Are You Looking for Some Ground Wild Boar Recipes (Then Read on)

What is a Wild Boar?

In the United States, wild boars are popular game animals. People hunt them for their hides, sport, and flesh for ground wild boar recipes. Wild boars are not native to the United States, but hunters have brought them here.

You can find wild boars throughout the country. They are challenging to hunt, but they are lovely when you find and cook them properly. 

Wild boars

Sauces That Go Well With Wild Boar

A few different sauces may bring out the flavor of ground wild boar. Many of the most incredible cuts of wild game, such as bird breasts, wild boar backstraps, and venison, are best served seared and with a sauce. I often skip the sauce, but a good one can transform a simple meal. And the majority of them don’t take long to prepare. Here are some of our personal favorites:

  • BBQ sauce: A basic BBQ sauce is usually a fantastic choice for ground wild boar. You should be keen not to use too much, as the smokey spices can overpower the meat’s delicate flavor.
  • Marinara sauce: This is a terrific option if you’re searching for something a little lighter. The tomato sauce’s acidity counteracts the richness of the ground wild boar.
  • Creamy Tuscan sauce: If you want something rich and savory, try this Sauce That Goes Well With Wild Boar. The creamy sauce brings out the natural flavor of the ground wild boar.
  • Red wine sauce: This is the sauce to use if you want to add a touch of refinement. The red wine’s acidity helps cut through the richness of the pulverized wild boar.
  • Mushroom sauce: This is a terrific option if you search for something earthy and savory. The mushrooms assist in bringing out the natural flavor of the ground wild boar.
  • Chimichurri sauce: This unique take on Argentina’s traditional herbaceous and garlicky sauce incorporates fresh mint leaves. In its place, you may substitute any variety of mint or oregano. You can serve this with duck, pheasant, wild boar, or venison. Chimichurri is one of those lovely herbaceous salsas you create when the weather is excellent and scorching. Chimichurri, which originates in Argentina, is the sauce par excellence for grilled meats, specifically venison. Chimichurri consists of parsley and mint, garlic, salt, oil, and a small amount of vinegar or citrus. I count myself among those individuals who include a touch of chili in their dish. But the primary focus should be on the taste of garlic and herbs.
  • Prickly pear bbq sauce: This is a spicy and sweet take on the traditional barbecue sauce made with prickly pear cactus fruit, tequila, chilies, and lime. Fantastic, such a beautiful thing! You have complete control over the heat level that this prickly pear barbecue sauce delivers. Its flavors are from prickly pear fruit, tequila, and chilies; ideally, you should smoke the chiles, such as chipotle. Otherwise, they should be wild and spicy, like chile pequin or chiltepin. You are free to use whichever kind of chile you choose. Prickly pear syrup is available online if you do not live where the prickly pears are native to the area.
  • Ancho sauce: This ancho chile-caramelized onion sauce has a deep and rich flavor, and it is pretty simple to create. It is delicious when you pair it with nearly any type of meat.
  • Salsa Morita: is a traditional Mexican salsa with chipotle peppers, roasted tomatillos, onions, and garlic. It is a very basic salsa.
  • Sorrel sauce: This is a traditional French sorrel sauce with cream and only a dash of white wine as the ingredients. It is delicious with fish and chicken. You should create this sauce once you have your sorrel in your possession. The cream tames the potentially abrasive acidity of sorrel, resulting in a luscious, well-balanced sauce that is just perfect for serving with light meats and eggs. It’s the ideal complement for many delicacies from fish or fowl.
  • Chinese plum sauce: This sauce is from wild plums and features a thick consistency, a tart flavor, and a spicy-sweet finish. This is an improvement over Chinese barbecue sauce. It goes well with anything but shines most when you pair it with duck. So why is Cumberland sauce such a big deal, and why does it continue to be a staple in our kitchens after all these years? Because it contains just the right amounts of sweet, savory, salty, and spicy flavors. When you reach this equilibrium in the kitchen, people will remember you. Or, at the very least, the meal you provide. You may find these characteristics in excellent barbecue sauce and authentic Vietnamese cuisine.
  • Cumberland Sauce: This acidic and thick sauce is probably the most well-known wild game sauce. It goes well with any dark meat, but it does well with venison, duck, goose, or bear.
  • Maple bourbon gravy: This is one of the most traditional gravies. I think it tastes best with duck or geese, but you can also make it with turkey or venison. The brilliant yellow saffron aioli is delicious when paired with fried dishes. Particularly mouthwatering is fried seafood, mainly fish.
  • Pontack: it is an ancient sauce with elderberries. Pontack is an elderberry sauce that dates back to ancient times and is a precursor to Worcestershire sauce. It tastes the best when you age it for a good while.
  • Ethiopian berbere spice mix: This fiery Chile paste is the foundation of Ethiopian cooking and lends a lot of kick to whatever you use. Ethiopian cuisine is known for its hearty portions. So when you make wild boar chili again, stir in a spoonful of this. Here is a simple recipe you may follow at home to make your sauce from scratch.

