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Wild Boar Backstrap Recipe​

Wild Boar Backstrap Recipe

This Wild Boar Backstrap Recipe features a tender, lean cut of wild boar, packed with rich, gamey flavors. Perfect for grilling, pan-searing, or roasting, it’s a healthy, flavorful alternative to traditional meats. This dish is simple to prepare and is ideal for those looking to enjoy a unique, nutritious, and gourmet meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 wild boar backstraps approximately 1–1.5 pounds
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • Salt and pepper to taste
  • 2 tablespoons balsamic vinegar or red wine optional
  • 1 tablespoon butter optional for finishing

Equipment

  • Cast iron skillet (for pan-searing) or grill (for grilling)
  • Meat thermometer (optional, for checking doneness)
  • Sharp knife (for trimming the backstrap)
  • Cutting board
  • Tongs (for flipping the meat)
  • Aluminum foil (for resting the meat)

Method
 

  1. Prepare the Backstrap: Trim any silver skin or excess fat from the wild boar backstrap. Pat dry with paper towels.
  2. Marinate the Meat: Rub the backstrap with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Let it marinate for at least 30 minutes (or overnight for best flavor).
  3. Cook the Backstrap: Pan-Seared: Heat a cast-iron skillet over medium-high heat, add olive oil, and sear the backstrap for 2-3 minutes per side until browned. Lower heat and cook for 2-3 more minutes for medium-rare.
  4. Grilled: Preheat the grill to medium-high heat, and grill the backstrap for 3-4 minutes per side for medium-rare.
  5. Finish with Butter (optional): If pan-searing, add butter to the skillet and cook for an additional 2-3 minutes, basting the meat with the melted butter.
  6. Rest the Meat: Let the backstrap rest for 5-10 minutes before slicing.
  7. Serve: Slice into medallions and serve with your favorite sides.
    Wild Boar Backstrap Recipe​

Notes

  • Doneness: Wild boar backstrap is best cooked medium-rare to medium. Use a meat thermometer for best results 130-135°F (54-57°C) is perfect for medium-rare.
  • Storage: Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
  • Side Pairing: Serve with roasted vegetables, garlic mashed potatoes, or a fresh green salad to balance the rich flavors of the meat.
  • Wild Boar Backstrap Recipe​