Pratos de Carne de Javali: Sabor, Aroma e Tradição

When you’re ready to elevate your culinary repertoire, consider the bold, earthy flavor of wild boar. It’s a meat that carries history, depth, and a hint of forest in every bite. Below, we guide you through two iconic recipes that showcase how versatile and satisfying carne de javali can be—whether you’re grilling a steak or roasting a whole leg. Ready to dive in?

Grilled Wild Boar Steak with Herb Marinade

Cover of WTM magazine featuring game meat

This savory steak brings the rustic charm of the outdoors to your grill. A simple herb mixture amplifies the natural flavors without overpowering the meat.

4 thick cuts of wild boar steak (about 1.5 inches thick)
3 tbsp olive oil
2 cloves garlic, minced
2 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp sea salt
½ tsp freshly ground black pepper
Juice of 1 lemon

In a bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, and lemon juice to create a fragrant paste.
Pat the steaks dry and rub the herb mixture all over each cut, ensuring even coverage.
Refrigerate the marinated steaks for at least 2 hours, ideally overnight, to let the flavors seep in.
Preheat your grill to medium-high heat. Sear each side for 3-4 minutes, then reduce heat to medium and cook to your preferred doneness (medium-rare is ideal for wild boar).
Remove from the grill, let rest for 5 minutes, and serve with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs.

Roasted Wild Boar Leg with Crispy Skin

Turning a whole wild boar leg into a centerpiece is a culinary triumph. The skin crisps to a golden crunch, while the inside remains moist and tender.

1 whole wild boar leg (about 6–8 pounds)
4 tbsp olive oil
4 cloves garlic, sliced
2 tbsp fresh sage, chopped
2 tbsp fresh rosemary, chopped
2 tbsp sea salt
1 tbsp cracked black pepper
1 cup dry white wine
1 onion, quartered
4 carrots, cut into large chunks
2 cups beef or game stock

Preheat your oven to 375°F (190°C). Pat the leg dry and make shallow slits across the surface.
In a small bowl, mix olive oil, garlic, sage, rosemary, salt, and pepper. Rub the mixture all over the leg, ensuring it seeps into the slits.
Place the leg on a rack in a roasting pan. Surround with onion, carrots, and a splash of wine.
Roast for 2 hours, basting occasionally with the pan juices. After 2 hours, increase the temperature to 425°F (220°C) to crisp the skin; roast for an additional 30 minutes.
Remove from the oven, let rest for 15 minutes, then carve into generous slices.
Serve the roast alongside the roasted vegetables, drizzled with the pan sauce, and enjoy the rich, gamey depth of every bite.