Wild boar gyros with ramsløg tzatziki
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Gordon P. Henriksen
Outdoor enthusiast and author
If you want to make the most of ramsløg season and cook over flames, this is exactly the right recipe for you. Hunter, angler and outdoor enthusiast Gordon P. describes the dish like this:
"This dish is easy to prepare at home and then prepare in the forest over a fire when you've foraged the last ingredients from the forest floor. It's a dish that everyone – adults and children alike – loves, and it can be adapted so everyone gets it exactly as they want it."
Tip: If you don't have access to wild boar meat, you can use high-quality organic pork – but the wild boar provides a depth and character that plays perfectly against the bitter notes of the chickweed and the acidity from the pomegranate.
Servings
: 4
Servings
Ingredients
800 g wild boar meat (e.g. inner or outer thigh, cut into thin slices/strips)
4 tbsp cooking oil
A good gyros spice blend (to taste)
3 dl Greek yogurt (10%)
A large handful of fresh ramsløg, finely chopped
Juice from ½ lemon
Salt and freshly ground pepper
2 large fennel, sliced paper thin (preferably on a mandoline)
Seeds from 1 pomegranate
Pomegranate vinegar (or apple vinegar)
1 tsp sugar
crushed pink pepper
3 red onions, cut into wedges
1 tbsp Sumac
Pomegranate or apple vinegar
A handful of fresh chickweed, roughly chopped
Good quality pita breads or flatbreads
"Elmo's" secret chili sauce
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Instructions
Marinating the meat
Step 1/4
Cut the wild boar meat into thin strips.
Step 2/4
Toss it in oil and the gyros spice blend. Let it marinate for at least an hour (or overnight in the refrigerator) so the spices penetrate the wild meat.
Step 3/4
Get a good fire going and heat your griddle until it's smoking hot.
Step 4/4
Pour oil on the griddle and place the wild boar meat on the hot plate. Fry it hard and fast so it gets a good crust and caramelization, without drying out.
Tzatziki
Step 1/3
Mix the Greek yogurt with plenty of chopped ramsløg.
Step 2/3
Season to taste with lemon juice, salt and pepper.
Step 3/3
Let it rest so the ramsløg flavor develops.
Fennel salad & dressing
Step 1/2
Mix the sliced fennel with pomegranate seeds.
Step 2/2
Toss it in a quick marinade of vinegar, sugar and pink pepper.
Sumac onions
Step 1/1
Toss the onion wedges with vinegar, sumac and fresh chickweed just before serving, so the greens retain their structure.
Serving
Step 1/2
Warm your pita breads or flatbreads quickly on the griddle or over the coals.
Step 2/2
Plate the breads with a generous spoonful of ramsløg tzatziki on the bottom. Fill with the warm wild boar meat, fennel salad and sumac onions. Top it all with Elmo's chili sauce to give the dish that final kick.
Gordon P. Henriksen
Outdoor enthusiast and author
Gordon P. Henriksen is a passionate angler, hunter, outdoor enthusiast and amateur chef who makes a living by sharing his knowledge and inspiring others to get out into the great outdoors. He has written two books, both of which focus on sourcing and preparing one’s own food – preferably in good company.
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