Wild Boar Recipes
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 |
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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 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).
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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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Source: Hog Wild Specialties
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Marinade 4 cups olive oil |
2 cups field mushrooms |
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! |
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
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STUFFING 2 c Fresh black figs MEAT 10 lb Boar hind |
SAUCE 2 c Port wine |
| 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
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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 |
| 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. |
Wild Boar Casserole In Rich Italian Sauce
Source: Game Cookery by Nicola Cox
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Joint: Shoulder Serves: 4-6 Ingredients 2 lb generous cubes trimmed wild
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Marinade 1 diced onion |
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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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From: Empty Trap
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I have tried the back strap, cut into rounds and wrapped in bacon. With small green onions and garlic wrapped inside the bacon. You have to brush it with oil or the meat will dry out and be tough. You can also wrap them in foil and put them on the bar-b-que grill. Add a little water to make sure they don't dry out. And just like good B-B-Q , Cook them slow. I hope you like it. ET |
From: Trapper from Texas Outdoors
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Salt, pepper, flour and a little hot oil along with some thin sliced back strap and My buds gramma soaks the meat in milk over night and |
The Wildman's Recipe
From: Kenny Simmons of Kettle Creek Hog Dog Kennel
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The way we usually cook them is on a big smoker. |
From: Jeanne Treder of baydog.com
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3 lb roast |
Preheat oven to 450 deg. |
Wild Boar Roast & Cranberry Sauce
From: The Wild Boar Reserve
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1 wild boar roast
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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. |
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 |
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 |
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. |