What?:

– Wild boar.

 Why?:

– Wild boar has thrived in Sweden since ancient times, but was nearly killed off completely at several occasions. These last few years, the wild boar has yet again surged in numbers (around 150,000 animals a year). The meat has a fanciful flavour and character that is slightly less gamey than for example roe deer, elk and reindeer, and is great for those who aren’t thrilled by the flavour of classic game. Few animals are more sustainable to ingest, as the wild boar roams free in nature without the interference of mankind.

How?:

– As the wild boar’s meat is lean and influenced by a natural diet consisting of herbs, berries, mushrooms and roots, it benefits from being cooked in a circumspect fashion where its flavour is the dish’s focal point. The butt cut is perfect for placing on the grill, while the inside leg is great for schnitzel. However, avoid high heat and overcooking the meat. Try lingonberry and blueberry marinated ribs served with creamed pointed headed cabbage and grilled apples to really bring out the flavour of the meat and Swedish nature.

 Where?:

– The selection of restaurants that serve wild boar is currently quite limited but our soon-to-open-restaurant The Black Swan will always feature it on the menu. Other venues that might serve boar, depending on the season, are Tennstopet and Djuret.

As told by chefs Frida Ernsth and Mikael Axell, owners of The Black Swan, a gastro pub set to open on Liljeholmskajen later this summer. Their new book Vildsvin, by publishing house Massolit, comprises of 52 recipes using wild boar as the main ingredient.

Photography: Stefan Wettainen