Wild boar meat – Otto takes you on a hunt!

15 min

3 min



17-35 Oz. of wild boar’s back

1/3 Cup of cranberry jam

1 Hokkaido pumpkin


Wild boar meat




Grilling like in the Middle Ages: Otto puts a wild pig on the 1500°F Steak Grill! Okay, a whole boar would be a little too heavy. But what about some chops? The juicy, but still tender wild boar meat with its mild taste is just perfect for a quick grilling at 1500°F.





Wild boar recipe! A wild boar’s back from the grill with Hokkaido pumpkin.

  1. Grill the wild boar’s back – prearrangements

    Take the wild boar meat out of the fridge one hour prior to the grilling and let it reach room temperature.
    In the meantime, prepare the Hokkaido pumpkin for the grilling. Cut off the woody stem and divide the whole thing in half. Remove the fibers and seeds with a spoon and then cut the pumpkin into slices. Put them in the preheated oven and bake them at 430°F for about 25 minutes depending on their size. Alternatively, you can also stew the pumpkin slices in a pan for about 15 minutes. Put them aside afterwards.

  2. Cut the chops out of the wild boar’s back.

    Split the wild boar’s back into several handy chops. Always carve across the grain and between the ribs. Salt the chops as you like.

  3. Finest medieval cuisine: Wild boar meat from the grill

    Preheat your Otto Grill onto 1500°F for three minutes. Subsequently, put the chops on the grid and set the Meat-O-Meter on Stage 2. Sear the wild boar meat for about 90 seconds on each side. How long you sear them exactly is obviously depending on their size. Then turn the burners off and let the chops reach your desired core temperature.
    Make sure to read our blog article: grilling the perfect steak



  1. Grill the pumpkin

    While the chops of the wild boar’s rib rack are resting, you refine the Hokkaido-pumpkin with some roast aromas. Grill it at a moderate temperature on the Otto Grill for 30 to 90 seconds.



  1. Serve the wild boar meat

    Serve the wild boar chops together with the Hokkaido pumpkin from the grill and some cranberry jam. Enjoy!

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