Download the recipe below.


Mette Karin Petersen


For the Meat:

  • Boneless wild boar chops
  • 3 eggs
  • 5 cups flour
  • 10 cups bread crumbs
  • 100gr butter
  • Salt and pepper
  • Canola oil or any high heat cooking oil to sauté
  • Lemons
  • Capers (optional garnish)
  • Horseradish (optional garnish)


Possible side dishes:

  • Fried Potatoes
  • Peas


First, trim the two wild boar chops and slice into 1.5cm thick cutlets.

Next, cover meat in cling film and pound it with a rolling pin very thin to about 0.5cm. Pounding the meat breaks up the meat fiber and therefore prevents the cutlet from contracting while frying. In case you prefer to use a meat tenderizer, we would recommend to cover the cutting board in cling film instead of the meat itself. This way, you avoid little pieces of the cling film being stuck to your food. Season the meat with salt and pepper.

Now, prepare three plates with flour, whipped eggs and bread crumbs. The order is very important. First dip the meat in flour so it is fully covered, followed by eggs and bread crumbs. Repeat the process the create a thicker layer of crumbs if this is what you like. To do so simply dip the schnitzel on more time in the eggs followed by the bread crumbs.

After this it is time to sauté the schnitzel. Heat a frying pan with 50 gr butter and oil. Fry wild boar schnitzel about 3 minutes on each side until golden brown and crispy. Add 50 gr of butter half way through the frying process. Make sure to pour butter over the meat a couple of times.

Once the wild boar schnitzel is cooked, take it out of the pan and top it with lemon. If you feel like it you can also add horseradish and capers.

For a side dish we recommend fried potatoes, peas, butter sauce and lots of lemon on the side.

Happy cooking & Bon appétit.


Mette Karin Petersen

”It was my fascination for hunting dogs that got me into hunting. I started out participating as a beater and after few times I was obsessed about getting to know more about nature, wildlife and the hunting community. Three years back I passed my hunting license test and since then hunting has turned into a lifestyle. In January 2020 I finish my University degree with a specialization in hunting tourism and marketing. I’m very passionate and dedicated to explain my view on hunting, and to tell the whole story. As a hunter you won’t always bring home meat for your freezer, but I guarantee you that you’ll always bring home one more unique experience from the great outdoors.”