Where to buy wild boar meat?

Food & Drink, Events and Entertainment
1
It's game season!

Does anyone know where you can buy wild boar meat at reasonable prices in or near Zurich?

Coop is selling "wild boar steak", which seems to be the fillet, or tenderloin at 50-60 CHF/kg. Ouch. I'm looking for something with more fat on it though, like the equivalent of pork shoulder/schweinhals.

Any ideas?

2
Have a look at Aligros:

https://www.aligro.ch/produits/2144-...hweinentrecote

Maybe they have other parts as well

3
There's a guy near Zurich airport who's hired to do pest control for the airport.

He sells most of what he shoots, let me see if I can dig up details.

4
Any proper butcher has got venison/wild fowl/boar etc in its shop now.

The season is only just starting, reaching a high in October before slowly petering out until mid-November.

That meat will be costly everywhere you'll look.

Fattier bits of boar are often cut up to get "Wildsau PFEFFER" , ragout style cubed meat, which is steeped in a brine of wine and vinegar and spices etc.

5
There's no limit on the amount of wild boar meat you can buy in Germany or France and bring into Switzerland. (Other than the usual 300CHF tax free limit).

Maybe that'd be cheaper?

6
In our area of France the hunters keep all they kill for family and friends, or they sell direct to chefs, we have never found it in the butchers. The supermarket may have some at Christmas, but that is bought in from abroad.

Last season we were talking to one of the local hunters and asked him if he knew who from whom we could buy some boar or venison. Firstly he was surprised that we ate it and secondly, the following Sunday evening he knocked on our door and handed us a bin liner with a boar hoof poking out. Half a boar as a gift!

We have since made friends with other hunters and have been given venison and boar. Shame we don’t have pheasants around here.

7
I get venison and wild boar from my hunting friend. He gives dead animal to the local butcher, who keeps half of the meat.

8
My wife's cousin in Italy is a licensed boar butcher.

Tom

9
I just need some recipes to go with it now. We did a stunning mixed venison and boar stew but I have some boar filet mignonette with which I know not what to do. Venison I know but boar is new, in the cooking sense.

In the “olden days” my Grandad, a gamekeeper, used to send a brace of pheasant and a haunch of venison through the post. Not allowed now of course, but accepted then.

10
Dry it.

The possibilities depend on the age of the animal, but basically it's a pig, albeit one with redder meat and stronger taste, but still a pig.

Tom