Wild boar meat is a lean game meat with a rich, almost nutty flavor that far surpasses that of conventional pork. Many cuts of wild boar can be cooked similarly to their equivalent pork cuts, though there are some exceptions due to wild boar’s lower fat content (wild boar shoulders are better braised or ground/diced rather than whole roasted, for example).
Below is a collection of recipes using wild boar meat submitted by professional chefs. We also have another wild boar recipes collection developed by our executive chef.
Small dice 1 onion, 2 garlic cloves, 3 oregano sprigs, 3 thyme sprigs, 1/8 cup juniper berries, 3 fresh bay leaves, 2 tablespoons Black Peppercorns, pinch of salt, 2 cups red wine, 1 cup dark roasted chicken stock
Bring all ingredients to slow simmer and allow cooking for 5 minutes, placing in refrigerator until chilled.
Roast ½ cup of Pistachios at 300f for 10 minutes, finely chop and add ½ Panko Bread Crumbs, pinch of salt and crack black pepper.
Take the Wild Boar Rack, wrap the bones in plastic wrap and put in the marinade. Be sure the meat is fully immersed. Allow marinading for a minimum for 3 days, each day turning over once.
Remove from Marinade, pat dry and bring to room temperature. Remove plastic wrap and rub the rack with a little sharp mustard, and coat with Pistachio Crust.
Pan Sear in a French Steel Pan with Clarified Butter until Crust is golden brown, turn over and place in 375f oven until fully cooked, 10-15 minutes.
Let rest and cut into individual chops,
Serve over Garlic Sautéed Baby Spinach and Wild Rice Pilaf
4 LB. OF RACK OF WILD BOAR
1 PIECE OF CELERY.
2 CLOVES OF GARLIC.
1 PIECE OF ROSEMARY. 1 PIECE OF THYME. 1 BAY LEAVE. 1 PINCH OF CINNAMON. 1 CLOVE.
3 JUNIPER BERRY.
1 QT.OF BAROLO WINE.
1 CUP OF MARSALA.
3 CUPS OF VEAL BROTH.
INGREDIENTS FOR POLENTA:
1/2 C INSTANT POLENTA
2 C WATER
1 TBLSP GRATED PARMIGIANO REGGIANO
1 TBLSP BUTTER
1 PINCH SALT
1 PINCH WHITE PEPPER
FOR THE CIVET:
FRENCH CLEAN THE RACK OF BOAR,AND KEEP THE SCRAPS AND BONES ON THE SIDE.
IN A ROASTING PAN SAUTEE THE CUT VEGETABLES,SCRAPS,BONES
SPICES AND HERBS IN THE BUTTER.COVER WITH THE WINE,MARSALA WINE AND BROTH AND COOK SLOWLY FOR 4 HOURS.
AT THIS POINT PASS IT THROUGH THE CINOISE AND SET THE SAUCE A PART.
SAUTEE THE RACK OF BOAR MEDIUM RARE ADD THE SAUCE AND SERVE WITH POLENTA.
FOR THE POLENTA:
BOIL WATER AND SLOWLY ADD THE POLENTA , COOK FOR 10 MINUTES THEN ADD PARMESAN, BUTTER, SALT AND PEPPER.
HOW TO SERVE:
PUT THE POLENTA ON THE BOTTOM OF THE PLATE, ARRANGE THE SLICED RACK ON THE TOP, DRESS WITH THE SAUCE AND SERVE TOPPED WITH A FRESH ROSEMARY STALK
pork belly cure....
equal parts kosher or sea salt, brown sugar
pork belly lardons.....
cure pork for approx. three days, slice thin and bake until crispy
white bean cassoulet....
house cured pork 1/4 inch cubes
crushed red pepper flake
stemmed rainbow chard
julienne red onion
tunisian honey ber-ber braised rack of boar, served over a house cured pork and white bean cassoulet, braised chard, and a pork lardon
assemble the braise, add the frenched racks of boar, bring to a boil over a open flame, kill the flame cover and place in over. at 400 degrees, until tender, and almost falling off the bones. approximately one hour.
cassoulet, render the diced cubes of house cured pork, add mirepoix and sweat it out. deglaze with veg stock. add white beans and herbs, allow to simmer for ten minutes season, and remove from heat.
braised chard, heat oil, burst red pepper flakes , add sliced red onion, and sweat it out. add rinsed stemmed chard, and stir vigorously, remove from heat at first sign of wilting and continue to toss.
assembly. cassoulet will be the base, assemble the the braised chard standing up above the cassoulet, with the boar rack propped against the chard. strategically place lardon standing upright inbetween bones, or buried in the chard. aiming for height. appologies for not having a picture, but i promise this is the best boar dish on the market.
This dish requires some advance planning because the key to the tremendous flavor and tenderness of this wild boar asado (roast) is a nice slow long bath in the marinade. The technique to use is to line a large mixing bowl with a plastic bag and place the roast inside the bag. Add the marinade and tie up the bag and refrigerate. Roll the bag over in the bowl to add the marinade to all sides of the wild boar meat.
The Mojo is created with the meat drippings and the marinade, so it is all only one step!
4 large cloves garlic
3 bone-in Wild Boar French Racks
or 6 lb fresh ham, skin removed and fat intact
1/4 cup fresh sour (Seville) orange juice
1/4 cup fresh lime juice
1/4 cup olive oil
1/4 cup Sherry
1 table spoon toasted and cracked black pepper corns
1 tab tablespoon toasted and ground cumin seeds
2 bay leaves, broken
1/4 cup brown sugar
12 cups cooked white rice
1 cup sliced scallions, white and greens
Plantain Chips with Black Bean Dip:
2 tbsp olive oil
2 tbsp diced white onions
3 tbsp diced green bell peppers
2 tsp chopped garlic
2 tbsp white vinegar
1 tsp ground turmeric
1 tbsp minced fresh oregano
2 tbsp minced fresh cilantro
1/2 tsp cayenne pepper
1 tbsp sea salt
2 cups cooked black beans
1/2 cup sliced black olives
2 large plantains, made into chips
(peel the green skin from the plantain . Slice crosswise or lengthwise very thin. Soak in cold salted water for 1/2 hour.
or until ready to fry. Preheat peanut oil to 350 degrees F. Fry until crisp and golden brown: about 1 minute. Pat dry
until ready to serve.)
Black bean dip:
For the sofrito I n a sauté pan, heat the olive oil with onions and green pepper. Cook until both are translucent Add garlic, vinegar, turmeric, oregano, cilantro, cayenne and salt. Remove mixture from the heat.
Drain the black bans. In a food processor combine the beans ad the olives on pulse. Add the sofrito while still warm. Continue tp purée .
To serve: Serve the black bean dip in a hollowed-out half pineapple with crisp plantain chips on the side.
For the wild boar asado and sour orange Mojo:
Cut 2 of the garlic cloves into slivers. Make incisions in the wild boar racks with a sharp knife and insert garlic into it. Slice the remaining garlic cloves and place in a mixing bowl together with marinade ingredients AND PLACE IN THE PLASTIC BAG, AS EXPLAINED ABOVE . Keep, preferably for 2-3 days in the refrigerator.
Preheat the oven to 325 degrees . Remove the wild boar meat from the bag and the marinade. Place in a Dutch oven or roasting pan , fat side up. Cover and cook in the oven for 1 1/2 hours. . Turn the meat fat side down and cook 1 hour or longer until the meat is almost ready to fall off the bone . Turn the racks or ham back fat side up and uncover the pan.. Increase the heat to 375 degrees and cook for 30 minutes to brown the meat. .
Remove the meat from the oven and transfer to a cutting board to rest. Pour the juices from the pan into a gravy separator or a clear glass heatproof container . The fat will rise to the topand the natural sour orange "mojo "will sink to the bottom. When the fat has separated , spoon it off and discard. Warm the mojo in a saucepan and serve in a gravy boat. With 2 forks pull the wild boar meat from the bones, if so desired, and serve with the rice, plantain chips and black bean dip and mojo.
1 rack of Wild Board (3-4.5 lbs)
12 thin asparagus spears
1 oz of butter
¼ cup of shallots
½ cup of red wine
8 oz demi-glace
3-4 tablespoons of Roasted Garlic-Onion Preserves (recipe follows)
Salt and ground pepper
Roasted Garlic Onion Sauce
Melt butter in a sauce pan and sauté shallots for about 2 minutes (until transparent). Add red wine to deglaze the pan and reduce to an essence. Add demi-glace and simmer for 10-12 minutes. Add Roasted Garlic-Onion preserve and cook for another 10 minutes. Just before serving, whisk in the butter.
