Cooking Wild Boar Meat + Recipes


Texas wild boar meat is unique meat, having flavors unrivaled by domestic pigs and other wild boar populations around the world.  Wild boars feed on a variety of substances throughout the year:  acorns, berries, mushrooms, roots, grasses, corn, sorghum, maize and fruits.  Although their diet changes with the seasons, Wild Boar meat consistently has a nutty and sweet taste, not found in other animals.  The Wild Boar meat we sale has a slightly darker color than domestic pork, making it appealing to both the eye and the palate.

DSC_0010-2Cut 1 - WBM picture

Cut 2

Texas Wild boar meat has a unique flavor, due to the cross breeding between the pure Russian boar and the pure Feral hog: the nutty and sweet taste of the pure Russian boar remains, with a slight taming of the gaminess, due to the feral hog bloodlines.

Not only are the flavors delicious and unique, the meat is very healthy.  There are only five meats that have more protein but less fat than the beef:  Wild Boar, Elk, Bison, Ostrich, and Emu.  The wild boar is also significantly leaner than domestic pork.

All of our wild boar meat has been taken from live wild boars captured in the wild; we do not sell farm raised wild boar.  Because of the wild element of the meat, each wild boar will taste slightly different but will still have the desirable nutty and sweet overtones.  Our wild boar meat is arguably the most wild and natural meat in the world. We provide quality wholesale wild boar meat both nationally and internationally.


Partially dehaired Hide-On Whole Wild Boar


Wild Boar Carcass

Cooking Wild Boar Meat + Recipes

Cooking Techniques

Because the meat of the wild boar has unique characteristics, we provide recommendations on both preparing and cooking the meat, and various recipes below.



Grilled wild boar filet

Courtesy of Honor Meat Processing Company, Transylvania

Makes 6 servings

  • 3.5 lbs  Wild Boar Hunch
  • 1 pkg Wild herbs mix
  • ½ cup  olive oil
  • 2/5 cups flour
  • 1 1/5 cups cranberry marmalade
  • 10 pc roll
  • 4/5 cups bread crumbs
  • 4 eggs
  • 1 bunch of green parsley
  • ½ cup salt

After cleaning the wild game, we wash it; gently cut it into 2-3 pieces.  Salt it and add the spice mixture all sides. Prepare a large flat pan; heat the olive oil and bake it while turning it until all sides are gold. Then pour in enough water to half cover it. Add the remaining spice mixture and sprinkle it with salt and cook for 30-40 minutes, then filter it. From the juice prepare the sauce: stir flour with some water and filtered game soup. Slice the meat into the sauce and boil it on low temperature.

The Chef: “As a side dish I recommend bread dumplings, which highlights whit elegant simplicity the great bouquet of wild game meat.”

Wild Boar and Foie Gras Terrine

Recipe courtesy Emeril Lagasse, 1999

Show: Emeril LiveEpisode: Hunter’s Feast


1/4 cup vegetable oil

6 pounds wild boar stew meat, cut into pieces


Freshly ground black pepper

2 cups chopped onions

1 cup chopped carrots

1 cup chopped celery

1 teaspoon chopped garlic

1 bay leaf

3 sprigs of fresh thyme

1 cup chopped tomatoes, peeled and seeded

1 quart beef stock

1 lobe of Foie Gras, grade B, cleaned

2 packages of Knox Gelatin

1 tablespoon finely chopped fresh parsley leaves

2 dozen pumpernickel toast points

1/2 cup whole grain mustard


In a large saucepan, over medium heat, add the oil. Season the boar with salt and pepper. When the oil is hot, sear for 3 to 4 minutes on each side. Remove from the pan and set aside. Add the onions, carrots, and celery to the pan. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic, bay leaf and tomatoes. Season with salt and pepper. Continue to saute for 2 minutes. Stir in the beef stock and add the reserved stew meat. Bring to a boil, reduce the heat to medium low and simmer until the meat is tender, about 4 hours, stirring occasionally. Remove from the heat and cool completely. Remove the stew meat and set aside. Strain the liquid, discarding the vegetables. Place the liquid back over the heat and reduce to 1 cup. Dissolve the gelatin in 1/2 cup of cold water. Add to the reduced liquid. Shred the meat, discarding fat. Line a 12-inch long by 4 inches wide by 3 inches deep terrine mold with plastic wrap. In a hot saute pan, over medium heat, sear the foie gras for 1 minute on each side. Remove from the heat and drain on paper towels. Strain the foie gras fat and set aside. Line the terrine mold with half of the meat. Lay the foie gras over the meat. Place the remaining meat over the foie gras and press firmly. Slowly pour the foie gras fat and gelatin mixture over the terrine, letting the liquid soak into the Terrine. Cover with plastic wrap and refrigerate for at least 4 hours. Carefully place the Terrine mold in warm water to loosen the mold. Unwrap the plastic wrap and place on a serving platter. Slice the terrine into individual servings garnish with parsley and serve with the toasted bread and mustard.

