Skip to main content

Green Bean Stuffed Wild Boar Recipe

In this recipe, wild boar backstrap is given the full treatment! After a 1- to 12-hour soak in a citrus marinade, the pork is stuffed with a delightful mixture of sautéd green beans, garlic, mushrooms, and dried cherries; then it's wrapped in kitchen twine, grilled, and glazed with spicy mustard and honey.

Green Bean Stuffed Wild Boar Recipe

When the pigs are running and fresh green beans are overflowing in the garden, take the time to put this fresh, flavorful combination on the table. It will be worth your efforts. (Photo courtesy of Tiffany Haugen)

Print Recipe

Serves: 2-4
Prep time: 30 minutes
Cook time: 45 minutes

Ingredients:

  • 1 ½ pound wild boar backstrap

Marinade:

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • 1 teaspoon lemon zest

Green Bean Stuffing:


  • 1 teaspoon olive oil
  • ¼ cup thinly sliced onion
  • 2 cloves slivered garlic
  • ¼ cup sliced mushrooms
  • ¼ cup fresh green beans, French sliced
  • ⅓ cup dried cherries
  • 1 tablespoon spicy mustard
  • Salt and fresh ground pepper, to taste

Glaze:

  • 1 tablespoon spicy mustard
  • 1 tablespoon honey

Directions:

  1. Butterfly pork by making long, shallow slices with the grain, unrolling the loin with each slice.
  2. In a shallow pan or sealable plastic bag, mix marinade ingredients. Marinate pork 1 to 12 hours.
  3. In a medium skillet, sauté onions in olive oil on medium heat until soft. Add garlic and mushrooms continuing to sauté 2 minutes. Add green beans, continuing to sauté 1 to 2 minutes. Salt and pepper to taste. Remove from heat and mix in dried cherries and mustard. Set aside to cool.
  4. Lay 4 pieces of 8-inch long kitchen twine on a flat surface. Remove pork from marinade and place over kitchen twine. Strain parsley and lemon zest from marinade and spread on pork loin. Place stuffing mixture on top of pork in an even layer. Roll pork over filling and secure with kitchen twine.
  5. In a small dish, mix mustard with honey for glazing.
  6. Place rolled and tied pork in a grilling pan, pre-soaked wood plank, or directly on a medium grill (350 to 375 degrees). Cook 20 minutes and brush on the glaze. Cook an additional 15 minutes or until pork reaches an internal temperature of 155 degrees.
  7. Let pork rest 5 to 10 minutes, remove kitchen twine and cut into desired serving portions.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Popular Videos

Comfort Features

Comfort Features

Few, if any, hunters enjoy recoil. Benelli has developed ways to tame the punch delivered by magnum waterfowl loads in its shotguns. The company has adapted these technologies to the Lupo so that deer hunters no longer have to withstand punishment every time they fire a shot. Let's see how it works in episode eight of Beyond the Rifle.

Old Town Sportsman BigWater PDL 132 Kayak Review:  Hands-Free Precise Boat Control

Old Town Sportsman BigWater PDL 132 Kayak Review: Hands-Free Precise Boat Control

In this video, we explore the 2021 Hobie Mirage Pro Angler 14 with MirageDrive 360 Pedal Drive Technology that allows this versatile kayak to turn on a dime and is loaded with professional features.

Hobie Mirage iTrek 9 Ultralight Inflatable Kayak - TESTED!

Hobie Mirage iTrek 9 Ultralight Inflatable Kayak - TESTED!

If looking for the ultimate kayak that's both portable and lightweight, then consider a quality inflatable like the Hobie Mirage iTrek 9 Ultralight.

See All Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Game & Fish App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.

Phone Icon

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now