TO THE WEEKEND AND THE GLORY OF FOOD! From Yare Valley Farm Shop, Surlingham

We have only recently this week had in some delicious wild boar for you to try. Below we have popped in a couple of recipes for boar and other goodies as well as some interesting (we thought) facts. We have fresh local wild boar burgers, sliced rolled boar, both boar and pork sausages, tenderloins, steaks, chops, bacon and in the freezer gammon, pigeon breasts, duck legs, beef mince, joints, steaks, pheasants, partridges, ice cream and much more as well as everyday kitchen cupboard essentials such as flour from Letheringsett watermill in Norfolk, muesli, oats, rice, lentils, cyder and red wine vinegar, honey, Grey Seal coffee (an absolute must try if a coffee lover) and much much more.
Sarah has even been busy making fresh flapjacks for you to enjoy with a hot drink and after they sold like… well.. like baked goods seem to, we have a fresh batch in today for you. Open 8am-9pm Everyday including bank holidays and weekends. NR14 7AL

Boar Facts:

Compared to pork, Wild Boar is lower in calories, fat, saturated fat, cholesterol, and higher in protein

Higher in protein than pork, beef, lamb and chicken, to be exact.

Wild boar comes in the same type of cuts as pork and can be substituted for pork in like dishes. It can be smoked, barbecued, grilled, roasted, braised, fried and, marinated.

Ground Wild Boar is also popular in Italian Bolognese.


Roast Boar Tenderloin (For 2 people):

1 handful of carrots
2 Large peeled and cut potatoes
3 tablespoons melted butter
fine salt
freshly ground black pepper
1 wild boar tenderloin
1 tablespoon cold pressed rapeseed oil
1 cup red wine
2 tablespoons Chillis Galore Lemon Drop Chilli jelly or any sweet jelly/ conserve you have.
Preheat oven to 200°C

Cut carrots into pieces and peeled potatoes into small roast potato sizes. Toss vegetables with butter and 3/4 teaspoons each salt and pepper on a baking sheet. Roast vegetables in oven until browned and tender, about 35 minutes.

Heat oil in a large heavy skillet/pan over medium high heat until hot. Sprinkle tenderloins with 1 teaspoon each salt and pepper, then brown, turning once, in skillet/pan. Transfer skillet/pan in oven and roast until pork is cooked through but still slightly pink in center, about 12 minutes. Transfer boar to a serving plate and let stand while making sauce.

Add wine and jelly/sweet conserve of your choice to skillet/pan and bring to a simmer over high heat. Boil sauce until reduces to a glaze, about 6 minutes.

Slice boar and serve over roasted vegetables, topped with sauce and reserved fronds.


Cabbage is a wonderful thing. Sadly, as with many veg, they get ignored. Here is a simple and delicious use for them either as a stand alone snack or side dish. Use red, white or January King for this.

You will Need: Cabbage of your choice finely sliced, Bacon, Apple Cyder Vinegar, Sprinkle of Sugar and Salt and Pepper to taste.

1. Heat your pan with a tablespoon of rapeseed oil. Cut your bacon into thin strips and fry in pan until crispy. Remove bacon and place on kitchen roll to absorb fat. Toss your chosen cabbage into the pan and once starting to soften add a sprinkle of sugar and dash of cyder vinegar. Mix together until cooked, but still with a slight crunch. Take off the heat, add your bacon and salt and pepper to taste if need be and you are done.


We grow our potatoes here on the farm from scratch and nothing goes better with most vegetarian dishes or meats than mashed potatoes. (We of course shout about roast potatoes using our rapeseed oil too).

Why not try butter, cream, milk, cheese or even a spoonful of wholegrain mustard in with your mash ( or all if you’re feeling adventurous) to go with whatever it is you are having for dinner.

Sausage Casserole (3-4 People):

If any of you have a slow cooker, they are becoming very popular at the moment, especially this time of year. This can also be done in a pan, but the wonder of a slow cooker means you can throw it all together and get on with your day, knowing you will return to a well reduced, infused and delicious hot meal. The great thing for this recipe is just to use what veg, spices or even meats that you have and is half the fun of creating your favourite and own method. If you dont have any of the below, dont add them, or simply replace with what you do have or would prefer.

You will need: Sausages of your choice. Any meat, any flavour, any shape cut into inch pieces. I find a pair of sharp scissors works best. (About 6-8 sausages worth will do). A couple of large peeled and cubed potatoes, 3 carrots diced, a sliced leek, 2 chopped onions, 1 Bramley apple peeled and cubed, 1 or 2 stock cubes of your flavour of choice. Veg or Pork will work best for this, a splash of cyder vinegar if not use red wine vinegar. (Both are wonderful for cooking and I find if you heat up a couple of tablespoons of red wine vinegar in a pan with a teaspoon of sugar then add in to bolognese or tomato based dishes it adds a great depth of flavour). A pinch of dried Parsely, pinch of Paprika, a Large squashed and thinly sliced Clove of Garlic, a pinch of dried Mint and 2 tins of chopped tomatoes and finally salt and pepper to taste if need be. Peas, diced turnips and even sweetcorn can also go in.

Method: Throw it all into your slow cooker, being careful not to hit the walls with it if throwing from a distance. Give it a quick stir, put on medium heat for 4-5 hours and you are done. Serve with rice, pasta, mashed potatoes or eat on its own with a crusty loaf smothered in butter.

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