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The Primal Belle

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Serves 2-4


For the petite loaf

1 lb ground wild boar*

1 egg

¼ cup almond flour 

¼ tsp Chinese Five Spice**

3 pinches of salt


For the chutney

1 cup blackberries

½ cup water

3 strips of cooked bacon, chopped into small pieces

½ of a jalapeno, chopped finely (or a whole if you like it extra spicy!)

1 TBSP balsamic vinegar

Splash of apple juice (optional)


In a small bowl, add the almond flour, Chinese Five Spice and salt. Mix together with a fork. In a separate bowl, add your egg and the boar. Combine with the flour and spices, using your hands. If it still looks a little “wet” add a touch more almond flour.


Grease two mini loaf tins and add ½ pound of the boar mixture to each. Alternatively, use a greased sheet pan and shape two small loaves. Bake at 350 for 25 minutes, or until at least 165 degrees.


As the boar is roasting, start your chutney. In a small sauce pan, add all ingredients. Bring to a boil and then lower heat to medium. Reduce until the chutney is thick and most of the water is evaporated.


When the boar is done, let rest for five minutes, move to a pretty plate and spoon the chutney over the top. Serve with your favorite Whole30 side dish.


*If you cannot find wild boar, you can substitute with ground venison or ground beef, though game meats will taste the best for this recipe.

**You can substitute with 1/8 tsp of nutmeg and 1/8 tsp of ground cloves.


From my website: http://theprimalbelle.com/?p=355 

wild boar petite loaf.jpg

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