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Honey Orange Wild Boar with Fennel Herb Salad

Prep Time10 mins
Cook Time35 mins
15 mins
Total Time45 mins
Course: Main Course


  • 1 orange cut into wedges with skin on
  • 2 tablespoons honey
  • 1 pinch saffron threads optional
  • 1 tablespoon rice vinegar or white wine vinegar
  • 1 1/4 cup water
  • 2 small fennel bulbs thinly sliced
  • 1 cup cilantro leaves torn or roughly chopped
  • 2/3 cup basil leaves torn or roughly chopped
  • 1/4 cup mint leaves torn or roughly chopped
  • 1 red chile pepper seeds removed and thinly sliced
  • 1/2 - 3/4 lb wild boar loin
  • Salt and pepper
  • 2 tablespoons sunflower or grape seed oil
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic minced


  • In a saucepan, simmer the orange wedges in honey, vinegar and water and cook until reduced to 3 tablespoons. Remove from heat and blend in a food processor or blender and set aside.
  • In a large serving bowl, combine the fennel, herbs and red chile pepper.
  • Preheat the oven to 300 degrees F.
  • Heat an oven safe pan on the stove top with the sunflower or grape seed oil until very hot. Season the loin with salt and pepper on all sides. Sear in the pan and brown well on all sides. Transfer the pan to the oven and cook for 20-25 minutes.
  • Remove from oven with an oven mitt and let the loin rest on a cutting board covered in foil for at least 15 minutes.
  • Thinly slice the boar loin and add to the bowl of fennel and herbs. Add the olive oil, lemon juice, minced garlic and only half of the orange sauce and toss well. You can store the remaining orange sauce in an air tight container in the refrigerator and use it on baked chicken or fish or even over ice cream.
  • Taste the salad for balance and add more vinegar, salt, etc to taste. Serve and enjoy!