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Pepper-crusted BBQ wild boar with grilled courgettes

Pepper-crusted BBQ wild boar, smoky courgette ribbons, and a cooling lemony yoghurt dip – the perfect summer plate. And the best part? Wild boar is one of the most sustainable meats you can cook with: no feed, no transport, no industrial farming. Just wild game from our region – the perfect summer wild boar recipe.

For this Pepper-crusted BBQ wild boar, I’ve partnered with the FSHCL (Hunting Federation of Luxembourg), the Ministère de l’Environnement and the Ministère de l’Agriculture to shine a light on the value of local game meat – sustainable, traceable, and delicious.

Find more summer BBQ recipes here in my recipe archive.

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Ingredients

Serves 4

600g wild boar fillet
2 tsp black peppercorns
2 tsp pink peppercorns
1 tbsp thyme
1 tsp oregano
1 tsp rosemary, chopped
2 tsp garlic powder
2 tsp salt
1 tbsp Dijon mustard
2 tbsp olive oil

For the courgette spice:
1 tsp fennel seeds
1 tbsp ground coriander
½ tbsp sumac
½ tsp garlic powder
½ tsp black pepper
A pinch of chili flakes
1 tsp fleur de sel

For the courgettes:
2 courgettes
A handful of basil leaves
1 tbsp of capers
A bit of Lemon juice and zest
A glug of olive oil

For the yoghurt:
300g Greek yoghurt
1 small garlic clove, crushed
Lemon zest
A handful of chopped herbs (mint and chives)
Salt and pepper

Bread, to serve

Method

Start by marinating the meat: Crush the black and pink peppercorns in a pestle and mortar. Add the remaining ingredients and mix to a paste. Rub the paste into the wild boar and leave to marinate in the fridge for at least 2 hours.

Meanwhile, make the courgette spice. Bash the fennel seeds in a pestle and mortar and mix with the remaining ingredients.

Once ready to grill, heat the barbecue to a high heat.

Cut the courgettes into thin ribbons (with a mandolin, if possible), put into a bowl with a glug of olive oil and rub with the spice mix so that all the ribbons are coated. Grill on a high heat for a couple of minutes on each side, until nicely charred and tender. Put in a bowl and set aside while grilling the meat.

Grill the wild boar over a high heat for 8 minutes, turning the meat halfway through. Put on a plate and leave to rest for 5 minutes before cutting into slices.

Meanwhile, mix the courgettes with the basil leaves, capers, lemon zest and add a squeeze of lemon juice and a glug of olive oil.

Mix the yoghurt with the garlic, lemon zest, herbs and season with salt and pepper.