Wild Boar Sauce


  • ½ cup each onion, celery, or carrot in 3/8″ dice
  • 2 cups red wine
  • 1 ½ Fatty pork shoulder
  •  ½ cup heavy cream
  • 1 tablespoon rosemary
  • 3 ½ Wild Boar stew meat
  • 2 tablespoons chopped garlic
  • 2 cups canned tomatoes
  • 3″ sticks Ceylon cinnamon
  •  ¼ cup of parsley 
  • 1 tablespoon Aleppo chili flakes
  • 2 tablespoons black pepper
  • 1 tablespoon of Vietnamese Sriracha {not the green rooster brand, as it is not authentic, get a sauce from Vietnam that does not contain artificial ingredients and contains chiles, not chili puree} olive oil, salt, pepper
  • 1 tablespoon allspice
  • 2 tablespoons Aleppo pepper
  • 1 teaspoon cloves


  1. In a spice grinder, grind all ingredients until finely powdered, then filter to remove any more significant bits and regrind. Store in a firmly closed glass jar.
  2. Avoid using a food processor to grind the meat; run it through the grinder twice. Combine the rosemary, garlic, parsley, and Aleppo. Sauté the carrots, celery, and red onion until thoroughly browned.
  3. Season the vegetables with salt and pepper while they cook. Reduce heat to low and simmer, constantly stirring, until all red turns grey—season with a pinch of salt and pepper. You should not brown the meat.
  4. Add 1/3 of the parsley mix and half of the Sriracha after adding meat. 1/2 cup at a time, add the red wine. Raise the heat and cook the wine until it completely evaporates between additions. Reduce the heat when all of the wine has been added and evaporated, then add the cream and cook at a low simmer.
  5. Add the tomatoes and finely crush them with your hands. Add a spoonful of the spice mix and half of the remaining parsley mix. Cook for at least two hours on low heat, stirring every 15 minutes to keep the sauce sticking.
  6. If the sauce appears too dry, add a half cup of meat broth or stock. Taste for salt and pepper with the remaining parsley mixture, Sriracha, and another tablespoon of the spice mix. Allow cooling after another 15 minutes of simmering. This recipe makes a lot of sauce; you need 1/4 cup sauce for each 1 cup plate of pasta. It freezes incredibly well.
  7. Serve over fresh pasta, Pappardelle is ideal, but Fusili would also work. Boil the pasta in plenty of salted water until al dente. Heat the sauce while the pasta cooks. Drain the pasta quickly and toss in the sauce. Use a little pasta water to give the sauce some liquidity, but you should mostly season with ground meat.

Wild Boar Ragu

Wild boar ragu is one of the most popular dishes in Italian restaurants. Many people serve it with pasta or polenta. Wild boar is available online if your grocery store or butcher doesn’t have it (they may order it with three or four days’ notice). It’s a little more expensive than organic pork, but it’s worth an extra-special dinner.

Ragu is a winter dish that requires creativity, taste, and adjustment to changing conditions. However, the beauty of ragu is that it is customizable. Aside from meat and tomatoes, you can add whatever spices and ingredients. Below is one of the Italian wild boar recipes you can try.