Roasted Garlic Onion Preserves
10 tablespoons extra-virgin olive oil
5 medium red onions, thinly sliced
5 Vidalia onions, thinly sliced
75 to 80 big cloves garlic, roasted
18 .oz jar orange marmalade
1 cup Currants
½ can tomato paste
2 tablespoons finely chopped ginger
1 cup+ balsamic vinegar
1 tablespoon+ sugar
Fresh Ground Pepper about ½ tablespoon (to taste
Heat oil in a large sauté pan over medium high. Add onions, garlic, ginger salt and pepper, tossing to combine. Once they begin sizzling, turn heat to medium low, cover pan and cook 30 minutes, adding marmalade and currants half way through cooking. Once onions become soft and clear, uncover, raising heat to medium high. Brown the onions. Stir often, scraping up the brown glaze on the bottom of the pan. You may need a little water as they approach being done. Once deep gold, stir in tomato paste and vinegar, cooking it down to nothing.
Rosemary Garlic Marinade
2 oz Extra-virgin Olive Oil
3-4 sprigs of fresh rosemary
3 garlic cloves
1 tablespoon of brown sugar
¼ cup red wine
¼ cup Worcestershire sauce
¼ cup soy sauce
1 ½ tablespoons of fresh ginger, chopped slightly
Remove stems from rosemary and combine all the ingredients in a food processor or blender. Blend only until well mixed.
Sweet Potato, Apple & Celery Root puree
¾ pound of celery root, peeled and cut into 1-inch chunks
3 cups+ of milk
¾ teaspoon on kosher salt
Freshly ground pepper
2 ½ tablespoons of white rice
2 small McIntosh apple, peeled, cored, and quartered
2 teaspoons of unsalted butter
2-3 medium sweet potatoes
2 tablespoons of heavy cream
1 tablespoon of unsalted butter
Salt and ground pepper
Place the celery root in a medium saucepan and add the milk, ½ teaspoon of salt and a couple of good grinds of ground pepper. Bring to a boil over moderate heat. Stir in the rice, lower heat, partially covered and simmer for about 10 minutes. Add the apples and simmer for another 10 minutes longer, or until the celery root is very tender. Drain the mixture in a colander set over a bowl. Save the liquid.
In a food processor (or blender), puree the celery root mixture for 1-2 minutes, until perfectly smooth. If the consistency is too thick, add a little of the milk liquid left over. When almost perfect, add the butter and remaining salt and blend for 30 seconds more.
For the sweet potatoes, peel and cut potatoes into 1 inch pieces, add to medium saucepan and cover with salted water. Cook until tender, about 15-20 minutes. Drain potato's and pass through a food mill for smooth consistency. Add heavy cream, butter, salt and pepper and stir until blended.
French the rack and clean the meat of all fat. Place Boar in a container (glass roasting dish) that will hold the meat flat and cover with marinade. Place plastic film over container and place in refrigerator for a minimum of 3 hours or overnight.
Heat oven to 325° and cook Boar until a meat thermometer reads 127° (about 45-minutes to an hour). Remove from oven and let it rest about 10 minutes before carving.
About 10 minutes before the Boar is done, place Asparagus in steamer and cook for 5 minutes.
To serve, place a ½ inch high round mold on the plate and fill with sweet potato. Raise the ring mold up higher and top potato mixture with apple/celery root puree. Cut boar into chops and place two (one on each side of vegetables). Pour Garlic-Onion sauce over half of each chop and top with steamed asparagus.
1 frenched rack of boar (3 lbs.)
brine for boar(recipe follows)
1 head red cabbage (braised, method follows)
1 cup port wine
.5 cup red wine vinegar
.5 cup sugar
4 oz. boiled, peeled pistaccios
roasted butternut squash
12 oz. vegetable stock
1 granny smith apple
4 oz. powdered sugar
8 oz. whole butter
1 oz. fresh thyme
blis maple syrup
for boar brine:
1 cup apple cider
.5 cup blis maple syrup
.5 cup salt
.25 cup sugar
cryovac rack of boar (frenched and cleaned)with brine overnight.
to cook the rack of boar, remove rack from brine, place in another cryovac bag with 1 oz. whole butter and fresh thyme. place bag into water bath at 55 degrees celsius for 1 hour. while the boar is poaching, continue on with all the garnish..
for red cabbage:
1 oz. vegetable oil
1 head red cabbage
1 cup port wine
.5 cup red wine vinegar
.5 cup sugar
salt and white pepper to taste
2 tbl. whole butter
julienne red cabbage, heat oil in large saute pan (medium-high heat), add cabbage and saute for 3-4 minutes. add port and vinegar, let reduce for 3-4 minutes. add sugar, salt, and white pepper, turn heat to low and let simmer 5 minutes. add butter. keep cabbage hot
roasted butternut squash:
peel squash, remove neck from bulb. cut neck into large dice. in a saute pan, heat vegetable oil and sear squash on all sides, add 8 oz. vegetable stock and 1 oz. butter, season with salt and white pepper, simmer for 10 minutes. remove seeds from bulb of squash and rough chop bulb and any scrap left over from the neck. once large dice is tender, remove from vegetable stock and add rest of rough chopped squash, season with salt and white pepper, boil until soft and puree in blender until smooth. keep both puree and dice hot
peel apples and cut into eighths (tourne if desired), dust with powdered sugar and sear on medium heat in a saute pan.
when the hour is up. remove boar from bag, sear in hot saute pan, rest for five minutes, then portion into four pieces. garnish plate with veggies, apples, and puree, drizzle with maple syrup. add perfectly cooked boar. enjoy
Sassafras Smoked Rack of Wild Boar with Blackberry & Thyme Glaze
Yukon Gold Gratinee with Boar Bacon and Cheddar Cheese
Pan Roasted Pattipan Squash
Pair with Dom Perignon Rose 1996 or any well heeled Old-Vine Zinfandel
Smoking the boar with sassafrass wood adds a unique and surprising pungent flavor that balances the earthiness of the meat and the sweetness of the blackberries. The towered gratineed potatoes with creamed leeks form a decadent, mouthwatering combination of flavors and textures. Anchored by the roasted vegetables that will have a hint of smokiness from cooking with the boar, this seasonal dish should be created with the freshest organic and local ingredients possible, but can easily be adapted for a variety of fodd service applications.
Cook 1 lb Wild Boar bacon over low heat until crispy. Set aside, and reserve rendered fat.
Combine 1 tsp. each fennel seeds, coriander, allspice, and black peppercorns in a small pan and toast over medium heat until fragrant. Let cool then grind in mortar. Mix spices in a bowl with 1 Tbsp fresh chopped garlic, 1 tsp smoked paprika, 2 Tbsp fresh rubbed thyme leaves, ¼ cup brown sugar, salt and pepper.
Cut 1 frenched 8-10 bone rack in half.
Rub spice mixture into both halves thoroughly, coating evenly.
Heat a large pan, add 1 Tbsp. wild boar bacon fat. Sear all sides of the boar, 1 piece at a time. Set pan aside to be used shortly.
Prep 1/2 lb yellow pattipan squash, ½ lb green pattipan squash, ¼ lb shitake mushrooms, 1 bunch baby carrots (peeled and stems cut off 1" from carrot), and baby red onions (peeled and ends cut off). Blanch Squash, carrots, and onions in salted boiling water. Drain and let dry. Toss with salt and pepper and place in a medium sized roasting pan.
Place boar in smoker for 15 min. Remove to roasting pan with vegetables, fatty side up, cover, and roast at 300 for 40 min. or until internal temp reaches 145. Let rest for 10 minutes.
Peel 3 lbs of Yukon Gold potatoes. Julienne into ¼ strips. Blanch in boiling salted water. Let dry. Cut cooked bacon into thin strips. In a bowl, toss potatoes with bacon, 1 Tbsp. boar fat, 2 tbsp. grated Asiago cheese, 2 Tbsp minced shallots, salt, and pepper. Spread evenly on a ½ sheetpan. Top with ½ cup grated sharp cheddar cheese and bake uncovered until golden brown. Finish under broiler. Using a 3x3" cake ring, cut rounds out of gratineed potatoes until cake ring is full. Use a spatula to support base between each layer. Press potatoes into stack on top of the creamed leeks in the center of the plate. Top with sour cream and chives.
