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Wild Boar & Kraut

Casserole

 

 

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2 tablespoons vegetable oil

6 bone in boar chops or substitute

4 oz. ea., 3/4 to 1 inch thick

1 jar (2 lb..) sauerkraut, rinsed and

well drained

1 to 1 1/2 lb.. smoked Polish sausage

links (about 6)

4 cloves garlic, minced

14 juniper berries

1 teaspoon pepper 1/2 teaspoon salt

1 bay leaf

2 1/3 cups dark beer

1 1/2 cups shredded peeled potatoes

1 med. red cooking apple, cored and

cut into 1 inch chunks

1 med. green cooking apple, cored

and cut into 1 inch chunks

1 med. yellow cooking apple, cored

and cut into 1 inch chunks

 

 

Heat oven to 350 F. In 6 quart oven proof Dutch oven or stock pot, heat oil over medium - high heat. Add boar chops. Cook for 5 to 7 minutes, or until meat is browned on both sides. Remove from heat. Remove chops from pan. Set aside. Into same Dutch oven, spoon half of sauerkraut. Top with chops and sausages. In medium mixing bowl, combine remaining sauerkraut, the garlic, berries, pepper, salt and bay leaf. Spoon mixture over chops and sausage. Pour beer over mixture. Cover and bake for 1 hour. Stir in potatoes and apples. Cover and bake for 30 to 45 minutes longer, or until apples are tender. Remove and discard bay leaf. Serve with thick slices of crusty bread, if desired.

 

 

Curried Wild Boar

 

 

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2 lb. boar round steak (well trimmed),

cut into 1 inch pieces

1/2 teaspoon meat tenderizer

1/4 cup cornstarch

3 to 4 tablespoons curry powder

1 teaspoon salt

1/2 teaspoon garlic powder 1/4 to 1/2 teaspoon crushed red

pepper flakes

1 can (14 1/2 oz.) chicken broth

3 tablespoons vegetable oil

2 cups fresh broccoli flowerets

2 cups sliced carrots (1/2 inch slices)

2 cups sliced celery (1 inch lengths)

 

 

In medium mixing bowl, combine boar pieces and tenderizer. Stir to coat. Cover with plastic wrap. Chill 1 hour. In small mixing bowl, combine cornstarch, curry powder, salt, garlic powder and pepper flakes. Blend in broth. Set aside. In 12 inch nonstick skillet or wok, heat oil over medium - high heat. Add broccoli, carrots and celery. Cook for 5 to 7 minutes, or until vegetables are tender crisp, stirring frequently. With slotted spoon, remove vegetables from skillet. Set aside. In same skillet, cook meat over medium - high heat for 3 to 5 minutes, or until browned, stirring frequently. Returning vegetables to skillet. Stir to combine. Add broth mixture to skillet. Cook for 2 to 3 minutes, or until sauce is thickened and translucent, stirring constantly. Serve over hot cooked rice, if desired.

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Wild boar portugese sausage

 

From: Jr Kalehe, Hilo Hawaii

 

20 lbs Wild Boar meat cubed or chopped into 1/2 inch size

5lbs Pork fat (opt) if needed or use your pref

1/2 cup rock salt

1cup apple cider vinegar

1 oz paprika

3 cups crushed garlic

1/4 cup raw sugar diluted in 2cups water

3-4 chilli pepers (opt)

1 plate pork or beef sausage casing

Mix all ingredients well let sit for at least 2 hrs mixing and turning mixture well every 1/2hr.

 

Set up Sausage machine, hand or electric is ok. Rinse out Sausage casing well of the salt preservative.

 

Cut tie strings for tying up sausage, about 3 dozen. Slip casing over Sausage horn enough so that its full but not so much that it slides off easily. Tie string on end make it tight with enough length to secure both ends that come together.

 

Stuffing Sausage: If this is your first time ,please take it slow till you get use to it . Stuff sausage machine with meat mixture till its full , begin filling casing with filling hold and control filling going into casing making sure it is firm and form a complete circle about 10-12 inches in (diam) tie string to other end of casing and there your first sausage. Cut and tie another string at end of casing .Continue and repeat the same procedures till all is used.

 

Smoking Sausage: Place sausages on rods or long sticks and smoke sausage approx 4hrs. boil in water till water evaporates and sausage is tender.

 

Please enjoy.

 

Aloha,

Jr Kahele

 

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Old knockelly smokehouse Wild BOAR

 

From: N.R.Griffiths, Old Knockelly Smokehouse. Co., U.K.

