Spring game recipes

Wild boar and cider

Offering a healthy alternative to other meat and poultry, ingredient supplier Wild and Game is championing game as a healthy choice this spring with two new recipes.

As well as containing less fat, more protein and lower cholesterol than chicken, game and wild boar are also higher in protein and lower in saturated fat than beef.

As such, company co-founder Steven Frampton is urging foodservice operators and consumers to include more game as part of a healthy diet.

He said: “Game is in plentiful supply in the UK but many people still lack confidence when it comes to using it.

“(Wild and Game’s) mission is to get more people in the UK to enjoy game by highlighting how healthy, delicious and easy to use it is.”

Two new springtime recipes created by its development chefs - Wild boar in cider, and Asian-style wild boar – hope to provide some much-needed inspiration.

Wild boar cooked in cider (serves two)


  • 2 Wild and Game wild boar steaks, cut into bite-sized pieces
  • 8 shallots
  • Half a tsp dried tarragon
  • 400 ml cider
  • 800ml vegetable stock – ideally Marigold Swiss Bouillon
  • 3 generous tbsp crème fraiche
  • Olive oil


  1. Preheat oven to 165 degrees, gas mark 3
  2. Heat olive oil in an oven-proof pot and sauté the meat and shallots for a few minutes
  3. Add the cider, tarragon and vegetable stock
  4. Cook for 10mins until bubbling then put the lid on and transfer the pot to the oven. Cook for 2-2.5h
  5. Add the asparagus and cook for around, then add the peas and cook for a further 3mins
  6. Remove pot from the oven and allow to cool for a minute. Stir in the crème fraiche; taste and adjust seasoning if needed
  7. Serve with mash and crusty bread (optional)

Asian-style wild boar (serves two)


  • 2 Wild and Game wild boar steaks, cut into bite-sized pieces
  • 4 asparagus spears, sliced
  • Half a red pepper, sliced
  • 1 small carrot, sliced
  • Half a medium onion, sliced
  • 100ml light soy sauce
  • 1 large tsp garlic paste
  • 1 large tsp ginger paste
  • 2 tbsp honey
  • 2 tsp cornflour
  • Sesame oil
  • 600ml water


  1. Pre-heat oven to 160 degrees, gas mark 3
  2. Heat sesame oil in an oven-proof pot - add the meat and cook until brown
  3. Mix the soy sauce, honey and cornflour in a small jug.
  4. Add the garlic and ginger to the pan and cook for a few minutes, before pouring in the soy mix. Stir and cook until thickened, then top up with the water
  5. Once bubbling, put the lid back on and cook in oven for 2 - 2.5 hours. Check regularly and top up with water as necessary (the sauce should end up quite thick and sticky)
  6. Heat some sesame oil in a wok and fry the vegetables for a few minutes
  7. Add the vegetables to the pot of meat and stir well
  8. Serve with noodles or rice

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