Ground wild boar
Ground wild boar has a denser muscle structure, a stronger flavor, and more fat than venison or roe deer, making it juicier and less likely to dry out. It is made from various parts of the wild boar muscle, so it maintains a balanced texture. Due to the connective tissue present, the meat may initially be tougher, but during cooking, the collagen in it gradually turns into gelatin, which gives the meat softness, helps retain moisture, and enhances its natural flavor.
— HOW TO MAKE
Ground wild boar is versatile and suitable for a variety of dishes – from burgers, cutlets and sausages to stuffed vegetables or stews. Due to its natural fat content, it remains juicy, but it is important not to overcook it during cooking to avoid losing moisture. When frying steaks or burgers, it is worth forming thicker pieces, as wild boar shrinks less than pork. For a softer texture, grated vegetables or breadcrumbs can be mixed into the minced mass. Due to its ability to absorb spices and sauces, ground wild boar is particularly suitable for savory stews, soups or chili dishes.
— BEST
Wild boar "Zuikis" with plum sauce
A simple dish that will surprise you with its taste! Classic "Zuikis", but with a wild boar twist - richer, more aromatic and especially delicious.
