Bear, boar and small game


This cut from the front of the animal has layers of fat making the meat juicy and full of flavor. Use it for pulled pork, or, in other words, pulled boar. Slicing and frying wild boar loin or baking it whole in the oven with prunes are other good ideas.

Keep in mind

If you’re sure your wild boar meat has been tested for trichinosis and you’re slicing and frying it, it’s OK to leave it a bit pink in the middle. If you are under any doubt, cook it to 65°C to be on the safe side.

How to cook wild boar loin

Make pulled pork, i.e. pulled boar: Season your meat with salt and pepper. Put the meat in a casserole dish with chopped onion and a few chopped tomatoes to add liquid and flavor. You can add almost any flavors you like that go with boar or pork.

Bake the meat for a long time on a low heat, for 4 hours or more. Putting it in the oven produces a good and even temperature.

The meat is ready when you can easily pull it apart (which is where the “pulled” bit comes in) and it separates into juicy fibers. If you want to make it look even better on the plate, take the meat out and run the remaining contents of the pan through a food processor to make a deliciously smooth sauce.

Or if you want to think of it as a roast and cook your wild boar loin in the oven:

  • Leave the loin out to reach room temperature.
  • Salt the meat at least an hour in advance.
  • Brown the surface in a mixture of oil and butter.
  • Finish cooking in the oven at 125°C.
  • Use a thermometer and aim for 63-64°C.*
  • Leave to rest for at least 10 minutes – but eat immediately.

Roasted whole but the other way round:

The award-winning game chef KC Wallberg roasts his meat in a roasting bag and doesn’t brown it until it’s finished cooking in the oven. That way you bring the aroma of freshly roasted meat, known as the Maillard effect, right to the table. Chuck a sprig of rosemary into the pan.  

You’ll find more ideas for cooking game under cooking game.

* The advice is that wild boar meat should be heated to over 65°C. But if you’re sure it’s been tested for trichinosis, you can cook at a lower temperature for a much juicier and tastier result.

The classic

Roast wild boar loin stuffed with prunes.


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