  • 1-pound (0.5 kilograms) wild boar shoulder, cut into 1/2-inch cubes, or 1 pound (0.5 kilograms) ground wild boar
  • Kosher salt, to taste
  • Freshly ground black pepper to taste.
  • 1 1/4 cups red wine
  • 2 medium stalks of celery, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, crushed
  • 2 medium bay leaves
  • 1 tablespoon coarsely chopped fresh sage
  • 1 tablespoon finely chopped fresh rosemary
  • 1 medium onion, coarsely chopped
  • 1/2 cup olive oil
  • 2 tablespoons tomato paste
  • 1 (28-ounce- 793.8-grams) can of crushed tomatoes
  • 1 pinch of red pepper flakes
  • 1 cup whole milk


  1. Gather the necessary ingredients.
  2. Season the chopped wild boar with kosher salt and freshly ground pepper in a nonreactive bowl.
  3. In a large bowl, combine the wine, carrot, half of the celery, the smashed garlic cloves, sage, rosemary, and bay leaves.
  4. Reserve and chill the leftover celery and carrot, then marinate the wild boar overnight in the bowl covered in plastic wrap.
  5. Remove and cut the garlic cloves before transferring the wild boar to paper towels to drain.
  6. In an appropriate pot, heat the olive oil, add the onion, celery, carrot, garlic, and sauté until softened, about five minutes.
  7. Transfer the celery and carrots in the marinade to the pot with a slotted spoon and cook for five minutes.
  8. Brown the wild boar on both sides in the pot, then add the wine and herbs from the marinade.
  9. Highly increase the heat and cook for seven to eight minutes to reduce the wine, then add the tomato paste, crushed tomatoes, and red pepper flakes.
  10. Lower the heat and cook for one and a half to two hours, or until the boar is soft; season with salt and pepper to taste.
  11. Add the milk, cook for another 30 minutes, and then serve with Pappardelle and grated Parmesan cheese.
Fettuccine with Wild Boar Ragu

A Wild Boar Burger Recipe

We all enjoy a good burger; it’s a famous sandwich that’s delicious, easy to prepare, and tastes great. Northfork wild boar ground meat does not have steroids, hormones, steroids, or antibiotics, and it’s naturally good for you.

It’s lower in calories, fat, saturated fat, and cholesterol and higher in protein than pork, beef, lamb, and chicken. In addition, a wild boar burger is easy to make. Here is a simple way to prepare a wild boar burger.

How to Cook Wild Boar in the Fry Pan

  • Roll a portion of ground wild boar into a ball and slightly flatten; the patty should be thick and slightly larger than the bun.
  • Put the patties in a refrigerator for at least one hour.
  • Heat the oil (canola) in the frypan to medium-high.
  • Cook the burgers to reach a temperature of 160 degrees Fahrenheit (71 degrees Celcius) (approximately five-six minutes per side).
  • Take the burgers out and set them aside for around six minutes.

How to Cook a Wild Boar Burger on the Grill

  • Roll a portion of ground wild boar into a ball and slightly flatten; the patty should be thick and slightly larger than the bun.
  • Spray the patties with canola oil to keep them from sticking to the grill.
  • Put the patties in a refrigerator for at least one hour before serving.
  • You should cook the burger and achieve a temperature of 160° Fahrenheit (71 degrees Celsius ) when grilling at high 400 degrees Fahrenheit (204 degrees Celsius) for around five to six minutes per side. You may also fry the burgers until they’re 75 percent done, then finish them on a hot grill.

How to Make a Wild Boar Ground Patty

Recipe #1

Prep Time: 15 minutes

Cook Time: 6 minutes

  • 1 medium onion diced
  • 1 egg lightly beaten
  • 1 tsp Cajun seasoning
  • 4 buns or French bread
  • 2 pounds of wild boar ground meat
  • ¼ cup breadcrumbs
  • Cajun Tartar Sauce*
  • 4 kaiser buns
  1. Combine all ingredients and form thick patties.
  2. Refrigerate for an hour before broiling or grilling until about five to six minutes per side.

