Wild Boar Stew Meat
Break down a shoulder of wild boar and you end up with these luscious chunks, ready for a savory stew. We already did the work, so now you can focus on the fun part: the cooking.
With the robust flavor of wild boar you can go many ways. Braise in red wine and tomatoes the Italian way. Serve over pasta.
Think Texas and use wild boar chunks in a big pot of chili. Cornbread makes a nice side.
We sometimes like to marinate the cubes and skewer them along with vegetables for a backyard barbecue.
Lean and full flavored, wild boar meat bears a passing resemblance to traditional domesticated pork. The richer taste reflects its wild-foraged diet, and the reddish meat is slightly muskier and intense. But somehow, still familiar.
D'Artagnan partners with experienced trappers in Texas to provide the best wild boar on the hoof. Our wild boar is actually wild, and is humanely cage trapped in Texas, and then brought to USDA-inspected plants where it is processed in the same way as farm-raised hogs.
The omnivorous wild boar has a voracious appetite and will eat everything from greens, native roots and acorns to agricultural crops. As you might imagine, they are considered a nuisance by farmers and ranchers.
Because of the growing numbers of wild boar, the law permits year-round hunting of these feral hogs. By using large cages that do not harm the boar, our trapping process allows this game meat to be marketed under the USDA law, which forbids hunted game to be sold.
This means that we can enjoy the primal taste of wild boar without having to do any of the hard work. It just doesn't get any wilder than this.
For basic cooking instructions, Download our Wild Boar Cooking Guide.
Simply marinate lightly with a balsamic vinaigrette and skewer with sweet peppers, porcini mushrooms, and Vidalia onions for an incredible, easy-to-prepare grilled feast.
Also makes a lovely replacement for the other white meat in pork stews, soups or chili.