Clean and prep 3 large leeks. Reserve greenest parts for leek oil. Blanch leeks in salted boiling water. Let dry. Slice leeks into thin rounds. Add 1 Tbsp butter to a mediam sauce pan over moderate heat. Add sliced leeks. Cook until tender, then add ¼ cup sour cream, 1 clove chopped garlic, ¼ cup cream, salt, and pepper. Stir until boiling, then reduce heat and let simmer for 10 minutes. Stir in 2 Tbsp. grated parmesan. Place a large spoonful just off center of each plate.
Add blanched green leeks to 1 cup olive oil in a small food processor or blender. Liquefy, the strain out solids. Drizzle over Potatoes and creamed leeks on plate.
Heat your boar searing pan. Add 1 Tbsp bacon fat, 3 sliced shallots, salt and pepper. When the shallots begin to carmelize, add 1 cup fresh blackberries, 1 Tbsp fresh rubbed thyme leaves, and a splash of balsamic vinegar. Turn heat to high and add ½ cup blackberry brandy. Reduce to half.
Plate vegetables. Carve rack into chops and serve two per plate. Drizzle blackberry Sauce over chops.
I really enjoy working with wild boar. It's as easy to use as domestic pork and as long as you remember that it is considerably leaner than domestic pork, you can treat it in any manner that you would domestic pork. Here is a recipe that I designed as an autumn show piece. It's a lot of work, but it wows customers.
This dish is a bone-in roulade of an entire rack of wild boar, stuffed with a wild boar farce which would make a terrific terrine, if baked separately in a mold. A portion is two chops cut off the rack, seared and roasted à la minute, and cut into individual chops at plating.
I have selected garnishes which reinforce the essential earthiness and gaminess of boar. The farce gets some earthiness from a porcini mushroom syrup, whose flavor I chose to echo in the porcini risotto under the chops.
While the chops are resting, we add chanterelle mushrooms to the roasting pan. We certainly could have used fresh porcini, but we have gorgeous golden chanterelles on hand now. From the scraps from fabricating the racks, we make a boar jus with which we deglaze the pan containing the mushrooms. We mount the pan sauce with sweet butter. The mushrooms and pan sauce become the second garnish.
Finally, the dish needs some bitterness to balance the richness of the meat, risotto, and pan sauce. I chose to briefly braise escarole and then finish it in olive oil, garlic, and hot pepper flakes. Any bitter green would serve admirably in this role.
You can see that this dish is not for the faint of heart–considering the labor in fabricating the racks and making the jus, not to mention the attention that the dish takes on the line with three à la minute garnishes–but it sure makes a great statement in the dining room.
For a wine to accompany this dish, I would work with the essential sweetness of the boar by choosing a fruity, modern-style Syrah that also has peppery aspects to echo the green peppercorns in the stuffing. From our wine list, I would choose the Thorn-Clarke "William Randell" Shiraz Barossa 2004. With its dark fruit, white pepper, cedar, and eucalyptus notes, it will pair outstandingly with this dish.
Roulade of Wild Boar Rack
1 double cut* roulade boar chop
salt and pepper
12 small chanterelle mushrooms
1 tablespoon minced shallots
fresh thyme leaves
4 fluid ounces boar jus
soft unsalted butter
8 fluid ounces porcini risotto
6 escarole leaves, blanched and braised
*We use double cut chops because they hold together much better than single chops and they do not overcook nearly as easily.
Season the double boar chop with salt and pepper and sear on all surfaces in a hot, oven proof pan. Transfer the pan to a hot oven and roast to 130 degrees Fahrenheit*. Remove the chop from the roasting pan and let it rest. The internal temperature will come up to about 135-140 in 4-5 minutes.
Meanwhile, add the chanterelles, shallots, and thyme to the roasting pan and sauté for a couple of minutes. Deglaze the pan with the boar jus and reduce until syrupy. Swirl in the butter.
Mound the porcini risotto in the well of a large soup plate. Slice the boar chops in half and lay them against the risotto mound, crossing the bones. Garnish with the braised escarole. Spoon the chanterelles and pan sauce around. Garnish with variegated sage.
*Because the roulade contains comminuted (ground) meat, the Food Code says you should cook it to an internal temperature of 165F. Naturally, you don't want to ruin your wild boar by doing this, so depending on your local code, you may have to place a warning on your menu.
Fabricating the Rack
Working with racks takes a little practice, but once you get the hang of it, the racks of all animals are pretty much the same. It takes me about 20 minutes to clean, french, butterfly, and roll each 8-bone rack. Here is a brief pictorial essay on fabricating a wild boar rack into a roulade.
If you examine a rack, you'll see that it has an upper layer of meat and fat, the cap, separated from the ribeye by a tough layer of silverskin. This photo is of a rack as it comes out of the box, cap on.
The first step is to remove this cap and silverskin carefully with a boning knife. Reserve all the trimmings from the rack to use to make boar jus.
After removing the cap, deep french the bones. The tips of the racks are minimally frenched when you receive them. Once you remove the cap, you'll see a line of fat running horizontally along the base of the bones. Cut in between the bones down to this line of fat with a sharp knife to remove any meat between the bones. Reserve this trim for the jus. With a utility knife, scrape all the tissue off the bones from the line of fat to the tip of the bone on all sides. Here is the fully cleaned rack, ready for stuffing.
Next, butterfly the rack. You want to slice the meat so that it unrolls into a thin, even layer as in this photo. With practice, this becomes easier. If you are not confident in your knife skills, you might want to practice butterflying cheap pork loin before attempting an expensive rack. Note that each rack has a small end and a large end. You will have to make the meat thinner on the small end than on the large end so that it rolls out into a neat rectangle.
To stuff each rack, you'll need about 3/4 pound of wild boar farce. Spread the farce on the butterflied rack, with a thicker layer on the small eye end such that the roulade is uniformly sized when you roll it. Leave a margin all the way around the edges; the stuffing will spread as you roll the roulade.
Start rolling the roulade as shown here by rolling just a little bit of the meat back on itself. The smaller and tighter this first bit, the tighter the spiral and the nicer the roulade will look.
Continue rolling all the way back to the bone. Notice that the meat is even in diameter all the way across the rack, so that each customer gets an equal portion of product by weight. The small end will contain more stuffing and the larger end will contain less, but all chops will be the same size.
Next, using butchers twine, tie the roulade. There are all manner of techniques that will work. I just make a loop in the end of the twine, slide it over one of the end bones, and wrap between each bone, making a hitch around the bone before moving on. The hitch helps hold the chop together when you slice it off the rack.
Wild Boar Farce
This is a classic forcemeat. Mix thoroughly all the ingredients except the boar in a large bowl to ensure even distribution, then add the boar. The best way that I have found to mix the forcemeat is to glove up and do it by hand. The paddle blade of the mixer tends to heat the forcemeat and can make it tough.
1.5 ounces dried porcini
16 fluid ounces hot water
Pour hot water over porcini and allow to rehydrate in a warm place for twenty minutes. Pour 8 fluid ounces of the resulting broth into a sauce pan and reduce until syrupy, yielding about one fluid ounce of porcini broth reduction. Reserve the rehydrated porcini for another use.
Dice all boar scraps. Brown the boar and half its weight of mirepoix in a hot pan. Continue until all surfaces are browned. Add water to cover, deglaze the pan, and simmer for 60 minutes or until you have a well flavored jus. Pass through a chinois and defat. Reserve for service.
8 rack of Wild Boar, cut into 4 pieces, 2 bones each
1-2 bunches of Asparagus
Olive Oil for sautéing
Salt and Black Pepper for seasoning
For the Sauce:
4 cups Juniper Berries
6 cups of Red Wine, can be a cheap one
3 cups sugar
For the Puree:
1 lbs of Large Parsnips, peeled and sliced
4 oz of Unsalted butter
2 cups Heavy Cream (16oz)
1 cup of white chocolate chips
Salt and Black Pepper
Pre heat oven to 500 degrees Fahrenheit
Sauce can be made a heat of time and kept warm or room temp. Do not put in refrigerator.
To make sauce:
Combine all sauce ingredients in a sauce pan and stir to combine.
Bring mixture to a rapid boil and make sure it doesn't boil over.
