5 oz of Walkerswood Jamaican Jerk Seasoning

1/4 Cup of Vegetable Oil

1/4 Cup Lime Juice

1/2 Cup of Ginger Beer

1/3 Cup Cider or White Vinegar

1/4 Cup Brown Sugar

1 Tbsp of Dark Molasses

1/2 Tbsp of Salt


Mango Chutney:

1 Mango cut into small cubes

1/3 cup of finely chopped Red Bell Pepper

1/2 cup of finely chopped red onion

1 Tbsp of finely minced Fresh Ginger

1/2 Cup of Mango Preserve

1/3 cup of Cider Vinegar

1/4 Tsp of Red Chili Flakes

1/4 Salt

1 dash Scotch Bonnet Hot Sauce (optional)

1 Tbsp of Vegetable Oil


Wild Boar:

1 Shogun Farms Wild Boar Tenderloin

Chopped Chives

Fresh Thyme Leaves


Preheat oven to 375


Combine all the ingredients for the marinade in a bowl and whisk until all incorporated. Place loin in an airtight container or large zip-lock bag, pour in 3/4 of marinade, cover or close and store in the refrigerator for 12 hours or over-night. Set aside remaining marinade to baste while cooking on the grill.

Mango Chutney (can be made the day before or in advance):

In a small sauce pan on medium-high heat, add oil, chili flakes, and chopped onion and bell pepper. Sauté until onion is translucent. Add the mango, ginger and sauté until mango becomes soft on the edges, cooking about 10 mins. Add cider vinegar, mango preserve, and salt. Combine and stir mixture until it boils. For added heat add a dash of Scotch Bonnet Hot Sauce. Lower heat and simmer for 20-30 mins covered or until mixture becomes a thick consistency, stirring occasionally. Remove from heat and store in the refrigerator until ready to use.

Wild Boar:

On a medium-high flame on a pre-heated gas or electric grill, place the marinated loin of boar lengthwise to get nice grill-marks. Rotate every 10 minutes for 30-40 minutes to get a medium temperature (165 degrees), more time if desired medium well (40-45 mins). During the last rotation, baste with a brush or spoon with set aside marinade a few times to coat the loin and give a nice glossy finish. Close flame, set boar aside and let rest for 10-15 minutes. Slice, plate and garnish with chopped chives and thyme. Serve with Mango Chutney.

Serves 6-8

Prep Time: 30 minutes
Marinate: Over-night
Cook Time: 1 hr 15 mins
Recipe Courtesy of Chef Adrian De Berardinis

It was an honor to have James Beard Foundation Award winner Chef Art Smith feature our Wild Boar on the menu at their recent Cheers, Queers 2019! event in New York. Chef Art is a Florida native and well known celebrity chef who has created some wonderful recipes using our Wild Boar like the Shogun Farms Wild Boar Ragu with Homemade Pasta he served at the James Beard House.


Preparing the dishesOur Wild Boar was served along side of many other talented and creative chef’s dishes at the JBF event supporting Pride Month in NY.  This has been an exciting experience for us to see our wild boar on the table at the James Beard House, and even equally exciting that Chef Art enjoys creating recipes with it to share with the best of the best!

You can learn more about the amazing charitable work done by the James Beard Foundation at this link and all that they do to support the culinary arts. Shogun Farms particularly appreciates their mission and dedication to American food culture, because food is definitely something that can bring us all together!

Photos: Jeff Gurwin