 

1 haunch wild boar (approximately 15lb)

4ozs wholegrain mustard

3 cloves garlic

1lb 10oz salt

1oz mixed spice

1 teaspoon of saltpetre

1oz garlic salt

1oz brown sugar

make a brine using : 1 gallon water/salt/mixed spice/saltpetre/garlic salt/brown sugar. allow to cure overnight. smoke for 24hrs cover with garlic/wholegrain mustard, wrap in foil, cook for approx 3~4hrs on low heat depending on requirements. allow to cool, serve cold Heavenly!!

 

 

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ROAST BOAR AND BLACK BEAN CHILI

 

1/4 c Bacon drippings

2 Garlic cloves, crushed

3 T Chili powder

1/8 t Ground cumin seeds

1/4 t Black pepper

4 lb Saddle of wild boar (OR loin -pork with bone in)

1 lb Black turtle beans

2 T Olive oil

1/2 c Diced salt pork

2 Onions, chopped

3 Cloves garlic, minced 1 Jalapeno pepper, seeded, -deveined and minced

1 c Cooked, smoked ham, diced ( -cup = 5 oz)

2 c Beef broth

1 Bay leaf

1 t Chopped fresh oregano (or -half that if dried)

1 t Red wine vinegar

2 T Dark rum

4 Scallions, thinly sliced

2 Eggs, hard cooked, sieved

In a medium bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans. In a large pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain. Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook over medium heat until golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper. Cook 1 minute. Stir in the ham and cook two more minutes. Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees. Turn the meat twice and stir the beans. Add more broth if dry. Remove the meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with hot rice and a sprinkling of scallions and sieved eggs. Serves 6 generously.

 

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Wild Pig Loin Chops

From: Ms. Big Hound

 

This recipe is for 4 chops, u can increase or decrease it as you like:

4 loin chops

1 package shake and bake, barbecue flavor for chicken or pork

2 granny smith apples

1 to 2 vidalia onions

 

The Big Hound says you should use a gilt or a barr, 75 to 100 lbs for this. He says this as he is licking his chops (no pun intended).

 

 

Prepare the chops in the shake and bake mix. It's easy - just put them in the bag and shake it, but be sure they are real wet so you get some juice from the cooking.

Place all four chops in a roasting pan, chop up the onion and peel the apples and chop them up and put it all on the chops, add just a drop of water, and cover with foil and bake at 300 for 1-1/2 hours, then take the foil off and cook them for about 15 minutes on 350 till they get nice and brown but do not let the sauce dry up or the onion and apple burn and stick to the pan. Take it out and serve with rice, you can put the sauce over it. I also serve a vegetable on the side with it. It is very tasty and is not much work.

 

 

 

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Marinated Wild Boar Chops

 

Source: Hog Wild Specialties

 

Marinade

 

4 cups olive oil

1-1/2 cups soy sauce

2 tbsp. garlic puree

1 tbsp black pepper

1/4 cup honey

Sauce

 

2 cups field mushrooms

1 cup sliced leeks

1 cup brown sauce "demi glaze"

salt to taste

pepper to taste

1 tbsp garlic puree

 

Preparation

Mix marinade thoroughly. Place chops in marinade for at least 5 minutes. Char broil until medium rare. Meanwhile pan-fry leeks and mushrooms with garlic. Add brown sauce. Reduce and correct seasoning. Pour sauce over chops and serve.

 

 

 

 

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Braised Wild Boar w/ Roasted Pepper Honey Whiskey Sauce

 

Source: Hog Wild Specialties

 

2 whole red peppers roasted, then 2 whole diced

4 oz Whiskey

3 oz liquid honey

1 tbsp black pepper (coarse)

1 tbsp seasoning salt

6 cups brown sauce "demi glaze"

8 wild boar loin chops Mix all ingredients (except chops) well. Pour into a pot with chops. Cover. Braise in oven for 3 to 3.5 hours @ 350ºF or 175ºC. Remove chops from broth. Reduce broth, season to taste. Pour broth over chops and serve. Very Easy! and Very Tasty!

 

 

 

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Roast Boar Hind w/ Fig, Date & Walnut Stuffing

 

From: Rosemary Campiformio, St. Orres, Gualala

Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91

 

STUFFING

 

2 c Fresh black figs

1 c Fresh dates

1 c Coarsely chopped, lightly -roasted walnuts

 

MEAT

 

10 lb Boar hind

1 tbsp Olive oil

Crushed thyme to taste

Salt to taste

SAUCE

 

2 c Port wine

1 c Zinfandel

1/2 c Sugar

1 c Chopped fresh or dried figs

1 tbsp Chopped shallots

2 c Demi-glace (reduced stock)

1 tbsp Unsalted butter

Salt to taste

 

Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approx- imately I hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy-bottomed saucepan and cook until almost dry. Add the fig-port syrup and demi-glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining stuffing, a bit of sauce and, if desired, fresh black figs.

PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber.

