Season boldly: Wild boar meat can handle strong flavours. Fresh herbs, garlic, ginger, cumin, fennel, use them generously. The meat's natural character won't get lost under seasoning the way mild ground pork sometimes does.
For burgers: Form patties gently without overworking the meat. Make a slight depression in the center of each patty to prevent bulging during cooking. Sear in a hot pan or on the grill, about 4-5 minutes per side for medium. Let them rest for a few minutes before serving.
For sauce or ragu: Brown the meat in batches to avoid steaming. Let it develop good colour before adding liquid or tomatoes. The caramelization adds depth to your final dish.
For meatballs: Mix the ground boar with breadcrumbs, egg, herbs, and aromatics. Bake at 190°C (375°F) for about 20 minutes, or brown them in a pan before finishing in sauce.
For tacos or crumbles: Cook over medium-high heat, breaking it up as it browns. Add your seasonings once the meat has developed colour for maximum flavour.
