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Grilled Wild Boar Steaks with Lingonberry BBQ Glaze | Tender & Smoky
(0)
30 min
Quick
Knuspr-Küche
Saftig gegrilltes Wildschweinfleisch trifft auf eine fruchtig-rauchige BBQ-Glasur mit feinen Wildpreiselbeeren, Apfelessig und Rosmarin. Der perfekte herbstliche Grillgenuss für anspruchsvolle Fleischliebhaber!
Preparation method
Preparation & marinade
Take the wild boar meat out of the fridge about 30 minutes before grilling and pat dry with paper towels. Brush the steaks with neutral vegetable oil and season evenly all over with smoked paprika, salt, and freshly ground black pepper.
For the autumnal BBQ glaze, stir together the barbecue sauce, jarred wild lingonberries, apple cider vinegar, honey, and finely chopped garlic in a small saucepan. Simmer gently over medium heat for about 5 minutes until a thick, glossy glaze forms. Finely chop the rosemary needles and stir them in.
Grilling & glazing
Prepare the grill for direct heat (approx. 230 °C) and an indirect zone (approx. 130 °C). Sear the wild boar steaks on the hot grate over direct heat for about 2 to 3 minutes on each side until a nice crust with grill marks forms.
Chef's tip
Game meat is particularly lean – take care not to overcook it. Removed from the grill at an internal temperature of 58–60 °C, the wild boar loin remains wonderfully juicy and tender.
The sweet and tangy lingonberry BBQ glaze pairs exceptionally well with grilled autumn vegetables such as butternut squash or roasted rosemary potatoes.
Ingredients
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