Testarolo Lasagna with Wild Boar Sauce Recipe

From Kyle Phillips, former Guide

Though one generally thinks of pasta when one hears the word lasagna, they can be made with other ingredients as well. In this case, with testaroli, thin bread rounds that in some ways resemble crepes, and may be a precursor to modern pasta. They do well with rich thick sauces, for example wild boar sauce. If you do not have wild boar, this will also work well with other game, in particular venison or mountain goat. To serve 6:

Prep Time: 2 hours

Cook Time: 2 hours, 30 minutes

Total Time: 4 hours, 30 minutes


  • Several testaroli (at least 4), about 10 inches (25 cm) in diameter (see below link)
  • 2 pounds (900 g) boned wild boar
  • For the marinade
  • 2 carrots
  • A rib of celery
  • 2 medium onions
  • 3 bay leaves
  • A 10-inch (25 cm) sprig of rosemary
  • A small bunch of sage, 7-8 leaves
  • 2 cloves garlic
  • 1 teaspoon peppercorns
  • 5 cloves (the spice)
  • 2 bottles hearty, well aged red wine (Chianti or similar)
  • For the dish
  • 2 cloves garlic, minced
  • The leaves from a sprig of rosemary, minced
  • A small onion, minced
  • A leek, minced
  • 2 hot peppers, shredded
  • A sprig of sage
  • 1/3 cup olive oil
  • 1 pound (drained weight) canned tomatoes, chopped
  • 2/3 (300 g) pound dried ricotta, grated (if you cannot find this, go with a mild pecorino,
  • or a similar cheese that is not too salty)
  • Salt to taste


Dice the wild boar, coarsely chop the vegetables, and marinate the boar in the vegetables, herbs and wine for at least 12 hours, stirring the mixture occasionally. Come cooking time, remove the meat from the marinade and bring the marinade to a boil; while it’s heating pat the meat dry and sauté it until brown in olive oil. At the same time, heat a little oil in a second pot and sauté the garlic and other minced herbs. When the onion becomes translucent stir in the wild boar and simmer everything for about 10 minutes; in the meantime filter the marinade.

Stir the marinade into the meat and simmer the pot for about an hour, by which time the sauce will have thickened. Stir in the tomatoes and continue cooking everything for 10 minutes more. Then fish out the pieces of boar, shred them coarsely, and return them to the sauce.

Preheat your oven to about 380 F (190 C). Take an oven-proof dish the diameter of the testaroli, and lay down a thin layer of the sauce. Follow it with a testarolo, more sauce, some of the grated cheese, another testarolo, and so on until all is used up. Bake the lasagna for 10-15 minutes and serve.

Yield: 6 servings testarolo lasagna with wild boar sauce.


Wild Boar in the Style of the Eastern Side: Cinghiale di Calitri

All recipes copyright 2000, Mario Batali. All Rights Reserved

Show: Molto MarioEpisode: Central Campania


1 2-pound boneless boar or pork loin roast

12 cloves garlic

1 bunch rosemary

6 tablespoons extra-virgin olive oil

Salt and pepper

2 medium red onions, cut into 1-inch slices

2 medium carrots, cut into 1/2-inch thick medallions

1 Rome apple, peeled and cut into slices

2 cups dry white wine

1 cup red wine

1 bunch Italian parsley, chopped to yield 1/4 cup


At regular intervals, make 12 (1-inch deep) incisions into the pork loin, and stuff 1 garlic clove into each incision. Lay the rosemary branches across the loin and tie it tightly with butcher’s twine, securing rosemary inside the twine.

Preheat the oven to 400 degrees F.

In a Dutch oven, heat the oil until just smoking. Season the meat with salt and pepper, brown it on all sides in the oil, remove and set aside. To the Dutch oven, add the onions, carrots, and apple and cook until light golden brown, about 8 to 10 minutes. Add the wine, bring it to a boil, and return the loin to the pan. Place the Dutch oven in the oven and cook 45 minutes, until the meat is fork-tender. Remove from the oven, remove loin and return Dutch oven to stove top to cook for 10 to 15 minutes more, until sauce is reduced. Garnish with the parsley, untie the loin and carve into slices to serve.


Cuts of Meat