After boiling for several minutes strain making sure to get rid of all juniper berries.
Put liquid back into pot and reduce until desired consistency, again making sure it doesn't boil over.
For the racks of Wild Boar:
On plate season racks with salt and pepper lightly.
Put racks on roasting rack and place in oven until desired temp. About 15 mins for medium rare. But can check temp with meat thermometer, 100 degrees for medium rare.
In pot of salted boiling water, cook parsnips till they are soft all the way through. About 15 mintues.
Once done put drained parsnips into food processor and add butter and cream.
With the processor still running add in the white chocolate and season with salt and pepper to taste. Put in pan to keep warm and cover pan with foil.
In sauté pan, heat 1 tablespoon of olive oil till hot.
Add asparagus and season with salt and pepper.
Cook till asparagus is crisp but soft. This should only take a couple minutes.
In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed. Beef chuck, venison, goat or wild boar may be used. Shank, shin or shoulder is used – goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process.
Goulash is generally served with boiled or mashed potatoes, polenta, dumplings, or Spätzle (nokedli), or alternatively, as a stand-alone dish with bread.
2 lbs. Leg of venison, cut into 2"chunks
1 tbsp. White wine vinegar
¼ lb. Smoked bacon, finely chopped
2 large yellow onion, finely chopped
1 ½ tbsp. hot paprika (Hungarian)
4 whole allspice
4 juniper berries
2 cloves garlic, finely chopped
2 medium tomatoes, diced
½ Hungarian pepper chopped
2 cups of Merlot
2 tsp. Chopped Parsley
Freshly ground black pepper
Put venison and vinegar into a bowl, cover with boiling water. Put bacon into a large pot over medium heat, cook until crisp, 6-8 minutes. Add onions and cook until golden brown. Drain venison add to onions. Increase heat to high and cook it for about 10 minutes. Pull your pot off the fire and add the paprika, stir it up and add 1-cup warm water, thyme, allspice, juniper, garlic, tomatoes, salt, black peppers and peppers. Simmer, covered, until venison is just tender about 2 hours. Add some warm water if needed. Uncover pot; add wine and salt to taste and cook until venison is very tender and liquid has thickened.
7-10# Bone in wild boar leg
1 btl. Red wine (preferably Sangiovese)
5 ea bay leaf
1 oz juniper berries
1 oz black peppercorns
2 oz. Olive Oil
1.75# medium diced onions
1# medium diced celery
1# medium diced carrots
7 oz. chopped garlic
2 qts. Tomato sauce
3.5 qts. Wild boar stock
To taste Sea Salt and black pepper
As needed chopped Italian parsley
To taste White Truffle oil (optional)
1 recipe Black Truffle Pappardelle
1. Break down boar leg and cut into 1 inch cubes, save bone for stock.
2. Season boar with salt and pepper then marinate in wine, bay leaf, juniper berries and peppercorns over night.
3. Remove boar from marinade (save marinade for later)
4. Heat oil to sear the boar and set aside
5. sauté the onions, carrots and celery until lightly caramelized
6. Add garlic and cook till soft
7. Deglaze with the wine reduce till gone
8. Add the tomato sauce cook till heated
9. Add the boar and simmer until the tomato sauce coats the meat
10. Add the boar stock , simmer until the meat is fork tender (about 90 minutes)
11. Break up boar meat with a fork until ragu consistency is reached
12. Check seasoning
13. Serve over Black Truffle Pappardelle
14. Finish with chopped Italian parsley and white truffle oil
Wild Boar Stock
Wild boar bone, from leg
1 tbs Juniper berries
2 ea Bay leaf
2 tbs Black peppercorns
2 oz Italian parsley
4 oz mushroom stems (optional)
4 oz Carrots
4 oz Celery
8 oz Onion
Water enough to cover
1. Add all ingredients in a stock pot
2. Bring to a boil, skim
3. Simmer for 2 hours, skim as necessary
4. Strain and cool
1. Mound 5 cups flour on a large surface, make a well In the middle
2. Add the eggs ,oil and black truffles beat together with a fork slowly incorporating the flour until it forms the dough
3. Knead the dough for about six minutes adding flour as needed (dough should be elastic and slightly sticky.
4. Form into a ball cover and rest for 30 minutes at room temperature
5. Cut dough into four pieces
6. Roll out dough and cut into 1 inch wide pieces
7. Repeat with the 3 other pieces
8. Cook pasta in salted boiling water
1 Wild Boar Leg
1 gallon Chicken Stock
1 cup all purpose flour
1 cup vegetable oil
1/2 cup butter, unsalted
6 cups onion, diced
2 cups green bell pepper, diced
2 cups celery, diced
1/2 cup garlic, chopped
1/2 cup jalapeno, seeded and diced
2 12 oz. Rotel Original Tomatoes
2 12 oz. cans Tomato Sauce
zest of 6 lemons
juice of 6 lemons
3 bay leaves
1 tsp cayenne
salt and pepper to taste
1. Salt and pepper the boar leg and brown over medium high heat.
2. Add stock and simmer until the meat is tender and falling off of the bone, about 1 1/2 to 2 hours.
3. Pick meat off the the bone. Reserve the meat and the broth.
4. Combine the oil and flour and cook over a high heat to make a dark roux, stirring the whole time, being careful not to let it burn.
5. In a seperate pan, melt the butter over medium heat and cook the onions, bell pepper, celery and garlic for about 15 minutes.
6. Combine roux, vegetables, broth and remaining ingredients except for the boar. Simmer for 15-20 minutes, skimming any excess fat that rises to the top.
7. Add boar and simmer for an additional 20 minutes.
8. Season to taste. Serve over steamed white rice.
During hunting season last year, we grilled a thirty-five pound whole wild hog indirectly over medium hot coals slowly (about six hours), basting it frequently with olive oil. At about three hours, we put three dozen doves in the cavity of the pig - each dove had about a third of a fresh jalapeno pepper (seeded)in its cavity.
We made a gravy of the pan drippings from the pig and served it over rice along with cole slaw made with red cabbage.
The pig was tender and delicious, and the doves, flavored by the juices of the pig were outstanding. We cook a lot of wild hog - this is a wonderful tasting, fun way to entertain a group of friends with everyone, young and old participating in the cooking.
½ Cup Dried Figs (if not available any dried fruit may be used)
2 Tablespoons Extra Virgin Olive Oil
8 Cups Cornbread Crumbled
1 Cube Unsalted Butter
½ cup Chicken Broth
4 Tablespoons Granulated Garlic
2 Tablespoons Granulated Onion
1 Tablespoon Cumin
1 Tablespoon Old Bay Spice Blend
1 Tablespoon Smoky Paprika
½ Tablespoon Kosher Salt
½ Tablespoon Fresh Cracked Black Pepper
2 Feet of String or Cooking Twine
Prepare the Stuffing:
In a large sauté pan cook the chorizo for about 5 to 7 minutes, break it up into large chunks. Drain excess liquid and place in a large bowl and set aside. To the same pan, ad the extra virgin olive oil and sauté the onion, celery and carrots for approximately 7 minutes or until the onion is translucent, roughly chop the dried figs and ad to the sauté pan, continue to cook for approximately one minute. Remove from heat and ad to the chorizo. Stir in the crumbled cornbread. Melt the butter in the microwave until it is liquid, approximately 1 to 1.5 minutes. Ad to the mixture along with the chicken broth. Mix all ingredients well to combine. Set aside.
To stuff the wild boar loin. Make a cut the entire length of the loin and continue to cut making a cut deep enough so that the loin can be opened. The technique is also referred to as "butter flying". Be careful not to slice too far as you will defeat the purpose of stuffing the loin. Use approximately 2 to 3 cups of the stuffing mix placing it into the center of the butter flied boar loin. Fold the loin over as to enclose the stuffing. Using the string tie the loin in 4 sections, starting at one end and finishing at the opposite end. This will ensure that the stuffing will remain in the boar loin during the cooking process.
Place the stuffed wild boar loin into a baking pan or shallow baking dish, top with the ¼ cup of Spice Blend (do this by combining the spices in the ingredient list to create a nice rub) ((rubbing into the exterior of the meat)) and place in a preheated 350 degree oven for approximately 1 hour and 30 minutes or until the internal temperature of the loin reaches 140 to 150 degrees. (Less done is up to you and your taste preference, this temperature will be medium to medium well) Remove from oven and let rest in the baking dish for 5 minutes. Remove the string and slice into nice 11/2 inch to 2 inch slices and serve.