 

 

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Roast Loin of Boar w/ Juniper Berries

 

Source: Wild Boar Recipe Book by Martin Knight

 

A boned and rolled loin of wild boar will feed about 2 adults per pound, and is delicious eaten hot or cold.

 

Ingredients

 

3 lb boned & rolled loin of wild boar

 

Marinade Sauce

 

1/3 pt red wine

3/4 pt stock

3 tbsp vinegar

1 oz flour

2 sliced carrots

1 1/2 tbsp lard or olive oil

1 sliced onion

2 shallots roughly chopped

2 crushed cloves of garlic

2 bay leaves

small bunch parsley

few sprigs fresh thyme

few sprigs marjoram

9 whole juniper berries

2 tsp salt

 

Bring all the marinade ingredients to the boil, and simmer for 3 minutes. Leave to cool. Score the fat on the loin lightly across the top, and place the meat in a deep dish, covering with the marinade. Leave for 2 or 3 days, turning the meat twice a day. Remove the meat and wipe it dry. Place it in an oven-proof braising pan or heavy casserole dish over heat, and add the oil or lard. Brown the meat well and remove it from the pan. Bring the marinade to the boil in a second pan. Mix the fat and the flour into a roux in the pan, and strain over the hot marinade, stirring until smooth. Add enough warm stock to thin the mixture. Put back the meat, cover the pan and cook in a low oven (330 deg. F, 170 deg. C, gas 3) for 2 1/2 hours. Place meat in a serving dish. Transfer the sauce into a pan, skim off the fat and bring to the boil.

 

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Wild Boar Casserole In Rich Italian Sauce

 

Source: Game Cookery by Nicola Cox

 

Joint: Shoulder Serves: 4-6

 

Ingredients

 

2 lb generous cubes trimmed wild

boar shoulder

1 tablespoon flour

1/2 pt robust red wine

2-3 tbsp oil (or butter)

 

 

Marinade

 

1 diced onion

2 cloves garlic

3-4 chopped sage leaves

a good sprig finely cut rosemary leaves

2-3 cloves

2-3 crushed juniper berries

2 tbsp spiced vinegar or wine vinegar

2 tbsp spiced oil or olive oil

2 tbsp Marsala (optional)

2 tbsp robust red wine

1-2 teaspoonfuls salt

plenty of pepper

 

Mix the meat with all the marinade ingredients and marinade in a cool place for 24 hrs or up to 5 days. Drain from the marinade and pat dry. Heat the butter or oil in a heavy frying pan and fry the meat until brown all over, sprinkling the flour over to brown a little too. Do not overfill the pan or the meat may stew, not brown1 and keep the heat up. Remove from heat and place in the casserole, preferably earthenware. Deglaze the pan with the marinade and wine and pour over the meat. Cover closely, a layer of tinfoil or bakewell under the lid and cook in a very slow oven (130 C) for about 2-3 hrs until the meat is very tender and the sauce well reduced.

 

Cook with the lid off if not well reduced, for the sauce should be little more than a sticky substance that coats the meat. Degrease any excess fat and serve over polenta or noodles. This of course reheats and gets better and better.

 

Suggested wine: A good Italian red wine, probably a Borola, Bararesco or Chianti Classico.

 

 

 

 

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Bourbelier of Wild Pig

 

From: Jeanne from Bay Dog Online

 

3 lb roast

about 60 whole cloves

1/4 tsp ginger

1/8 tsp cinnamon

1/8 tsp ground cloves

1/2 tsp (rounded) black pepper

1 cup wine (can substitute grape juice)

1/2 cup vinegar

Preheat oven to 450 deg.

Stud roast with whole cloves, baste with a mixture of the remaining ingredients, then put into oven. Immediately after putting it in oven, turn down to 350 degrees. Roast meat 1 hour 45 minutes (for this size roast), basting every 15 minutes.

 

 

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Wild Boar Roast & Cranberry Sauce

 

From: The Wild Boar Reserve

 

1 wild boar roast

1 bottle of red wine

1 cup water

3 cloves

4 juniper berries

1 bay leaf

10 peppercorns

celery

salt, oil

1/2 cup cream

1/4 cup flour

1 can whole cranberries

clove powder

 

 

Make a marinade from the wine, water, cloves, juniper berries, bay leaf, pepper corns, and celery and marinade roast overnight. Dry roast, salt lightly. Sear roast in oil in pot. Strain leftover marinade and pour over roast. Cook thoroughly over medium heat. Remove roast and slice. Keep warm.

Again, strain remaining marinade from the roasting pot. Mix cream and flour thoroughly and add to marinade in pot. Add cranberries and let cook until thickened stirring constantly. Spice sauce to taste with salt and clove powder and pour over sliced meat.

