.2kg or 2 1/2lb Wild Boar Spare Ribs

    For the Marinade

    240ml/8fl.oz. Tomato Ketchup

    120ml/4fl.oz. White Wine

    120ml/4fl.oz. Hoisin Sauce

    240ml/8fl.oz. Soy Sauce

    240ml/8fl.oz. Honey

    2 tbsp Rice Vinegar


    1. In a bowl, mix all the marinade ingredients together and blend well.

    2. Place the wild boar spare ribs in a shallow dish and pour the marinade over the top. Mix well to coat the ribs thoroughly, cover and place in the refrigerator for 8 hours or overnight.

    3. Slow cook on the barbecue.


  5. #5


    Nice one basil this recipe sounds something else and very quick to knock up as well lets just hope the fair weather stays with us long enough to try a batch.

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