How to prepare wild boar chops properly - Wild boar and more

Especially when it comes to wild boar, chops are a popular choice. However, wild boar can't be prepared quite the same way as pork . There are numerous points to consider. Otherwise, the venison will not turn out well, and the high-quality meat will quickly be ruined. For this reason, we have a comprehensive guide for you.

Wild boar can be prepared in a variety of ways. However, this varies depending on the cut. Here's a brief overview of the different cuts, along with general preparation methods.

The best way to prepare wild boar leg is as a braised roast. To do this, sear the leg on all sides until golden brown and then season with salt and pepper . Juniper berries, bay leaves, garlic, thyme, and rosemary also make excellent seasonings. There are also ready-made game spice blends available to simplify the seasoning process. Then, place your leg in an open roasting pan and bake it in the oven at 160°C (320°F) until it reaches an internal temperature of 68 to 70°C (158 to 158°F).

Wild boar fillet is best prepared by cooking it in advance. This means first searing the fillet on all sides and then letting it cook slowly. This requires an internal temperature of 60 to 62°C. To make your fillet even more delicious, you can wrap it in bacon before cooking. You can find a delicious recipe for wild boar fillet in this video .

You can prepare wild boar loin either as a steak or as a roast. When preparing it as a steak, sear it first and then let it cook slowly. Alternatively, you can first pull it up slowly and then finish it over high heat.

However, if you want to prepare the wild boar loin as a roast, you should focus on a pot roast. To do this, first sear the loin on all sides in a pan, then place the meat in a roasting pan with vegetables. Pour in some liquid, close the lid, and cook in the oven or on the grill at 160°C for several hours.

Wild boar shoulder is perfect for goulash. Cut the shoulder into bite-sized pieces and brown them in a pot/roasting pan with a little bacon or clarified butter . Then add diced vegetables and deglaze with a liquid of your choice. Then braise it in your grill at approximately 150 to 180°C with the lid closed for 1.5 hours. Alternatively, you can also cook it in a pot. Set your stove to low heat. Here 's a short video on how to make wild boar goulash .

You can cook wild boar chops either on the grill or in a pan. However, this differs from a steak, and depending on the thickness, the cooking time also varies. For this reason, you'll find more detailed information and a comprehensive breakdown of the correct cooking method in the next section.

Wild boar cooks excellently in a pan. Whether chops or steaks, such as fillet , are excellent as a simple pan dish. We've summarized the most important points for you in this guide.

To help you prepare your cutlet in the pan, we have a small checklist for you to make the preparation easier:

1. Bring your chop to room temperature
2. Roughly scrape off the marinade (if you marinated it)
3. Heat ghee or clarified butter in your pan
4. Place the venison in the pan
5. Fry the chops on both sides until golden brown over medium to high heat
6. If your cutlet is breaded or flattened, use a low to medium heat
7. Bring the chop to an internal temperature of 62 °C
8. Now let the meat rest for a few minutes
9. Cut it with a sharp knife
10. Season it with pepper and salt
11. Serve it with a glass of red wine

With these basics, your chop will be crispy on the outside and tender and juicy on the inside. But if you prefer a steak, we have instructions for you in the next section.

If you want a tender steak cooked in a pan, you should choose the fillet . Wild boar fillet is known for its tenderness. It's also particularly lean and the most refined cut of the entire animal. However, the gamey flavor is guaranteed even without the fat. We recommend cooking the steak forwards. When pan-frying, follow these steps:

First, you should heat the pan. While you're doing this, make sure the meat is free of any tendons. Then, heat oil in a pan. We recommend olive oil . However, you can also use bacon , pork fat , clarified butter, or ghee. Then, sear the steak on both sides. Two minutes on each side is sufficient. Now place the steak in the oven and cook it at approximately 220 to 230°C (428 to 446°F) until it reaches an internal temperature of 62°C (141°F). Cooking time is approximately 15 minutes.

Once your steak has reached the desired internal temperature, let it rest for a few minutes before carving it with a sharp knife . Then, season it with salt and pepper and serve.

Pro tip: Wrap your fillet in bacon before placing it in the oven. This will give the steak a crispy crust and add extra flavor.

In this video you will find even more inspiration for preparing wild boar steak.

Alternatively, you can also sear the steak in a pan without using the oven. We don't recommend this, though. If you still want to try it, you can sear the steak in butter and deglaze it with red wine. Important: Once the steak is done, let it drain briefly.

You can then add game spices such as juniper, thyme, and bay leaves directly to the pan and repeatedly drizzle the steak with the melted butter in the pan. The internal temperature of 62°C remains constant with this method. If you don't have a cooking device handy, make sure the steak is golden brown.

A rich sauce is ideal for this method, as it enhances the flavors of the game .

Each cut of game meat requires a different internal temperature. We've created an overview for you:

• Core temperature fillet : 60 - 62 °C
• Core temperature of leg : 68 - 70 °C.
• Core temperature of chop: 62 °C
• Core temperature shoulder : 78 - 82 °C
• Core temperature back: 60 - 64 °C
• Core temperature neck : 78 - 80 °C

If you follow these points, nothing should go wrong when preparing your venison. However, there is one more important point: the right marinade.

You don't need much to properly marinate your steak . With just a few ingredients and a few simple steps, you can create a flavorful marinade for your venison . Mix crushed juniper berries, bay leaves, mustard seeds, star anise, salt , and pepper with olive oil to create your marinade. Marinate your meat overnight and store it in the refrigerator. Before preparing your venison , remove most of the marinade and bring the meat to room temperature. This will not only make your steak buttery tender, but also impart a wonderful flavor. Alternatively, you can marinate the venison in buttermilk. This has a similar effect.