Place remaining stuffing in a baking dish and bake for 30 minutes.
3) Grill until 150 degrees and then lat set for 10 min
4) Slice 2 inch and sieve hot
*Wood for grill should be equal part hacker, oak and apple wood
Pineapple chutney Sauce:
Yield 4-3 fl oz portion
Pineapple Juice 8 fl oz
Yellow pepper 1/8 of a cup
Red pepper 1/8 of a cup
Sambucca 2 fl oz
Sugar 2 Tab.
Raisins 1/8 of cup
Butter 1 oz
AP flour 1 oz
Basil (chiffonade) 2 leaf
1) Sweat peppers and onions in the butter and then add the flour stirring for 3 min
2) Add pineapple juice, sabumucca and sugar; bring to a light boil
3) Reduce by ¼
4) Add basil at the very low heat and let simmer for 10 min
5) Tack off heat, and then mix in the raisins
6) Serve hot
Spinach with raisins and pine nuts:
Spinach, stemmed de-ribbed 1 #
Prosciutto, thinkly sliced 1, chiffonade 4 slices
Pine nuts, toasted 1 ½
Raisins, chopped 2 oz
White wine 4 fl oz
Salt to taste
Ground black pepper to taste
1) Bloom raisins in white wine
2) Trim and wash spinach, cook in a small quantity of salted boiling water until wilted (about 30 sec.) drain . Cool under running water and drain again. Press excess water out of the spinach but do not squeeze too dry
3) Heat oil in pan. Crisp prosciutto in oil and remove to drain. Toast pine nuts in same pan, stirring until gold brown, season and set aside.
4) Drain raisins and discard the wine
5) Add spinach, raisins, pine nut, prosciutto and then season to tasted. Sauté until hot
6) Serve immediately
Sweet potato and Yukon gold potato gratio:
Yield 6 severing
Butter 1 Tab
Garlic, finely minced 2 cloves
Cheddar cheese, shredded 2 cups
Basil, chiffonade 2 Tab
Yukon gold potato, unpeeled, cut 1/8 in slices 2 lbs
Sweet potato , peeled, cut 1/8 in slices 1 lb
Heavy cream 2 cups
Chef's herb salt to taste
Ground black pepper to taste
1) In a stainless bowl, combine cheese, garlicky, basil, thyme and seasoning
2) In buttered half pane one-third of both types of potato
3) Repeat the layers once and then top with remaining potatoes
4) Pour heavy cream over the top
5) Cover with buttered piece of foil/ parchment
6) Place in a 375 dregs F oven until desired tendeness and then remove foil/ parchment to brown topping.
7)Hold warm for service
Plate up for Wild Boar tender lion with pineapple chutney sauce:
4 oz of potato 12 o'clock
Lay boar on it facing 6 o'clock
Ladle 1 oz sauce over the meat
3 oz of the spinach with raisins and pine nuts on the right side of plate
2 tsp Garlic, minced
6 oz Onion, sliced
3 oz of Ghee (clarified butter)
4 oz Canned Diced Tomato
1 tsp Ginger, minced
1 tsp Brown Sugar
2 oz White Wine Vinegar
1/2 tsp Turmeric
1 oz Hot Cherry Peppers
8 oz tenderloin wild boar
2 six inch toasted poppy seed french loaf
2 oz Peperoncini, sliced and lightly sauteed
2 oz of medium diced Roma tomato
1 Kosher Dill thinly sliced
4 each Chile Arbol, seeded
1/2 tsp Fenugreek
1 tsp Black Peppercorn
4 each Cardamom Seeds
1/4 stick Cinnamon
1 tsp Mustard seeds
1 each Clove
1 tsp Whole Cumin
1 tsp Coriander Seed
Braise Tenderloin season with salt and pepper.
Toast spices->Peppers, cinnamon, clove, cardamom -> toss in ground spices ( cumin, mustard, coriander and fenugreek) add Ghee.
(different pan) Sweat onion, garlic and ginger-> add diced tomatoes-> deglaze white wine vinegar-> add two mixtures in food processor and at this time add cherry peppers and brown sugar. (this is your curry paste).
Toast Bread -> Saute peperoncini.
Spread paste in toasted bread->add meat (thinly sliced) tomatoes, peperoncini and sliced kosher dill.
1T olive oil
4 Wild Boar tenderloin portions ( 6oz each)
1 cup pearl onions (fresh or thawed frozen)
Dressing: (makes 1 cup)
1/2cup and 1/2T olive oil
4T shallots, minced
1/2 cup whole plain almonds
3T red wine vinegar
2T natural stone ground mustard
16oz spring mix greens
3oz goat cheese
1. Preheat oven to 350 degrees Fahrenheit.
2. Heat 1T olive oil in nonstick skillet over medium high heat.
3. Season all sides of tenderloin portions with salt and pepper. Add tenderloins to skillet and sear each side quickly to get a golden brown color.
4. Remove tenderloin from skillet immediately and place on baking sheet pan. Pour pearl onions over meat on pan and place in oven. Cook in oven until meat is desired temperature. Keep onions roasting in oven until golden brown.
5. To make dressing: Heat 1/2T olive oil in clean skillet over medium heat, leaving remaining 4T olive oil for dressing later. Add shallots and almonds to skillet and sweat shallots until golden brown, stirring occasionally.
6. Turn off heat and add red wine vinegar to skillet. Add remaining 4T olive oil and mustard and honey. Turn on heat to low and stir dressing to emulsify (combine vinegar and oil so it does not separate). Remove from heat and keep dressing warm.
7. Remove tenderloin from oven and let rest before slicing.
8. In a large stainless steel bowl or salad bowl combine salad greens and pearl onions, still warm. To add goat cheese, break in to pieces and distribute among greens.
9. Add just enough warm dressing to salad greens to coat and gently toss together. The goat cheese will melt slightly and also coat the salad greens. Distribute greens evenly among plates.
10. Slice wild boar tenderloin portions and place on top of each salad. Spoon 1T remaining salad dressing over sliced meat.
Yield: 8 Servings
Boar Shank Confit
8 each, trimmed 3 oz. with bone Fresh Boar Hind Shanks, trimmed to remove the small bone and muscle; cure for 24 hours
1 oz. Sea Salt or Kosher Salt
½ oz. Granulated Sugar
2 sprigs Thyme
2 cups to cover Rendered Duck Fat
Parsnip Puree & Fried Parsnip Chip Garnish
1 Lb. Parsnips, peeled, large diced, and shaved chips to deep fry
To taste Salt
¼ cup Heavy Cream
2 TB. Whole Butter
Loin, Black & Tan Sauce
8- 3 oz. portions Boar Loin Medalions, trimmed completely
To taste Sea Salt & Black Pepper
1 tsp. Butter
1 each Onion, thinly sliced
1/8 tsp. Caraway Seed, crushed
1 each Bay Leaf
2 tsp. Brown Sugar
2 tsp Ketchup
6 oz. Guinness Stout
6 oz. Bass Ale
6 oz. Veal Demi-Glace
1 tsp. Malt Vinegar
6 oz. Fresh Sweet Pea Tendrils
Shavings Super Aged Gouda Cheese, Winchester Cheese Farms
8- 2 oz. portions Boar Tenderloin, Sliced thin and pounded
To taste Salt & Pepper
1 cup A.P. Flour
1 each Whole Egg
1 cup Bread Crumbs
Fennel Watercress Slaw
1 large Fennel Bulb, blanched & thinly sliced
1 each Lime, Zested & Juiced
1 TB. Extra Virgin Olive Oil
¾ cup Upland Cress &, Amaranth Sprouts
To taste Fennel Frond Oil, Salt & Pepper
Method of Preparation:
For the Boar Shank, begin by separating the two bones and muscles of the shank, reserving the small shank inside; season and cure overnight. In a heavy gauge pan over low heat, lightly poach in the duck fat until tender and ready to fall of the bone. Reserve for service where the shank will be fried to crisp the outer skin.
For the Parsnip Puree, just cover the diced parsnip in salted water. Simmer until fully cooked. Drain and place into a blender, puree with the heavy cream and butter until very smooth. Reserve for service.
