Wild Irish boar

Served with Colcannon, Creamed Jerusalem Artichokes, and Orchard Apple and Irish Whiskey Sauce


  • 2 bone-in wild boar rack chops
  • 2 tsp rapeseed oil

For the apple sauce
  • 6 apples (peeled, cored and diced)
  • 1 full measure of irish whiskey
  • 2 tsp irish honey - look for raw honey though as opposed to pasteurized (farmers' markets or local bee keeper associations).

For the colcannon
  • 3 large rooster potatoes
  • 1/4 head of curly kale
  • 2 knobs of butter
  • splash of milk
  • pinch of salt
  • 1 scallion


For the Colcannon:
  1. Boil potatoes, strain and mash and add half the butter, dash of milk and a dash of cream but be careful not to have them too wet. Set aside.
  2. Melt the remaining butter and add the chopped up kale.
  3. Season and cook until soft then add the scallion.
  4. Add to mashed potato, adjust seasoning and consistency then set aside.
For the apple sauce
  1. Add the apple, whiskey and honey to a pot and stew until apples are soft but not too long to cause a colour change.
  2. When soft, blend to a smooth purée.
For the artichokes
  1. Add all the ingredients to a pot and boil until soft enough to blend.
  2. Blend to a smooth purée and adjust seasoning.
For the chops
  1. Heat the rapeseed oil in a heavy based pan. Season each side with salt. Pan fry until golden brown on both sides and place into a pre-heated oven at 170 degrees C for approx 6-8 minutes.
  2. Spoon the colcannon onto the centre of a plate.
  3. Top with 2 boar chops.
  4. Drizzle with Creamed Jerusalem Artichokes, a swirl or spoonful of apple sauce and two strips of crackling.


Gary's top tips: For a healthier option eliminate the creamed artichokes, roast half the amount in a pre-heated oven until soft and mix through the colcannon. Rest the boar chops for 1 hour prior to cooking at room temperature. Rest the boar for 2 minutes after cooking for optimum tenderness and flavour. Substitute kale for Savoy cabbage or just use scallions and make champ.


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