Wild Boar

Ragù di cinghiale is a traditional meat sauce hailing from Tuscany, but it's also prepared in other Italian regions such as Veneto and Umbria. The ragù is made with a combination of cinghiale (wild boar) meat, tomatoes, red wine, car... READ MORE

Bograč is a traditional meat stew that was supposedly invented by Hungarian shepherds when Prekmurje was under Hungarian rule. The stew consists of four types of meat—traditionally pork, beef, venison, and boar—which are simmered along... READ MORE

Jägerschnitzel is a traditional version of schnitzel that is topped with a gravy called Jägersoße, meaning hunter's sauce. Originally made with venison or wild boar, nowadays the most common types of meat used for... READ MORE

Terrine de sanglier is a traditional terrine made from wild boar (sanglier). The terrine is a type of coarse meatloaf where the wild boar meat is mixed with spices, herbs, and additional ingredients like pork, bacon, or liver for added richness. T... READ MORE

Wildschwein in burgunder is a traditional dish consisting of wild boar cooked in burgundy wine. The dish is usually made with a combination of wild boar rump, onions, carrots, celery, thyme, lemon zest, peppercorns, juniper berries, wine vinegar, ... READ MORE

Civet de sanglier is a traditional dish made from wild boar (sanglier), prepared as a rich, hearty stew. The meat is typically marinated in red wine with herbs and spices to tenderize and infuse it with flavor. The dish is slow-cooked with ingredi... READ MORE