Wild boar is a game meat typical of Argentine Patagonia, with a more intense flavor than beef and very little fat, which is why it’s cooked slowly to come out tender and juicy.
This preparation sears the wild boar shoulder over medium heat and then finishes it wrapped, seasoned with herbs, garlic, and a smoky touch, following the tradition of Patagonian grill masters.
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Argentine Grilled Wild Boar
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 1.5 kg of wild boar shoulder (about 3.3 lb, one medium piece)
- to taste of coarse salt
- 3 tablespoons of olive oil
- 1 teaspoon of merkén (smoked chili) (optional)
- a few sprigs of fresh thyme (optional)
- to taste of black pepper (optional)
- 2 cloves of garlic, minced (optional)
Instructions
- Salt the meat, season the wild boar shoulder with coarse salt on both sides before putting it on the heat.
- Sear over medium heat, place the shoulder on the grill and sear it for 10 to 15 minutes per side, until it develops an even golden color.
- Season, remove from the heat and rub the meat with a mix of olive oil, merkén, fresh thyme, pepper, and minced garlic.
- Wrap in foil, wrap the seasoned shoulder tightly in aluminum foil so it cooks in its own juices.
- Cook wrapped, leave it on the grill or gentle embers for 30 to 40 minutes per side, checking that the foil doesn’t burn.
- Let it rest, remove the shoulder from the grill while still wrapped and let it rest for about 5 minutes.
- Unwrap and slice, carefully open the foil, let it rest a few more minutes, and slice into portions to serve.
Tips for getting it right
- Searing the meat first over medium heat helps build an even golden color before the wrapped cook.
- The foil traps the juices and helps keep the meat tender, since wild boar has very little natural fat.
- Letting the meat rest before opening the foil helps the juices redistribute.
- Merkén (smoked chili) gives it a distinctive touch, but smoked paprika works as a substitute if it’s not available.
Traditional variations
- It’s often served with a smoked apple, pear, and onion chutney cooked alongside the embers.
- Some grill masters marinate the meat a day ahead with red wine, herbs, and garlic to soften its flavor even further.
How to serve
Asado de jabalí is served hot, sliced into portions, as a main dish.
It pairs very well with a smoked fruit chutney or ember-roasted potatoes.
Recommended sides
- Smoked apple and pear chutney
- Roasted potatoes
- Simple salad
- Patagonian red wine
Did you know?
Wild boar arrived in Argentine Patagonia in the early 20th century and, over time, its meat became a distinctive ingredient in the region’s game cuisine.
Since it has much less fat than beef, wild boar especially benefits from slow, wrapped cooking techniques that keep it from drying out.
Frequently Asked Questions
The wrapping traps the meat's juices during cooking, which helps make up for its low natural fat content and keeps it from drying out.
It's a smoked chili typical of southern Chile and Patagonia that adds a distinctive smoky flavor; smoked paprika can be used as a substitute if it's not available.
After the initial 10 to 15 minute sear per side, the wrapped cooking usually takes 30 to 40 minutes per side, depending on the size of the piece.
It's commonly served with a smoked apple, pear, and onion chutney cooked alongside the embers, plus roasted potatoes.
