1
Slice the wild boar
5 min
Trim any silverskin if needed, then slice the wild boar tenderloin into pieces about the thickness of a small steak, roughly 1.5 to 2 cm thick.
Wild boar
France
Easy
Garlic and Herb Grilled Wild Boar Steaks
These grilled wild boar steaks are marinated with garlic, flat-leaf parsley, olive oil, salt, and black pepper, then quickly cooked over high heat for a juicy, lightly smoky finish. A simple, elegant barbecue recipe that lets the rich flavor of wild boar shine.
15 min preparation
10 min cooking
25 min total
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Overview
A simple and flavorful way to cook wild boar on the barbecue
Wild boar is leaner and more robust in flavor than farmed pork, so it benefits from a short marinade and careful grilling over medium-high heat. This recipe keeps things straightforward with garlic, parsley, and olive oil, creating tender, savory wild boar steaks with a fresh herbal finish. Serve them with grilled vegetables, roasted potatoes, or a bright salad for an impressive outdoor meal.
Preparation
15 min
Cooking
10 min
Total time
25 min
Servings
4
Marinade
Yes
Difficulty
Easy
Ingredients
Ingredients for 4 people
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
lombo de javali
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
For 4 servings
Quantities update automatically.
portions
Preparation
Recipe steps
2
Make the marinade
5 min
In a shallow dish, mix the minced garlic, chopped parsley, olive oil, salt, black pepper, and lemon zest if using.
3
Marinate the meat
2 min
Add the wild boar slices to the dish and turn them several times so they are evenly coated. Cover and refrigerate for 1 hour.
4
Prepare the barbecue
60 min
Preheat the barbecue to medium-high heat. Clean and oil the grill grate lightly to prevent sticking.
5
Grill the wild boar
8 min
Remove the wild boar from the refrigerator 10 minutes before cooking. Grill the slices for 2 to 4 minutes per side, depending on thickness, until just cooked through but still juicy. Avoid overcooking, as wild boar is lean.
6
Rest and serve
8 min
Transfer the grilled wild boar to a warm plate and let it rest for 3 to 5 minutes before serving. Spoon over any juices and finish with a little extra parsley if desired.
7
Step 7
2 min
Tips
Chef tips
- Wild boar is lean, so short, hot cooking gives the best texture.
- If your cuts are uneven, grill the thicker pieces first and keep a close eye on the thinner ones.
- A short marinade adds flavor without masking the natural taste of the meat.
- For extra tenderness, avoid pressing the meat down on the grill.
Plating
Plating tips
Serve the sliced wild boar on a warm platter with grilled lemon halves and chopped parsley.
Pair with roasted potatoes, charred peppers, or grilled courgettes for a rustic barbecue plate.
Add a spoonful of salsa verde or a simple pan juice dressing for freshness.
Pairings
Perfect pairings
-
Roasted rosemary potatoes
Crisp potatoes balance the rich, earthy flavor of wild boar.
-
Grilled Mediterranean vegetables
Courgette, aubergine, and red peppers add sweetness and smoke.
-
Peppery green salad
A fresh salad with rocket and a lemon vinaigrette lightens the plate.
Food & wine pairing
Wine pairing
Grilled wild boar pairs beautifully with structured but not overly heavy reds. Try a Syrah, Côtes du Rhône, Tempranillo, or a rustic Pinot Noir. If you prefer beer, choose a dark lager or amber ale with gentle bitterness.
FAQ
Frequently asked questions
What cut is best for grilled wild boar steaks?
Tenderloin or loin are the best cuts for quick grilling because they are tender and cook fast over high heat.
How long should wild boar be marinated?
About 1 hour is enough for this simple garlic and herb marinade. Longer marinating is possible, but not necessary for a tender cut like tenderloin.
Can I cook this recipe in a grill pan?
Yes. Use a very hot grill pan or cast-iron skillet and cook the steaks for a few minutes on each side until just cooked through.
What does wild boar taste like?
Wild boar has a deeper, slightly sweeter, more robust flavor than pork, with a firmer and leaner texture.
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Reader reviews
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