Wild Boar Stock
Wild Boar Recipe
1Setup & Prepare
About This Recipe
Experience wild boar at its finest with this rich and flavorful recipe. The key is long simmering extraction, which ensures the perfect foundation for soups, sauces, and braises every time you make it.
Foundation for all boar cookery
Culinary Base Rich boar stock provides the foundation for countless preparations, using bones and trim to create deeply flavored cooking liquid.
Ingredients (Makes 6-8 quarts)
- 10-12 lbs wild boar bones (mix of marrow and knuckle)
- 2 tbsp tomato paste
- 2 large onions, quartered
- 4 carrots, chunked
- 4 celery stalks, chunked
- 1 head garlic, halved
- 1 bunch parsley stems
- 4 bay leaves
- 1 tbsp black peppercorns
Method
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Bone Roasting: Spread the bones in a single layer and roast at 450°F for 1 hour until deeply browned.
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Vegetable Addition: Add your aromatic vegetables to the roasting pan and roast for another 30 minutes.
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Water Addition: Transfer everything to a stockpot and cover the bones by at least two inches with cold water.
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Long Simmer: Bring to a gentle simmer and cook for 12 to eighteen hours, skimming off any foam that rises.
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Straining: Strain the finished stock through a fine-mesh strainer lined with cheesecloth for clarity.
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Cooling: Cool the stock quickly in an ice bath, then refrigerate. Remove the fat cap before using.
2Ingredients
Shopping List
3Cooking Instructions
-
Bone Roasting: Spread the bones in a single layer and roast at 450°F for 1 hour until deeply browned.
-
Vegetable Addition: Add your aromatic vegetables to the roasting pan and roast for another 30 minutes.
-
Water Addition: Transfer everything to a stockpot and cover the bones by at least two inches with cold water.
-
Long Simmer: Bring to a gentle simmer and cook for 12 to eighteen hours, skimming off any foam that rises.
-
Straining: Strain the finished stock through a fine-mesh strainer lined with cheesecloth for clarity.
-
Cooling: Cool the stock quickly in an ice bath, then refrigerate. Remove the fat cap before using.
FDA Food Safety Guidelines
⚠️ Important: Wild Boar carries a risk of Trichinella parasites. ALL cuts — including steaks, roasts, and ground meat — must reach an internal temperature of 165°F (74°C). There is no safe rare or medium-rare preparation for this species.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutritional Information
Per serving: 265 calories, 20g protein, 17g fat, 12g carbohydrates.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Nutrition Facts
Per serving: 265 calories, 20g protein, 17g fat, 12g carbohydrates.