For the Black & Tan Sirloin, preheat a heavy duty sauté pan. Season the loin portions with salt & pepper. Sear the medalions over high heat in butter to caramelize. Do not overcook the boar; leaving for carry over cooking at just under medium. Remove from pan and reserve for service. Add the onions and slowly caramelize the onion, caraway seed, brown sugar, bay leaf and ketchup until dark and sweet. Deglaze the pan with both the Guinness and Bass Ale; reduce until about two tablespoons of liquid remain. Add the veal reduction and bring to a simmer. Strain and adjust seasoning with the malt vinegar. Reserve for service. Later the item will be arranged with blanched pea tendrils and shaved gouda.
For the boar fritter, season and lightly bread in a standard method. Deep fry until golden brown. For the slaw, mix all the ingredients and let rest for 1 hour in the refrigerator before service to allow the flavors to develop.
For Presentation & Service:
On a warm service plate, place two tablespoons of fennel-watercress slaw at one end, shingle with the boar fritter and drizzle with green fennel frond oil.
In the center, place two tablespoons of the parsnip puree in a small mound, shingle the crispy boar shank.
Finally, place the seared, rested boar medalion over a tablespoon of "black & tan" sauce and garnish with the pea tendrils.
200 gr all purpose flour
salt to taste
1- Make a well with the flour, break eggs in the middle, sprinkle salt and start incorporating the flour to the eggs little by little. Knead dough for 10 minutes. If dough is too soft add more flour, if dough is too hard add a little water. Let dough rest for 15 minutes then sheet out with a pasta machine.
250 gr Boar tenderloins cut into small cubes
250 gr Boar shank cut into small cubes
½ liter of Barolo Wine
25 gr Lard
3 celery ribs
4 bay leaves
2 garlic cloves
2 sage sprigs
2 rosemary sprigs
3 count juniper berries
4 tbsp extra virgin olive oil
a pinch of Nutmeg
Salt and Fresh Black Pepper to taste
100 gr Grated Parmigiano Reggiano
4 tbsp Finely grated unseasoned breadcrumbs
1- Cut the boar into small pieces then place it into a bowl with 1 onion cut in half, 1 garlic, 1 rosemary sprig, 1 sage sprig, 1 celery rib, 1 carrot, juniper berries, bay leaves, nutmeg and fresh black pepper. Cover meat with Barolo wine and marinate at least 12 hours up to 48 hours.
2- Prepare the rest of the vegetables by cutting them finely for the soffritto. Sauté all the vegetables in a pot with lard and olive oil then cook until vegetables are golden brown.
3- Add the boar previously strained and cook until meat edges start turning brown. Add 1 cup of the Barolo wine from the marinade then reduce until wine is almost gone. Add 1 cup at a time until all the wine from the marinade is used up. At the very end adjust with salt and a pinch of sugar. Meat has to be a little saltier then usual since it going to be used as a filling (typically the dough around the filling tends to make any filling less salty than it should be). Add breadcrumbs to the warm meat until all the juices are absorbed.
4- Let meat cool to room temperature then used a food processor to shred meat up not too finely. You still want to detect some meat pieces in the filling.
5- Combine together meat filling with parmigiano reggiano. Make agnolotti by placing small balls of filling onto pasta sheets then fold pasta over filling and cut out small half moon shapes. Pinch every ravioli on the edges to make sure you won't have openers. Set aside.
6- Suggested Wine: Gattinara nebbiolo wine from Vercelli in the Italian region of Piemonte.
Porcini Mushrooms Ragu
4 oz of cremini mushrooms (baby portabella)
0.5 oz dried porcini mushrooms
4 oz of button mushrooms
1 spanish onion
1 celery rib
1 garlic clove
1 cup of dry white wine
2-3 tbsp tomato paste
3 sprigs fresh thyme
1 small bunch of fresh parsley
dash of heavy cream
salt and pepper to taste
blueberries and shaved Parmigiano Reggiano for plate presentation
1- Soak porcini mushrooms in 1 cup of water. Set aside.
2- Cut vegetables finely (except mushrooms and parsley) and sauté vegetables in the skillet with unsalted butter and 1 tbsp of olive oil until golden.
3- Add Mushrooms and strained porcini coarsely chopped and sauté for few minutes. Add wine and reduced completely. Then add mushroom water, heavy cream and tomato paste and simmer for ½ hour until reduced and thick.
4- Season with salt, pepper and a pinch of sugar. Fold in some chopped parsley.
5- Cook Ravioli in salted boiling water for 5 minutes, strain and toss with porcini sauce. Top ravioli with few blueberries and some shaved Parmigiano Reggiano.
7- Suggested Wine: Gattinara nebbiolo wine from Vercelli in the Italian region of Piemonte.
32 oz Wild Boar Tenderloin
1 tbs. Diced Shallots
½ cup Extra Virgin Olive Oil
¼ lb Butter
½ tsp Brown Sugar
½ cup Raspberry Liquor
2 cups Fresh Berry Sauce
3 tbs. White Truffle Olive Oil
½ cup All Purpose Flour
1 tbl Juniper Berry
Salt and Pepper to Taste
1) Season Flour with salt and pepper
2) Dust meat with flour
3) Sear meat in hot skillet with olive oil
4) Drain oil from skillet
5) Add butter, shallots, brown sugar and sauté for 2 minutes
6) Glaze with raspberry liquor and juniper berry
7) Add Berry Sauce
Reduce liquid to half
9) Add Truffle olive oil, salt and pepper to taste and plate.
Amazingly delicious dish when the bacon is crispy and the tenderloin is cooked rare to med rare.
2 ea Wild Boar Tenderloin
6 thin strips Applewood Smoked Bacon
.25 # butter
2 oz blend olive oil
2 medium size yams
.5 # brown butter
2 tbl Habanero sauce
1 oz aged sherry vinegar
1 ea leek
2 ea fuji apple
.5 bottle reisling wine
.5 cup apple cider reduction
(made by reducing unfiltered apple cider until syrupy)
2 cups veal stock
.25 cup tarragon stems
1 ea leek (white part only)
1 cup flour
2 qt vegetable oil
1 oz tarragon (picked and chopped)
1 oz chives chopped fine
-Roast yams in 400 degree oven for one hour or until soft. Let sit and cool for 15 minutes. Scoop out filling and place in robot coupe with brown butter. Puree until smooth, add in habanero sauce, sherry vinegar and salt to taste. Remove from blender and keep warm.
-Heat vegetable oil to 300 degrees. Meanwhile julienne leek and toss with flour. Shake off excess flour and fry until golden brown. Season with salt on napkin.
-Warm thick bottomed pot on med-high heat. Add 2 ounces blend olive oil. Add chopped apple and chopped leek. Lightly carmalize until light brown. Deglaze with white wine, reduce by half. Add veal stock and cider reduction. Reduce at simmer until nape, add tarragon stems for last 10 minutes. Push through chinois, discard solids.
-Season tenderloin with salt and pepper and put two together, end to end. Roll in thinly sliced bacon.Heat saute pan until hot, add oil and butter to pan. Sear loin on all sides until light brown. Roast in oven until 110 degrees internal. Let rest for 5 minutes.
Scoop puree in middle of plate. sauce around. Slice tenderloin in 5 pieces. place on puree. toss fried leeks with fresh herbs and place pile on top of meat. Season meat with a little sea salt. and enjoy!
To round out this meal, serve with couscous and steamed green beans with almonds along with corn bread. End with apple pie ala mode !
1 T oil
2 T butter, divided
1 tsp freshly ground black pepper
1 tsp salt
1- 1 ½ pound Wild Boar Tenderloin
½ cup chopped onion
1 T. chopped fresh rosemary, or ½ T dried rosemary
1 can chicken broth, undiluted condensed preferred
1 cup canned cranberry sauce
¼ cup dried cranberries
1 T balsamic vinegar
Preheat oven to 425°F.
Heat oil & 1 T butter in heavy ovenproof skillet over medium-high heat until butter is melted. Sprinkle wild boar with salt & pepper. Add wild boar to skillet and sear on all sides, about 3 minutes. Place skillet in oven. Roast wild boar 25-30 minutes, or until thermometer inserted in center reads 150°F. Transfer wild boar to plate, loosely cover & set aside . Do not wash skillet.
Melt remaining 1 T butter in same skillet over medium-high heat. Add onion & rosemary; sauté until onion softens, about 2-3 minutes. Add broth, cranberry sauce, & vinegar and whisk until cranberry sauce melts. Add dried cranberries. Simmer until sauce has reduced and thickened, about 8 minutes.