 

 

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Cabbage Leaves w/ Boar Sausage Stuffing

 

Source: Meg Antczak

 

8 blanched cabbage leaves

2 (1 pound) links of Wild Boar sausage each link cut into 4 equal

4 tablespoons olive oil, in all

 

Essence

 

1 cup julienned onions

2 tablespoons minced shallots

1 tablespoon minced garlic

2 tablespoons Creole mustard or other brown mustard

1 bottle of Dixie beer

1 cup veal reduction

Drizzle of Steno's cane syrup

Salt and pepper

Long chives

1 tablespoon chopped chives

1 tablespoon brunoise red peppers

 

Preheat the oven to 350 degrees. Lay a each piece of sausage on one side of the cabbage leaf, tuck in the sides and roll the leaf up. Lightly oil the cabbage rolls with 2 tablespoons olive oil. Season the rolls with Essence.Place the rolls on a parchment lined baking sheet. Bake for 15-20 minutes or until the rolls are heated through. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions until golden, about 3-5

minutes. Season with salt and pepper. Stir in the shallots, garlic, mustard, beer and veal reduction. Bring the liquid up to a boil and reduce to a simmer. Drizzle in the cane syrup to desired sweetness. Simmer the sauce for 10 minutes. Season with salt and pepper. Remove the cabbage rolls from the oven. Lay the rolls against each other in the center of a shallow

pasta bowl. Spoon the sauce over the cabbage rolls. Garnish with long chives, chopped chives, and brunoise peppers.

 

Yields: 4 servings

 

 

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Cinghiale in Colceforte (Wild Boar in Sweet & Sour Chocolate Sauce)

 

Source: Arielle's Recipe Archives

 

5 lb. wild boar or 5 lb. beef pot roast

2 carrots

2 stalks celery

2 onions

1 bottle (25.4 oz.) aged Chianti Classico

1/4 c. extra-virgin olive oil

1 T. juniper berries

2 bay leaves

1 t. black pepper salt

1 c. raisins

1/2 c. sugar

4 cloves garlic, coarsely chopped

1/2 c. red wine vinegar

1/2 c. grated bitter chocolate

1 c. dried prunes

1 c. pine nuts

1 c. cream Sherry Place meat in large baking dish. Coarsely chop 1 carrot, 1 stalk celery, and 1 onion, and add to meat. Pour wine over meat and vegetables, cover, and marinate 24 hours, turning occasionally. Drain meat, reserving marinade. Pat meat dry with paper towels. Brown in olive oil over high heat. Strain marinade, reserving wine and discarding vegetables. Pour wine over meat. Chop remaining carrot, celery, and onion and add to meat with juniper berries, 1 bay leaf, pepper, and salt to taste. Cook over low heat 3 hours or until tender (1 1/2 to 2 hours for beef). Allow meat to cool in cooking liquid, skimming off fat that forms on surface. Cut cooled meat into pieces, discarding bone. Strain marinade and place liquid and meat back in pan. Soak raisins in warm water until plumped. Drain. Caramelize sugar in pan with garlic, remaining bay leaf, and 1 T. water. Warm vinegar, then add with chocolate to sauce and bring to boil. Boil 2 minutes. Add sauce to mat with raisins, prunes, pine nuts, and cream Sherry. Cook 10 minutes. Remove meat and keep warm. Continue cooking sauce until reduced to desired thickness. Remove bay leaves. Slice meat and pour sauce over. Makes 8 servings. Note: Recipe may also be used for venison, rabbit, and aged beef.

 

 

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Quick And Easy Battered Chops

 

The loins or backstrap or used for this dish.

Remember the tips and trim all fat and gristle from the portions.

Take the backstraps and slice it into 1/3 of an inch thick chops.

Salt and pepper or season the chops to your liking.

Prepare to dip the chops in one cup milk and one egg mixed together.

The chops will then be placed and rolled in flour.

Then drop them in some hot grease. Won't take long to cook if completely covered with grease, maybe 5 minutes.

Cook till no red juices are left in the meat and the outside is browned.

Serve with southern gravy, bread and vegetables.

NOW THAT'S WHAT I'M TALKIN' ABOUT - MMMMM - SOUNDS GOOD.

To make it even quicker you can simply season the chops and drop them in a frying pan with bacon grease.

Cook till slightly brown and serve same as above.

 

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Breakfast Sausage From The Start

 

Remember I'm not a chef, just an ole east Texas Country Hick. Most folks like my sausage and this is how it's done. First of all pork and other raw meat has germs, so use your common sense and keep things clean and separated.

While processing your kill you'll want to save certain portions for grinding. Such as smaller pieces of meat that were trimmed or leftover from processing chops and other choice cuts. I usually grind a large portion of the hog when I decide to make sausage.

