Gordon Ramsay is an unstoppable force in the kitchen. He is bombastic, knowledgeable, and an expert in all things food. He has also shown that he is a teacher at heart, sharing his recipes and experience all over the Internet. That includes demonstrating how to hunt, butcher, and cook a wild boar in rural Georgia.
Ramsay visited Fort Benning, one of the largest military bases in the United States, to take on one of their most pressing problems– wild boar. Like most of the South, Georgia is beset with hogs. These aren’t docile pigs–these are invasive, destructive nuisances that uproot crops, clear forests, and destroy anything in their way including fences, roads, and power lines. Beyond that, they are aggressive and regularly injure farmers and hunters who come across them. If you hunt, you know the threat they pose and probably look forward to taking them out.
The General at Fort Benning put a $40 bounty on any boar killed in or around the base. Ramsay wanted to claim that bounty, not for the cash, but to cook a wild boar for a hungry Stryker team. Boars, though nuisances, are delicious. In fact you can find them on many fine dining restaurants’ menus across the south. After the hunt, Ramsay demonstrates how to butcher and cook wild boar. The hunt is humane, the meat sustainable, and the result is good for the military and environment. It’s a win-win-win.
WARNING: The following video contains graphic language and images of a wild boar being butchered. If you are offended or put at any level of unease by the language and/or the imagery, please do not watch the video of Ramsay’s hunt.
Ramsay provides a quick version of a wild boar recipe you can make in the field. If you have a pot, a skillet, a fire, and a few ingredients you should be able to whip this up at your camp. Nothing tastes better than meat you have just harvested.
BBQ Wild Boar Ribs Recipes
- 4.5lb bone-in Wild Boar Ribs, cut into singles or pairs
- 2 tablespoons Tomato Paste
- 1 medium Onion
- 2-4 teaspoons Chili Flakes, to taste
- 2 teaspoons Ground Clove
- 4 cloves Garlic, crushed
- 3/4 cup mild-flavored molasses
- 1/2 cup apple cider vinegar, divided
- 6 tablespoons Dijon mustard
- 1 large Onion, minced
- Olive Oil
- Your favorite hot sauce, to taste
- Bring a large pot of water to a boil and then lower the heat to a simmer. Mince the onion and add it to the pot along with the garlic, clove, and chili
- Put the ribs in the fragrant water then stir in the tomato paste. Let the ribs poach for 20 minutes.
- Meanwhile, prepare the sauce in a large skillet. Coat the bottom of your skillet with olive oil in the pan and fry the onion until it is fragrant and translucent. It will take around 2-4 minutes. Add the molasses and stir while it heats and liquefies, then, stir in the mustard and hot sauce. Let the sauce reduce and slightly thicken. It should coat and slowly drip from the back of a spoon.
- Once the ribs have poached, coat them with the barbecue sauce and grill over medium-high heat. Grill for 1-2 minutes on each side. Serve and enjoy!