Wild boars are magnificent creatures. They are one of the widest-ranging mammals in the world. Their adaptability to the most diverse habitats, their intelligence, and their high reproduction rates make hunting wild boar an interesting yet often daunting challenge.
Hunting wild boar
Although hide hunting on wild boar is also common, the traditional hunting method on these animals would be driven hunting in many countries.
Preparing wild boar
Once your hunt was successful, the question is how to enjoy your harvest in the most delicious way. We have come across two mouth-watering ideas, provided by Alena Steinbach (editor of the online hunting magazine www.wirjagen.de).
FAVORITE GAME RECIPE:
WILD BOAR BURGER
This is really a fancy burger - fast food for health-conscious gourmets! With juicy wild boar neck, honey marinade and avocado cream.
WILD BOAR BURGER
INGREDIENTS
FOR THE MEAT
600 g wild boar neck
50 ml oil
FOR THE MARINADE
2 tbsp liquid honey
1 shallot
2 sprigs thyme
1 tbsp soy sauce
Salt
Pepper
Chili powder
FOR THE AVOCADO CREAM
2 avocados
½ lemon
100 g cream cheese
3 tbsp Crema di Balsamico
Salt
Pepper
FOR THE TOPPING
100 g gorgonzola
4 leaves iceberg lettuce
2 tomatoes
1 pear
FOR THE BREAD
4 dark wholewheat burger buns
TIP: Even cold, the meat tastes fantastic in this burger.
VARIATION
You can also use patties of minced deer
TIP: Even cold, the meat tastes fantastic in this burger.
PREPARATION
MARINADE
Put the honey in a bowl. Peel the shallot, chop finely and to the honey. Wash the thyme and shake dry, pluck off the leaves and add to the mixture. Add the soy sauce and mix everything with salt, season with pepper and some chili powder.
MEAT
Pat the meat dry, remove tendons, skins and fat, rub with marinade, leaving some marinade aside. Cut the meat into pieces, so that they fit side by side into a frying pan. Heat the oil in the pan and sear the meat pieces on each side for 2 minutes. Reduce the tempe-rature and cook the meat covered at medium heat for 15 minutes, turning it from time to time.
AVOCADO CREAM
In the meantime, peel the avocados remove the seeds, and crush the flesh in a bowl. Squeeze the lemon and stir in the juice. Stir in the cream cheese and the balsamic cream and season with salt and pepper.
TOPPING
Crumble the gorgonzola into small pieces. Wash the salad and dab dry, cut the leaves to the size of the buns. Wash the tomatoes and cut them into slices without the stems. Peel the pear, remove the core and cut into thin slices.
Preheat the oven to 150°C (circulating air). Take the meat out of the pan and put the buns in the oven to warm them. First cut the meat crosswise into thin slices, then cut again lengthwise, so that you can cut very small pieces. Take the buns out of the oven, cut them open, and spread a thin layer of avocado cream on both si-des. Place 1 lettuce leaf on the lower half, place 2 slices of tomato on the leaf, and spread the finely chopped meat on top. Spread the gorgonzola over it and add 2 pear slices. Place the top half of the bun on top.
ENJOY!
Download recipe here: WILD BOAR BURGER
FAVORITE GAME RECIPE:
SPARERIBS WITH SWEET POTATO FRIES AND FRESH CHEESE DIP
A really delicious mess! Dig in and get your hands dirty. You probably won‘t be able to stop yourself from licking your fingers to savor this Asian-influenced marinade.
SPARERIBS WITH SWEET POTATO FRIES AND FRESH CHEESE DIP
INGREDIENTS
FOR THE SPARERIBS
2 kg wild boar ribs (with or without belly sides)
5 tbsp hoisin sauce
5 tbsp soy sauce
5 tbsp teriyaki sauce
3 tbsp mustard
3 tbsp liquid honey
3 tbsp tomato ketchup
1 large onion
Salt
Pepper
FOR THE DIP
1 clove of garlic
200 g cream cheese
2 tbsp olive oil
1 tsp chili powder
Salt
Pepper
1 stalk of parsley
FOR THE FRIES
1 kg sweet potatoes
2 tbsp cornflour
5 tbsp olive oil
Sea salt
IN ADDITION
A small saw or poultry shears
VARIATION
You can also use ribs from red deer or fallow deer for this recipe.
PREPARATION
SPARERIBS
Preheat the oven to 120°C (circulating air). Pat the spare ribs dry, remove tendons, skin and fat, and cut or saw into pieces (4-5 ribs per portion). Line two baking trays with baking paper.
Mix hoisin, soy and teriyaki sauce with mustard, honey and tomato ketchup. Peel and chop the onion, and add to the sauce. Season with salt and pepper. Brush the spare ribs with marinade (do not use all of it), and wrap them with tin foil. Make sure that the mari-nade does not leak out of the foil. Spread onto the paper on the baking tray, and put them into the oven (bottom and top) for 3 - 3 ½ hours.
Take the spare ribs out of the oven, unwrap them, and put them into an ovenproof container. Set the oven to 220°C grill function, and fry the spare ribs for a few minutes until crispy, while coating them several times with the rest of the marinade. Take out of the oven, cover with foil and wrap them in kitchen towels.
Turn the oven back to 200°C (circulating air) and bake the fries for 10 minutes. Turn and bake for another 10 minutes until crisp, then sprinkle with sea salt. Put the spare ribs on plates, and serve them with the French fries and the dip.
DIP
In the meantime, peel the garlic and crush it into a bowl. Add cream cheese, olive oil, chili powder, salt and pepper, and mix everything together. Wash the parsley, dab dry and chop finely. Then stir into the dip. Cover the dip and place into the refrigerator until serving.
FRENCH FRIES
Approximately 40 minutes before the spare ribs are done wash the sweet potatoes and peel as desired. Cut into French fries chop-sticks and put them in a large cling film bag. Add the starch and shake well. Place the fries side by side on a backing tray lined with baking paper (or - if there is no third tray – put on the oven rack) and sprinkle with olive oil.
ENJOY!
Download recipe here: SPARERIBS WITH SWEET POTATO FRIES AND FRESH CHEESE DIP