 

These are the things you'll need for this project. Sharp knives, ice chest with ice (you must chill the meat somehow), meat grinder, one pound package of sausage seasoning, 2 ounces of ground sage and whatever you like to package the meat with.

When I decide to make sausage I usually decide to grind all of the hog except maybe a front leg and I always save the loins (Back Strap and Tenderloin) for the frying pan. The rest will be ground up (if I'm going to make a mess then I'm going to make enough sausage where it justifies such a mess)

These saved portions will need to be chilled and soaked in ice water. This will draw the blood and it makes for easier and faster preparation. (cold meat slices and grinds easier than warm meat)

After the meat has chilled you can begin to dice the meat into 1 inch to 2 inch squares. And keep them chilled on ice.

When you've diced all the meat you can add the seasoning.

About The Seasoning

Simply purchase some Prepackaged Sausage Seasoning from your local grocery store. There are many kinds and its all roughly the same thing. Usually one bag (one pound) will do 25 pounds of meat and cost less than 5.00 bucks.

Also pick up 1 or 2 ounces Ground Sage.

Now comes the tricky part. In most situations this meat is not weighed or is not 25 pounds. Don't worry about it.

Spread the chilled, diced meat out where it's not piled up. You can spread it out on pans or just spread it over the counter. You'll want the meat grouped tightly but not piled up.

Then sprinkle the seasoning over A SMALL PORTION OF THE DICED MEAT.

At this point you will want to grind a small serving (1/4 pound). Make a thin sausage patty and fry it up. If the taste is OK then proceed by sprinkling the rest of the diced meat in the same manner as before. (remember to keep your cooking area and utensils clean and separate from the grinding area)

If it's too strong take the seasoned meat and destribute it among the unseasoned meat..

Sprinkle the seasoning over another small portion, grind a serving and fry it up. Do this until the flavor is acceptable.

About The Flavor

If the sausage becomes to hot yet still lacks flavor then you will want to add the extra Ground Sage. Usually you can add 1.5 ounces of Ground Sage to a pound of seasoning to reduce the heat affect and gain more flavor. Note-Keep in mind the flavor will weaken a small bit after refrigeration and even more after freezing.

After adjusting the flavor and seasoning to the meat you will need to start grinding it up BEFORE the meat warms up. The colder the meat the easier it will grind.

After grinding the pork simply package it (I prefer Zip-Lock freezer bags) and store it.

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WILD BOAR KOREAN MEATBALLS

 

1 pound ground wild boar

2 Tbs.. soy sauce

Dash of pepper

1 clove garlic, minced

1 green onion, chopped

1 Tbs.. toasted sesame seeds

1/2 cup flour

1 egg, beaten with 1 Tbs.. water

2 Tbs. salad oil

In a bowl combine the ground wild boar, soy sauce, pepper, garlic, green onion, and sesame seeds. Shape the meat into balls. Dredge each in flour, dip into egg mixture, and again into flour. Heat oil in heavy frying pan over medium heat. Cool thoroughly. Serve with dipping sauce.

DIPPING SAUCE

4 Tbs.. soy sauce

4 Tbs.. vinegar

2 tsp. honey or firmly packed brown sugar

dash of liquid hot pepper seasoning

2 tsp. toasted sesame seeds or finely chopped green onion

Combine ingredients. Sounds pretty good... give it a try!

 

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BOAR STEW

 

1 lb boned and cubed boar meat

1/2 lb bacon

1 onion chopped

1 tsp. crushed garlic

2 tsp. curry powder

1/2 cup water

2 Tbs. parsley flakes

1 can stewed tomatoes (16 oz)

1/4 cup sliced carrots

2 medium potatoes

2 Tbs. cornstarch

In a skillet fry bacon until crisp. Remove bacon, cool, crumble and set aside. Pour off all but about 3 Tbs. of bacon grease.

Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned.

Stir during cooking. Stir in 1/4 cup of water.

Remove from heat and set aside.

In a 2 qt casserole combine

parsley, stewed tomatoes, carrots and potatoes.

Add meat mixture to casserole and mix well.

Bake at 350 degrees for 30 minutes.

Mix 2 Tbs. cornstarch with 1/4 cup water and stir into casserole. Bake for 30 more minutes or until meat and vegetables are tender.

 

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Hog Chops w/Wild Rice

 

This recipe can be cooked either in a crockpot or on top of the stove in a skillet with a lid. This recipe addresses the skillet method.

