All recipes

Spicy Rub Wild Boar Collar With BBQ Sauce

4 servings

1.3 lb/600 grams Wild boar collar

1 tbsp Curry

1 tbsp Cumin

2 tbsp Chili flakes

1 tbsp Green pepper

1 tbsp Mustard powder

1 tbsp Paprika powder, smoked

BBQ sauce:

1 Red onion

1 Carrot

½ Fennel

1 Solo garlic

½ Red chili pepper

1 tbsp Coriander seeds

1 tbsp Paprika powder, smoked

0.5 cup/1 dl Soy, japanese

2 tbsp Red wine vinegar

0.5 cup/1 dl Cane sugar

1 ½ cup/3 dl Crushed tomatoes

Worcestershire sauce, olive oil, salt and pepper

Fresh white cabbage or point cabbage

The Meat
Grind the spices coarsely. Rub the meat with the spice mix, and put it on the grill. When reached a core temperature of 65-70 C (150-160 F) remove from grill and let rest uncovered for about 15 minutes before cutting it up.

The Sauce
Chop onion, carrot and fennel in small cubes and fry in oil. Add sliced garlic and chili. Add the rest of the ingredients in the pot and cook for 10-20 minutes. Season with salt and pepper and perhaps mix with a stick blender.

Serve the meat with BBQ sauce and grilled cabbage.