Wild Boar Patty Recipe #2

Prep Time: 15 minutes

Cook Time: 6 minutes

  • 1 tomato, sliced
  • salt and pepper to taste
  • 1/4 tsp dried thyme and rosemary (or to taste)
  • 2 pounds (0.9 kilograms) of Ground Wild Boar
  • 4 buns
  • 1 white or red onion sliced
  • 4 pieces of iceberg lettuce
  • 4 slices of cheese
  • Mayonnaise 
  1. In a mixing bowl, combine the ground wild boar, careful not to overwork the meat.
  2. Divide the mixture into four patties and season with salt and pepper.
  3. Combine all sauce ingredients in a mixing bowl and set aside.
  4. Place the sliced onion on the grill for the last five minutes of grilling; after that, put the cheese on the burgers and the buns on the grill for the last minute of cooking, if preferred.
  5. Remove everything from the grill and assemble burgers on a bun with sauce, burger patties, tomato, lettuce, and grilled onions.
Nutritional Information
  • Calories – 250 (Calories from Fat – 160)
  • Total Fat – 18g (Saturated Fat – 7g, Trans Fat 0g)
  • Cholesterol – 140 mg
  • Sodium – 85mg
  • Total Carbohydrate 1g
  • Dietary Fiber – 0g
  • Sugars – 0g
  • Protein – 22g

Toppings for Wild Boar Burgers

The same condiments with pork will also work well with a wild pig. A light blue cheese or brie will give richness and excellent flavor to your wild boar burger; why not try several types of cheeses on your burger? American slices or cheddar can work well as burger toppings.

  • Wild boar love food (mainly apples, prunes, and berries) and herbs like rosemary and thyme.
  • Red peppers grilled
  • Tartar sauce (Cajun)
  • Store-bought or homemade barbecue sauce
  • Mayonnaise 
  • Bacon and onions, diced and sautéed

Wild Boar Meat Pie

Wild boar meat pie is a browned ground wild boar meat with fennel seed, chopped sage, red pepper flakes, and kosher salt. During preparation, you remove from heat and cook diced onions, garlic, carrots, celery, potatoes, and tomatoes. Their seasoning is a pinch of salt and pepper. Filling a pie dish with the mixture and topped with shredded cheese.

If you can’t find it in the wild, go to a nearby store that sells it, order online, or find their Wildly delicious protein at various Sprout stores. Alternatively, you can prepare for yourself using the boar meat recipe below.

Wild Boar Meat Pie Recipe

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Servings: 6


  • 1 pound (0.5 kilograms) of ground wild boar meat
  • 2 tbsp olive oil
  • 1 tbsp fennel seeds
  • 1 tbsp fresh sage leaves, finely chopped
  • 1 tsp ground fennel
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt
  • 2 tbsp unsalted butter
  • 1 clove of garlic, minced
  • 2 cups potatoes, finely chopped
  • 2 cups carrots, finely chopped
  • 2 cups celery, finely chopped
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 2 cups Monterey jack cheese, shredded
  • 1 sheet puff pastry
  • 1 egg white + 1 tbsp water


  1. Preheat the oven to 375 degrees Fahrenheit (degrees celsius).
  2. Heat the olive oil in a large skillet over medium heat, then add the ground wild boar meat and cook until browned, seasoning with fennel, sage, red pepper flakes, and salt. Remove the meat and set it aside.
  3. Heat the butter in a skillet on medium heat, then add the garlic, potatoes, carrots, celery, and onions. Cook, occasionally stirring, until the vegetables are soft, about 10 minutes. Remove from heat and toss in the tomatoes.
  4. Place the cooked veggies in a pie pan and top with the ground meat and shredded cheese. Pinch the edges of the puff pastry crust around the pie plate and cut a few holes in the pastry to allow for steam to escape.
  5. Bake the meat pie for 40-45 minutes, or until golden brown on top.

 Nutritional Information

  • Calories – 136 
  • Total Fat – 3.7g
  •  Saturated Fat – 1.1g
  • Cholesterol – 65mg
  • Sodium – 51mg 
  • Total Carbohydrate – 0g   
  •  Dietary Fiber – 0g
  •  Sugar – 0g
  • Protein – 24g    
  • Vitamin D – 0mcg 
  • Calcium – 14mg
  • Iron -1mg
  • Potassium -337mg
Wild boar pie parmentier

Everything, But Boaring

If you’re looking for a fun, new way to cook wild boar (or just some tasty recipes), you’ve come to the right place. We’ve shared three of our favorite ground wild boar recipes and one delicious sauce recipe that perfectly matches your dish. So what are you waiting for? Try these wild boar recipes out and see how much your taste buds enjoy them!