4 - 6 Wild Hog Pork Chops

1 Tbs. oil

Salt and pepper to taste

1 can cream of mushroom soup

1 can of diced chilies and tomatoes

1 chopped onion

1 Cup long grain white rice and 1/4 Cup wild rice

3 Cups water

1. After pork chops have soaked in salt water solution 20-30 minutes and have been rinsed

2. Turn skillet on high and add the oil

3. Place the chopped onion in the bottom of the skillet; stir constantly until opaque.

4. Place the pork chops on top of the onions and brown on both sides

5. Add the can of cream of mushroom soup

6. Add the can of diced chilies and tomatoes with the liquid

7. Add salt and pepper to taste

8. Add any optional spices your family may prefer

9. Stir this mixture

10. Turn skillet down to medium (mixture should cook but not boil over)

11. Cook 30 - 45 minutes (chops should be fork tender)

12. In a separate add the water

13. Bring water to full boil

14. Add the rice

15. Cover and reduce to simmer

16. Cook rice for 20-30 minutes (until wild rice is done)

17. Serve pork chops over rice with green salad, rolls and iced tea

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Wild Boar in Sweet and Sour Sauce

 

1/2 cup wine vinegar

1 pint red wine

4 Tbs. butter

2 Tbs. bitter cocoa

1 bay leaf

1 sprig thyme

8 cloves

2 onions, chopped

1 carrot, chopped

1 stalk celery, chopped

8 lbs. fillet of boar

1 Tbs. sugar

3 oz. dried prunes (softened and chopped)

1 tsp. peperoncino

2 Tbs. candied orange peel

1 Tbs. raisins

1 Tbs. pine nuts

Salt

Prepare a marinade by boiling the vinegar and wine with the bay leaf, thyme, peperoncino, cloves, 1 onion, carrot and celery.

Pour into a large pot and let cool.

Place the boar fillet into the marinade and let sit for 48 hours.

Chop the remaining onion and brown in butter, then add the cocoa, sugar, prunes, candied orange peel, raisins and pine nuts.

Stir for a few minutes, then add the boar meat and let cook slowly for an hour, then add the filtered marinade, salt and continue cooking until the meat is very tender and the sauce dense.

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Wild Boar Loin Teriyaki

 

2 lb. Boar loin ½ cup teriyaki marinade

1/8 tsp. white pepper 1/8 cup teriyaki glaze

Canola oil 1/8 cube margarine

2 cloves garlic 1/8-cup Madeira wine

Cut long into medallions, cross-grain, and shape with meat hammer. Sprinkle with white pepper.

Brown both sides of meat in skillet with canal oil over medium heat and remove.

Add garlic cloves to pan and stir.

Return meat to pan and heat for 2 minutes, turning several times. Lower heat and cook for 2 more minutes.

Add teriyaki marinade and let cook into meat.

Remove meat and place in serving dish.

Add teriyaki glaze, margin, and wine to pan, stirring constantly. When heated through, pour over meat.

Serve as main course with a green vegetable and boiled potatoes.

Oven-Barbecued Javelina or Wild Boar

5 lb javelina or wild boar roast

2 qts. Water

3 bouillon cubes

2 cans chicken broth

1 tsp. garlic powder

1 bottle commercial barbecue sauce

Preheat over to 300º. Place meat in a roasting pan with all the ingredients except barbecue sauce. Cook 4 hours, basting often. Remove roast and strain liquid, saving 1 cup. Return roast to pan and top with barbecue sauce. Pour 1 cup of strained liquid around roast in pan. Reduce oven temperature to 250º and cook for 1 hour.

Oven-roasted potatoes and steamed vegetables will compliment this meal

Sweet-and-Sour Wild Boar Stir-Fry

1 ½ lb boned wild boar, sliced thin 1 tbsp. catsup

2 tbsp. cornstarch 1 egg, beaten

1 tbsp. cold water Canola oil

¼ cup white vinegar 2 cloves garlic, chopped

5 tbsp. sugar 4 green peppers, chopped

2 tbsp. soy sauce 1 red pepper, chopped

1 tbsp. teriyaki marinade 1 small can diced pineapple, drained

4 drops sesame oil 1/8 cup white wine

2 tbsp. Worcestershire sauce

Shape meat with meat hammer to uniform thickness and cut into bite-sized pieces. In small bowl, mix cornstarch with water. In another bowl, mix vinegar, sugar, soy sauce, teriyaki marinade, sesame oil, Worcestershire sauce and catsup. Dip meat into beaten egg and then cornstarch mixture. Heat wok with oil and fry meat; set aside Stir-fry garlic 15 seconds; add green peppers. Cook until tender. Add red pepper and pineapple; cook 1 minute. Add meat; stir-fry to blend. Add wine and cook down. Stir in sauce mixture and remaining cornstarch mixture.

A perfect Chinese dish to serve over rice.

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Almond Javelina

 

3 lb. javelina meat boned

1 cup port wine

2 cloves garlic, minced

½ - 1 cup olive oil

3 bunches green onions, diced

1 cup almonds, sliced

See Almond Javelina Sauce

Cut meat into thin slices. In bowl, blend wine and garlic. Marinate meat in liquid for 4 hours. Heat skillet with olive oil. Stir-fry meat and onions for 3-4 minutes. Add Almond Javelina Sauce and cook for 3 more minutes. Stir in almonds.

