How to Cook Wild Boar: Complete Guide to Buying, Preparing & Cooking

by Robert Gooch February 03 2026

Wild boar offers a lean, rich, gamey alternative to conventional pork, but it also comes with its own rules to get the best results. This comprehensive guide covers everything from sourcing authentic wild boar to mastering the cooking methods that bring out its best qualities. Whether you're a first-timer or experienced cook, you'll learn how to handle, prepare, and cook wild boar safely and deliciously.

Looking for recipe inspiration? Once you've mastered the basics, check out our Ways with Wild Boar guide for specific dishes, marinades, and flavour combinations.

What is Wild Boar?

Wild Boar vs. Feral Pig vs. Farmed "Wild Boar"

Wild boar isn't just pork with a twist - it's a whole different animal and meat experience. So there are some caveats to making sure that you get genuine wild boar.

Most of the meat sold as wild boar in the UK is in fact feral pig (domesticated pigs gone wild) from Australia and New Zealand. Over centuries these feral pigs have become similar to wild boar but they currently produce a lighter meat like pork.

Increasingly wild boar sold in UK farm shops is farmed but the less scrupulous farmers mix some rare breed pork into the breeding stock so as to improve fecundity and handling (wild boar produce 4-6 young per year but a domestic pig will produce over 20 young). So they are not actually 'wild', nor are they from 100% wild boar stock.

Having said that, there are some pockets of genuine 'wild' boar roaming in this country (that have escaped from farms) but supplies are too small to rely on and again they are likely to have derived from stock with domestic pig in the breeding line.

Where to Buy Genuine Wild Boar

At the Wild Meat Company, we only import genuine Wild Boar from Europe which has been hunted in its natural habitat. It is therefore not local but if you want the genuine wild article, this is it.

On the Continent wild boar live in forests foraging a free-range diet of roots, acorns, and vegetation, which gives the meat a stronger, slightly earthy, gamey flavour. It's much leaner than conventional pork and much darker in colour, with a firmer texture.

Food Safety

Before you fire up the oven, here are a few safety tips. Wild boar (like pork) can carry Trichinella spiralis, a roundworm that causes trichinosis — a rare but serious illness. Fortunately, it's easily prevented by Trichinella inspections, freezing, and by proper cooking.

All the wild boar sold by the Wild Meat Company has been inspected and tested by EU veterinary authorities (under EU Regulation No. 2075/2005) and passed as Trichinella free. It has also been frozen by the Wild Meat Company for a month (making the parasite inert) and can be frozen again at home if required. But to be absolutely sure, cook the boar meat (like pork) through to a minimum internal temperature of 145°F (63°C).

Use a meat thermometer to check the internal temperature and wash your hands, work surfaces and utensils after contact with the raw meat.

Preparing Wild Boar for Cooking

Wild boar can be lean, tough and overpowering if not prepped correctly. A few key steps will help you tame its intensity and bring out its best qualities. Here are some tips to help tenderise the meat and reduce gaminess:

Step-by-Step Preparation:

  • Trim - Remove excess fat and any silver skin (the tough, shiny connective tissue) before cooking.
  • Marinade - Marinade or brine before cooking, especially for roasts or steaks. Use acidic ingredients like wine, vinegar, or citrus juice, combined with aromatics like garlic, rosemary, or juniper berries. A 12–24 hour soak will help tenderize the meat and balance the gaminess.
  • Bring to Temperature - Remove from fridge 30-60 minutes before cooking to bring up to room temperature.

Tip: For specific marinade recipes and flavour pairing ideas, see our Ways with Wild Boar blog where we share our favourite herb, wine, and seasoning combinations.

Best Cooking Methods for Wild Boar

In very simple terms, there are two ways to cook wild boar (and most game). 'Slow and low' for the tough cuts or 'fast and hot' for the tenderer cuts.

Diced Wild Boar: Low & Slow

Best for: Shoulder, leg - available to buy as diced wild boar from our online shop
Methods: Braising or Stewing
Temperature: 130-150°C
Time: 2.5 - 4 hours
Resting: Not required but often best reheated

We sell the tougher cuts like shoulder or leg as diced wild boar. Braising or casseroling in broth, wine, ale, or tomato-based sauces allows the meat to break down gradually, resulting in a tender texture and enhanced flavour.

Cooking tips:

  • Brown the meat first in batches for better colour and flavour
  • Use enough liquid to cover the meat
  • Check tenderness after 2.5 hours - meat should be fork-tender


Loins & Steaks: Hot & Fast

Best for: Loin, tenderloin, loin steaks, and haunch steaks
Cooking Methods: Pan-searing, grilling
Temperature: High heat (200-230°C)
Time: 3-5 minutes per side
Internal temp: Cook until 60°C, rest to 63°C+
Resting: 5-10 minutes

Lean cuts like the loin fillet can be pan-seared or grilled as the loin is a relatively unused muscle and is therefore relatively tender, but timing is everything. Cook quickly over high heat and remove the meat just as it hits 60°C. Overcooking will dry it out fast. Rest the meat for 5-10 minutes after cooking to let juices redistribute and the temperature will continue to rise and exceed 63°C.

Cooking tips:

  • Pat dry before cooking for better searing
  • Don't move the meat around - let it develop a crust
  • Use a meat thermometer - this is critical for lean cuts

Roasting Joints: Medium Heat

Best for: Wild Boar Roasting Joint
Method: Oven roasting
Temperature: 180°C
Time: 40 minutes per kg
Internal temp: 63°C minimum (use meat thermometer)
Resting: Minimum of 10 minutes, or 10 minutes per kg for larger joints, loosely covered with foil

A whole joint of wild boar is naturally much leaner than pork so it is important to avoid overcooking! For a moist joint of wild boar, marinate for a couple of hours or overnight, roast in foil or lard or baste the joint regularly during the cooking process.

Cooking tips:

  • Score the skin if present
  • Marinate overnight for best results
  • Sear in a hot pan before roasting to develop colour
  • Add liquid (wine, stock) to the roasting tin to prevent drying
  • Baste every 30 minutes

Cooked Wild Boar Roasting Joint

Ready to Start Cooking? Get Recipe Inspiration

Now that you understand how to buy, prepare, and cook wild boar, it's time to put it into practice. Each product in our online shop includes specific cooking instructions and recipe recommendations plus you can find more inspiration in our blog and recipe hub as follows: