Fire up the grill and get ready to barbecue outside the box by grilling up some wild boar. Wild boar has a rich flavor that's stronger but strikingly similar to traditional pork, which makes it well suited to using in any pork dish. Because the meat is very lean, grilling wild boar takes a bit more attention and finesse than other meats. Although it can easily dry out or become tough if it's overcooked, with careful attention and proper timing, you can grill delicious, moist boar meat.
Things You'll Need
- Tongs or spatula
- Instant-read thermometer
Grilling Chops or Tenderloins
Prepare your grill for indirect grilling, which will prevent the lean boar meat from drying out. If you're using a charcoal grill, arrange the coals on either side of the grill, with an aluminum drip pan placed in the center. If you're using a gas grill with two burners, light only one. Grills with 3 or 4 burners should have the front and rear burners lit.
Season the wild boar with salt and pepper. Alternatively, you can build additional flavor by using your favorite dry rub, seasoning or herbs to season the meat.
Place the boar meat over the lit portion of the grill to sear the outside. After 3 to 4 minutes, flip the meat and sear the other side.
Move the wild boar chops or tenderloin to the unlit portion of the grill. Grill the meat for another 20 to 30 minutes, or until it reaches your desired done-ness, which is best measured by inserting an instant-read thermometer in the meatiest part. The United Stated Department of Agriculture recommends cooking wild game to a minimum internal temperature of 160 degrees Fahrenheit.
Grilling Wild Boar Ribs
Cut the ribs into portions that are small enough to fit into a pot. Place them in the pot and fill it with enough water to cover the ribs.
Bring the water to a boil over high or medium-high heat. Once it reaches a slow boil, reduce the heat to medium-low and let the ribs simmer for roughly 25 minutes. Parboiling the ribs lessens the amount of time that they spend on the grill, which reduces the likelihood that the meat will dry out or become tough, while still giving you that delicious grilled flavor.
Heat the grill to medium once the ribs are almost finished simmering. After draining the pot, baste the ribs with your favorite seasonings and/or barbecue sauce.
Place them on the grill and grill them for about 6 minutes, or until the outside is seared. Baste them with sauce and flip them halfway through cooking. Serve with extra sauce on the side, if desired.
Tips & Warnings
- Baste the wild boar meat occasionally while grilling it to keep it moist. Some examples of basting liquids include commercial sauces, marinades or garlic butter.
- Experiment with the flavors that you use to season, marinate or accompany wild boar. It pairs well with flavors such as cranberry, orange, pomegranate, apple, chili, garlic, juniper berries, curry, ginger, walnuts, cream, fennel, soy sauce, vinegar and red wine.
- Michael Symon's Carnivore: 120 Recipes for Meat Lovers; Michael Symon
- The Illustrated Cook's Book of Ingredients; DK Publishing
- Field Dressing and Butchering Big Game; Monte Burch
- The Complete Book of Wild Boar Hunting; Todd Triplett
- Broken Arrow Ranch: Wild Boar Recipes
- USDA Food Safety Information: Game from Farm to Table
- Real Simple: How to Set Up Direct and Indirect Heat
- Photo Credit Polka Dot Images/Polka Dot/Getty Images