Serve with steamed rice or stir-fried vegetables

Almond Javelina Sauce

2 tbsp. soy sauce

2 tbsp. sherry

1 tbsp. teriyaki glaze

1/8 tsp. white pepper

Mix all ingredients in small bowl.

Spicy Javelina

2 lb. javelina meat boned

½ lemon or lime juice

4 cloves garlic, crushed

Olive oil

½ cup chicken broth

Thinly slice meat. In small bowl, mix lemon or lime juice with garlic. Add meat and let stand 6-10 hours. Remove meat from marinade and allow to drain; do not blot dry. Fry meat in skillet over medium heat using enough olive oil to prevent sticking. When meat is cooked through, add broth and cook 3 more minutes on high.

Serve with sauce over white rice.

Garlic Javelina

Garlic Javelina

2-3 lb. javelina, boned

4 tbsp. olive oil

6-8 cloves garlic, chopped

Thyme, pinch

2 cans chicken broth

Cut javelina meat into strips. Cross-cut those strips into small pieces and chop them fine. Heat Dutch over or heavy cooking pot with olive oil. Add chopped meat and garlic stirring rapidly with wooden spoon. Keep meat and garlic moving. Do not allow garlic to burn because it will change the flavor dramatically. Stir in thyme and tarragon. Add chicken broth and stir to mix. Heat through.

Cooking Tips: To liven up this dish, add 1 lb. Chorizo, a Mexican sausage. Buy prepared chorizo and cook well. Microwave on paper towel for 1-2 minutes on high before adding to pot. In addition, 1 lb. of cooked macaroni can be added with the chicken broth. Garlic is currently seen as a healthy food. The garlic used here cooks into the meat fairly well and is not as overwhelming as it may seem.

This spicy dish needs rice and a salad to complete.

 

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Wild Boar Roast Sherwood Forest

 

8-10 lb. wild boar roast, boned

Pure lard

1 qt stock or equivalent chicken broth

8 bay leaves

8 cloves garlic

1/8 tsp. marjoram

1/8 tsp. tarragon

¼ tsp. Virginia Olson Savory Seasonings Bake Bend

4 cups beef bouillon

1-2 tsp. Lawry’s Seasoned Pepper

6 carrots, peeled and coined

4 potatoes, peeled and cubed

Preheat over to 300º. Brown meat in hot lard in large roasting pan. Lard may be wiped out before cooking or left in pan. Add stock, bay leaves, garlic, marjoram, tarragon, savory seasonings and beef bouillon cubes to the roast in roaster. Roast 3 hours. Turn oven down to 250º, add Lawry’s Seasoned Pepper and cook until well done. When meat is done, pressure cook carrots, and potatoes until tender. Add to roaster and cook only 15 minutes longer to marry vegetables with meat and juices. Tip: turn roast every half-hour and add stock or broth to keeping it from drying out.

 

 

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Trophy Boar

 

After removing as much fat as possible, marinate meat in oil, vinegar, garlic, salt and pepper.

Cut meat into stew chunks and slow cook in a Better Than Bouillon stock (pre-packaged), THREE TO ONE using Beef & Ham. i.e.. three cups of beef base to 1 cup of ham base stock,

add ground pepper.

Slow cook on stove about 1.5+ hrs. covered, (Until Tender). Meanwhile make this home made condiment as follows,

sauté ( do not burn) in lite olive oil :minced onions, minced bell peppers, minced tomato, minced 1/2 small hot pepper, 15 sprigs of minced cilantro, 2 minced garlic cloves and 1/2 tsp. dry oregano, (1 cup total for every 5 to 8 cups of stock).

After meat is tender, add the above condiment to the meat, continue to slow cook and start adding vegetables in stages: chopped onions, celery, carrots, leeks, let cook for 10 to 15 minuets. Now your ready to add different hard roots, i.e.: (soup spoon sized) yucca, turnips, rutabagas, green bananas, etc. Then add soft roots, i.e.: potatoes, white sweet potatoes, yatias, butter squash etc. Serve when tender with a fork. (salt and pepper to taste).

*This is going to be a real hands on type of recipe, you will have to gamble with your own judgment using this recipe. If you believe in your cooking abilities than this recipe should tern out just fine.

 

 

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Heres a few more I had on Disk;

 

 

 

 

 

 

 

Marinated Wild Boar Chops

 

(with Sautéed Leeks 'n' Field Mushrooms)

 

 

Marinade

 

1L olive oil 4 cups

355 ml soy sauce 1.5 cups

30 ml garlic puree 2 tbsp.