Slice wild boar, and serve with sauce.
4 Wild Boar Tenderloin
4 Cups Light Brown Sugar
8 Green Onions, cut into 2" pieces
4 Tbsp Minced Garlic
4 Tbsp Emeril's Essence Spice Blend
4 Large Poblano Peppers, Smoked, Cut into 1/2" x 2" strips Olive Oil Coarse (Kosher) Salt
Smoke the Poblanos:
Drizzle Poblanos with Olive Oil and sprinkle with pinch of salt each. Place on fairly high flame on grill and cover or place on cookie sheet in oven underneath broiler. Smoke peppers rotating every couple of minutes, until skin is bubbling. Remove from heat and place in large plastic ziplock bags. Allow to sit for 15-20 minutes. Remove peppers from bag, remove skin, seeds and stem, and slice into 1/2" x 2" strips. Set aside.
Rinse and pat dry tenderloin. Lay each tenderloin on very large piece of plastic wrap, large enough to roll each tenderloin and 1/4 of all other ingredients up completely. Season each tenderloin with
1 Tbsp Essence. On each tenderloin place: 1 poblano pepper (in strips), 2 green onions, 1 Tbsp garlic, and pack with 1 C. brown sugar. Roll fairly tightly in plastic wrap, twisting ends, and place in deep pan. Cover and place pan in refrigerator for at least 12 hours. 24 hours is preferable. Remove tenderloin from pan, unwrap over pan (brown sugar will be in liquid form), and remove most of the onions, peppers, etc. Pour marinade/seasonings in to a saucepan and cook till boiling. Strain the mixture so that you may use the liquid for basting the pork. Place on grill on Med heat, searing all sides as best you can. Reduce heat to low and cook slowly, covered, basting and turning periodically. Cook until a meat thermometer reads medium doneness - 145˚ - 150˚ F - in the thickest part of the meat. Remove from heat and allow to rest. Do not cover, as the meat will continue to cook even when uncovered.
After 15-20 minutes, place tenderloin on cutting board, slice into
3/4 " medallions. Serve with baked sweet potatoes or sweet potato fries and sauteed green beans or snow peas. A sweet potato/red potato hash with sweet onions also goes very well.
4-5 thin slices of prosciutto (preferably from Italy)
1 wild boar tenderloin
10 oz piece of braised pork belly (recipe below)
4 ea butternut squash (cut into batonet or large rectangle strips)
2 ea carrots (cubed)
2 ea parsnips (cubed)
1/4 celery root (cubed)
2 C shitaki mushrooms
2 C porcini mushrooms
3 C red wine (rich dry red wine such as barolo)
2 T garlic
pinch of chili flakes
3 T tomato paste
1 bouquet garni
3 pt dark meat stock
In a large hot pot, drizzle a little corn oil and add all the root vegetables to the pot and slightly caramelize
add in the mushrooms (cook for additional 10 min)
add in the tomato paste (cook for another additional 10-12 min) becareful not to burn the paste
deglaze with red wine and reduce until thick and syrupy
add meat stock, garlic, bouquet garni and chili flakes
bring up to a boil and then down to a simmer until the vegetables are cooked and the sauce thickens up to desired consistency
season to taste
Blanch the squash strip to just tender and hold
Braised pork belly:
Take a 1/4 slab of cured pork belly (uncut bacon) and submerge it into a pan filled with water
add 1/4 onion, bay leaves, 20 ea black peppercorn, 5 cloves of garlic, 2 star anise
roast in an oven at 400F until meltingly tender
remove from the liquid and allow it to cool and rest in the cooler with some weight on top
portion the belly into 2/4 inch strip
Roasting the Wild Boar
Shingle the prosciutto on a plastic film and wrap the boar tenderloin within it
heat up a saute pan with a little corn oil and sear all sides of the prosciutto wrap boar
put into a 400 F oven and cook until the boar is medium rare to medium
reheat the pork belly in the oven until tender again
top the squash with granulated sugar and torch until its caramelized
laddle the root ragu in the middle of the plate
add a little sauce around the plate
slice and place the boar tenderloin over the root ragu
present the caramelized squash on both sides of the boar
and add the braised pork belly next the to the boar
Enjoy with your family and friends the dish that is called "Three Little Pigs"
4 lb young wild boar meat
8 oz fatty bacon
salt, flour as needed
2 cups boar broth
root vegetables mire poix 2 part onion, 1 part carrot, 1 part celery root
peppercorns, bay leave as needed
2 sprig of thyme
1/4 cup cranberries
1/2 cup red wine
5 oz sweet breads clean
5 oz goose liver
5 oz mushrooms small
slice about 6 steak from the meat, lightely pound it with mallet brush with lard, salt and sprinkle with flour
sear in little hot oil until well done.
hack the bones of the boar into small pieces
roast the bones, reminder of diced meat, bacon with the vegetables after browning the bones
lightely flour and cook with the broth the spices, thyme, cranberries and red wine.
add a little sour cream and some lemon juice and pass the mixture through a sieve.
quickly sear the sweetbreads and cube them, spice the liver and sear and cube it too, slice the mushrooms and fry in little butter, thicken all with a little sauce.
Arrange the boarschnitzel on a plate, cover them with the ragout,
and stag the reminder of the schnitzel on top.
Pour a little sauce over them.
1 boar tenderloin, trimmed
salt + pepper
oil for searing
2 sprigs fresh thyme
1 Caul fat, 16" square
1 cup Pork mousseline (Pork, egg white, heavy cream)
8 slices Parma ham, sliced thin
Apple Cider Sauce
2 garlic cloves
1 Rosemary Sprig
1/4 cup Cognac
1 cup apple cider
1 cup rich pork stock
salt + pepper
2 sweet potatoes
1/4 cup unsalted butter
1/4 cup brown sugar
1 tsp. Cinnamon
1 vanilla bean, pulp of
salt + pepper
Butter, for saute
1 bell pepper, roasted and peeled
2 red onion
1 yellow squash
2 tbsp white wine
spice blend, prepared
4 brussel sprouts
4 oz. baby spinach
1 Fuji apple
1. For the boar tenderloin, season with salt and pepper. Using hot skillet and oil, sear on all sides, adding thyme sprigs to oil for flavoring. Remove from heat and allow to cool.
2. On a flat work surface, lay out caul fat. Coat caul fat with some of pork mousseline. Layer on the Parma ham and coat with remaining mousseline. Roll tenderloin in the caul fat, pressing edges to seal, and trimming all excess caul fat.
3. Once again, sear on all sides and place in a hot oven to finish cooking to desired temperature. Allow to rest before slicing.
4. For apple cider sauce, sweat garlic cloves and rosemary, deglaze with cognac, and add apple cider and pork stock. Reduce by half, thicken with slurry, and season to taste with salt and pepper.
5. For sweet potatoes, bake each potato until soft. Peel potatoes and combine with all ingredients. Reserve for service.
6. For vegetables, cut each vegetable to desired shape. Lightly saute with butter, wine and season with spice blend.
7. For wilted spinach, saute spinach in a little oil and season.
8. For apple slices, peel and slices thinly with mandoline. Arrange on a silpat lined sheet pan and sprinkle with sugar, bake in low oven until crisp and golden.
9. To assemble, pipe potatoes in center of plate and garnish with apple chip. Arrange vegetables and boar on top of potatoes. Sauce with apple reduction.
½ pound Bing Cherries, Pitted (or ½ Bing and half Ranier)
2 TBSP Sugar
¼ cup water
¼ Cup Brandy
2 ea Sweet Potatoes
¼ cup Buttermilk
¼ cup Heavy Cream
Salt and White Pepper
Fresh Thyme Sprigs and leaves for garnish.
Additional toasted Hazelnuts
Add hazelnuts and breadcrumbs to food processor. Process until nuts are finely chopped. Season with salt and pepper. Spread crumb mixture out in a large pan. Press Boar into mixture and rub into boar.
Heat oil in a sauté pan and add boar pieces. Sear each side. Finish boar to medium in oven and let it rest 5 minutes.
Bring water, brandy and sugar to a boil. Stir to dissolve sugar. Let cool to room temp and pour over cherries. Allow to macerate 24 hours.
