Cut the wild boar neck into cubes and mince the meat. Form Burger patties and let them chill for 1 hour in the fridge to firm up.

In the mean time, set up your Barbecue for indirect heat and prepare the cranberry jam.
Therefore slice the bacon into stripes and dice the onion. Fry the bacon on medium heat until brown, add the onions and sauté until softened. Add the cranberries, let them roast for a minute or two and deglaze with the juice.

Gently boil down until it has reached a jam-like consistency.
Put the out of the fridge, season with salt and grill on direct heat on each side for 3 minutes. Then move the burger(s) on indirect heat, put a slice of cheese on top, cover the lid and cook for 8-10 minutes at 180°C /356°F.

Half the bun, brush it with olive oil and toast them on the grill.

Build your Burger by adding a bit of the Cranberry jam on the bottom bun, add salad and the patty, a bit more of the jam and top with pulled wild boar.

Find an awesome recipe from BBQ aus Rheinhessen here:

Enjoy and stay tuned!

Wild Boar Burger


Wild Boar Neck
80g Bacon
1 Red Onion
200ml Cranberry Juice
120g Dried Cranberries
Burger Buns
Pulled Wild Boar
Olive Oil

Used tools & products:

Grill: Grinder:

Global Knife:

Gas Cooker: