Scaloppini of Wild Boar “Piccata”


Springtime offered up adventure this season, hunting wild pigs in South Carolina. My longbow worked just fine this trip and I was blessed with an abundance of feral hog meat. I truly enjoy the meat from these animals, always cleaning and cooling the hogs as soon as they are harvested to insure freshness. This element of hunting is key to producing a wonderful meal from your game.


The classic Italian dish of Veal Scaloppini Piccata, utilizes the leg meat of the animal. The meat from the back legs is generally the most popular. The back leg must be “seamed out” to separate the muscles of the upper leg by cutting between the natural silver skin layers and pulling the whole muscles or rounds apart. This meat is then trimmed of all connective tissues and cut against the grain, into stew type pieces. The pieces can be about 1.5” square or cross cuts of the pieces ¾” thick. The meat is then pounded between plastic wrap or food vacuum bags with the side of a meat cleaver or mallet. It should be about 1/8th of an inch thick. This tenderizes the meat and allows a wide surface area for browning, providing more taste or flavor to the dish.


Hunting and cooking both require a little preparation, which can lead to success in the kitchen as well as in the field. This dish is rooted in simplicity, only requiring three or four ingredients. The devil is in the details, but paying close attention while pan searing the individual pieces of meat will bring great results.



Any game, venison, duck breast, partridge, etc may be substituted for the hog. Domestic cuts such as pork tenderloin can be used as well. Although any cut such as back straps,

Could be used, the advantage of using the leg is tremendous yield and a steak like quality from a large section of the animal. I served a party of fifty people recently with one hog leg, “Wild Boar Scaloppini on Smokey greens“ was a hit.














Scaloppini of Wild Boar “Piccata”

With Lemon and Capers, Spinach with garlic and Special Olive oil

And Woodland Mushroom Ravioli



For the Scaloppini




1/2 cup all purpose flour

2 teaspoons WildSeason Steak Dust or WildSeason Country Mustard rub

1/2 teaspoon freshly ground black pepper

4 Wild or domestic Pork scallops, pounded to a thickness of 1/8-inch

1 1/2 tablespoons Olive oil

5 tablespoons butter

1 cup dry white wine

1/2 cup chicken stock or water

1 garlic clove, chopped finely

1 lemon, juiced, or more to taste

2 tablespoon capers, drained

1 tablespoon chopped parsley leaves





In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly.

Season the meat with WildSeason Steak or Country Mustrad, pepper and a little of the chopped garlic.

Dredge the pork scallops in the seasoned flour mixture, shaking to remove any excess flour.

Heat a large skillet over medium-high heat until very hot.

Add the Oil

Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the scallops until golden brown on both sides, about 1 minute per side.

Transfer to a plate and set aside.

Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, remaining chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the chopped parsley.

Plate the Scaloppini on a bed of just cooked spinach and pour reduced pan sauce over.


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