15 ml black pepper 1 tbsp.

15 ml fresh rosemary 1 tbsp.

60 ml honey 1/4 cup

 

Sauce

 

 

500 ml field mushrooms 2 cups

250 ml sliced leeks 1 cup

250 ml brown sauce "demi glaze" 1 cup

salt to taste

pepper to taste

15 ml garlic puree 1 tbsp

Preparation

Mix marinade thoroughly. Place chops in marinade for at least 5 minutes. Char broil until medium rare. Meanwhile pan-fry leeks and mushrooms with garlic. Add brown sauce. Reduce and correct seasoning. Pour sauce over chops and serve.

 

 

 

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Braised Wild Boar

 

(with Roasted Pepper Honey Whiskey Sauce)

 

 

Ingredients

 

 

 

2 whole red peppers roasted, then 2 whole diced

120 ml Whiskey 4 oz

90 ml liquid honey 3 oz

15 ml black pepper (coarse) 1 tbsp

15 ml seasoning salt 1 tbsp

1.5 L brown sauce "demi glaze" 6 cups

8 wild boar loin chops

 

Preparation

 

Mix all ingredients (except chops) well. Pour into a pot with chops. Cover. Braise in oven for 3 to 3.5 hours @ 350ºF or 175ºC. Remove chops from broth. Reduce broth, season to taste. Pour broth over chops and serve. Very Easy! and Very Tasty!

 

 

 

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Proscuitto E. Melone

(From Tuscany, Italy)

 

 

In Tuscany, the ham is saltier, sometimes it is made from wild boar in which case it is lean and full of flavour. This Proscuitto (uncooked ham) can also be served with figs or kiwi fruit.

 

 

1 large cantelope or honeydew melon

12 slices Proscuitto

Freshly ground pepper

 

Peel melon, cut into slivers, removing seeds and fibers. Arrange slivers out around the serving plate. Sprinkle with pepper. Lightly curl the slices of ham in the center of the plate. Chill well and serve. YIELD: Serves six.

 

 

 

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Glazed Meatballs

 

 

 

 

 

 

A snap to make. Just put raw meatballs into sauce and cook to a gorgeous glaze.

 

 

 

1.5 lb ground wild boar

1/4 cup dry bread crumbs or oatmeal

2 tsp onion flakes or 1/4 cup chopped fresh onion

1 tsp salt

1/2 tsp cinnamon

1/4 tsp pepper

1.5 cup grape jelly

1/2 cup ketchup

 

 

 

Put all ingredients except grape jelly and ketchup into bowl. Mix well. Shape into small balls. Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 -25 minutes turning meatballs at half time. Serve in chafing dish.

 

Variation: Use crabapple jelly instead of grape. It also gives a great glaze.

 

 

 

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Roast Wild Boar

 

 

 

 

 

 

21/4 - 3 lb loin wild boar

1 tsp salt

2 tsp paprika pepper

4 oz bacon slices

10 cloves

1 c oil

1 tsp pepper

1 tbsp all purpose flour

1 c apple juice

1 c stock

5 tbsp cranberry sauce

 

 

 

Wild boar used for this recipe should be young. Trim the meat and rub in salt and paprika. Wrap bacon slices around the meat and stick with cloves. Place in a roasting pan with the oil and roast in a moderately hot oven (400 degrees F) for 1 to 11/2 hours. Transfer the meat to a serving dish.

 

Remove the excess fat from the pan and stir in flour. Cook for 1 - 2 minutes, stirring. Gradually stir in the apple juice and stock. Bring to a boil, stirring, and cook for 1 - 2 minutes. Stir in the cranberry sauce and seasonings. Serve with the boar.

 

Potato croquettes are a good accompanying vegetable to this dish.

YIELD: Serves Six

 

 

 

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Fibre-Rich Orange Wild Boar Loaf

 

 

 

 

 

 

1 -1/2 lb lean ground wild boar

1 egg

1/2 tsp marjoram

1/4 cup orange juice

2 tbsp brown sugar

6 orange slices

1 c 100% bran cereal

1/2 c shredded carrot

1 onion chopped

1/4 tsp pepper

2 tbsp lemon juice

1 tsp dry mustard

 

 

 

Mix together ground wild boar, cereal, carrot, egg, onion, marjoram and pepper. Add orange juice. Combine brown sugar and dry mustard. Sprinkle on bottom of loaf pan. Top with orange slices. Press meat mixture firmly into loaf pan. Bake at 350 degrees F for 1 hour. Remove from oven; drain off any fat. Let stand in pan 10 minutes. Serve hot or cold.

 

YIELD: Serves Six

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Excellent! I've just gone halves on a Gloucester Old Spot boar with a friend at work, to be kept in her garden. In Augusts I should get half a pig. Woohoo!

 

Merman

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