Bake sweet potatoes at 375 until tender. Cool slightly. Add pulp to food processor. With motor running, add buttermilk and cream. Season with salt and white pepper.
Lay Sweet Potato puree down on plate.
Slice tenderloin into rounds and fan out on top of puree.
Top with brandied cherries.
Garnish with thyme sprig and thyme leaves, and hazelnuts.
3 ½ - 4 # Wild Boar Roast , boned , chine & rib bones reserved
To Taste Salt & Fresh Ground Black Pepper
1 Cup Apricot, Apple & Prune Stuffing ( to follow)
1 teaspoon Paprika
1 teaspoon Garlic powder
1 Tbsp Oil
1 Tbsp Sweet Butter
1 Large Carrot , peeled and cut into ½" inch rounds
1Large Onion , Peeled and cut into wedges 1"inch
2-3 cloves Garlic , peeled
1 Each Bay Leaf
1 Tbsp Fresh Chopped Thyme ( or ½ tea dried)
1 Tbsp Fresh Chopped Rosemary ( or ½ tea dried)
½ Cup Dry White Wine
2 Cups Chicken Broth or stock
¼ Cup Apple Cider Vinegar
¼ Cup Sugar
For the Fruit Stuffing
2 Each Shallots , chopped
2 Tbsp Soft Butter
½ Cup Diced Apples
¼ Cup Brandy
½ Cup Dried Apricots , diced
½ Cup Pitted Prunes , diced
¼ Cup Slivered Almonds , toasted ( optional)
1 Each Lemon , Juiced
to taste Salt & Pepper
1. In a Teflon pan , Sauté the shallots with the butter until softened, about 3 minutes, then add the apples and sauté until wilted , about 2 more minutes, tossing.
2. Add the brandy and let flame up , then add all remaining ingredients , and toss well to mix , and simmer about 3 minutes until softened & combined. Cool down & set aside.
Preheat the oven to 400 degrees F
1. On a clean cutting board , trim the boar loin of any fat and connective tissue and set trimmings aside. Butterfly open the boar loin by cutting down one side , from top to bottom, open it up , and flatten it down , then arrange the fruit stuffing evenly down the middle of the loin, roll it back up , and secure it tightly in 5 places with butcher string.
2. Season the outside well with salt , pepper , garlic powder & paprika.
3. Heat the oil & butter in a roasting pan or dutch oven on the stove top, over high heat, then add the roast , chine , rib bones & trimmings and sear the meat on all sides for about 8 - 9 minutes .
4. Lower the flame to moderate , Add in the carrots , onions , bay leaf & garlic , and continue to brown for another 5 minutes , then push the bones and the vegetables underneath the boar loin, and sprinkle with the herbs on top.
5. Add the wine and the stock to the pan , bring it to a boil and then transfer the casserole to the oven, and immediately turn the heat down to 375 degrees.
6. Let the loin roast , uncovered for about an hour , basting it and turning it over every 15 minutes, until its cooked to medium - medium well ( about 145 - 150 internal on thermometer).
7. Remove pork from the pan , cover with foil to keep warm , and set aside to rest. Strain the roasting pan juices into a saucepot, skim off excess fat, then bring to a boil and reduce alittle , to about 1 cup.
8. In a separate heavy saucepan , add the vinegar and sugar and heat over a medium high flame until this caramelizes about 1-2 minutes.
9. Stir in the pan juices to this mixture , bring to a boil , and let simmer about 8 minutes to reduce & thicken. Finish with a swirl of butter and fresh chopped herbs.
10. Carve the Roast into 1"inch thick rounds , and serve with hot jus.
This meat is so wonderfully flavourful that it needs but a simple preparation
tenderloin of wild boar trussed to maintain even thickness throughout
1 bottle dark porter stout (I prefer "Murphy's Irish Stout" but Guinness or any other dark porter will do)
1/2 cup organic maple syrup
3/4 cup of good qualtity apple cider vinegar plus 2 Tbsp. for deglazing
1 whole star anise
2 Tbsp extra virgin olive oil plus more for rubbing
salt & pepper
Lay the tenderloin to rest until it comes to room temperature. Rub with oil, salt and pepper to taste. Pre-heat oven to 400 degrees.
Combine porter, maple syrup, apple cider vinegar and star anise in a non-aluminum pot. Bring to a boil for 5 minutes. Remove star anise and continue to simmer on medium/high heat until reduced to a thick syrup.
While sauce is reducing, heat a large (preferably cast iron) pan to high, add 2 Tbsp. E.V.O.O. and sear trussed tenderloin on all sides, turning over only when each side has a nice dark brown crust.
Once meat has been seared, remove from pan to baking dish and place in preheated oven for 7-10 minutes depending on thickness of meat. Remove from oven and let rest at least 10 minutes before serving.
To finish sauce, add 2 Tbsp. of cider vinegar to hot searing pan, scraping at "bits" to bring up flavour. Pour the deglazed bits and liquid to thickened syrup and serve alongside sliced tenderloin.
10 Pounds Wild boar, Boneless Loin
2 Cups Wine Vinegar
2 Cups Water
1 Cup Dry White Wine
6 Cloves garlic
6 Each bay leaves, whole
3 Each red chili peppers
2 Teaspoons Salt
2 Teaspoons freshly ground black pepper
2 Each Maui Onion, medium, Diced
4 Tablespoons ginger, Diced small
6 Each jalapeno pepper, diced
2 Tablespoons Cumin, Ground
1 Cup Hana Rum
1 Each Pineapple, diced
1 Each Mango, diced
1 Cup Lime Juice
1 Cup Cane Sugar
1/2 Cup Cilantro, chopped
4 Cups long-grain white rice
7 Cups Chicken Stock
1/2 Pound Butter
2 Pinches Saffron
1 Each 4 Inch Diameter PVC Tube or Other Metal Mold
1. In a sealable container, place the wine vinegar, water, dry white wine, garlic, bay leaves, cloves, red chile peppers, 1 tsp of salt and 1 tsp of pepper.
2. Place Wild Boar Loin into the sealable container and let marinate for 16-24 hours.
3. In a saucepan over medium heat, saute 1 medium onion, 2 tablespoons ginger, 3 jalapenos and 1 tablespoon cumin for 6-8 minutes.
4. Add 1/2 cup rum, and let cook until fully evaporated.
5. Add pineapple, 1/2 cup of lime juice and 1/2 cup of raw sugar.
6. Bring to simmer and remove from heat.
7. Add 1/4 cup cilantro, and 1/2 teaspoon of salt and 1/2 teaspoon of fresh black pepper for desired taste.
8. In another saucepan over medium heat, saute 1 medium onion, 2 tablespoons ginger, 3 jalapenos and 1 tablespoon cumin for 6-8 minutes.
9. Add 1/2 cup rum, and let cook until fully evaporated.
10. Add mango, 1/2 cup of lime juice, and 1/2 cup of raw sugar.
11. Bring to simmer and remove from heat.
12. Add 1/4 cup cilantro, and 1/2 teaspoon of salt and 1/2 teaspoon of fresh black pepper for desired taste.
13. In a large saucepan over medium heat, saute rice in butter for 3-5 minutes.
14. Add chicken stock and saffron and let cook for 25 minutes.
15. After meat is done marinating, remove from container and place in a large roasting pan.
16. Preheat oven to 375 degrees and place roasting pan in oven.
17. Let cook for 30-45 minutes or until internal temperature reaches 130-135 degrees.
On a medium sized plate, place the 4 Inch Diameter PVC Tube or other metal mold in the middle. Fill to about 3/4 inch to 1 inch with Saffron Pilaf. Flatten with a spoon, and remove PVC Tube, revealing a rice bed. Cut Wild Boar Loin on a diagonal and layer on rice bed. On one half of the plate drizzle the Pineapple Salsa, and on the other half drizzle the Mango Salsa. Garnish meat with a sprig of parsley or mint.
There are multiple salsas. One salsa is Pineapple, and one salsa is Mango. Divide ingredients accordingly.
1/3 pt red wine
2 sliced carrots
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
3/4 pt stock
1 1/2 tbsp olive oil
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.
1) Wild Boar Belly–2 ½ pounds
2) Soy Oil or any light vegetable oil–1/4 cup
3) Rich Chicken Stock–3 quarts
4) Celery–4 ribs, large dice
5) Fresh Ginger, Sliced–4 ounces
6) Carrots–2ea. large dice
7) Star Anise–4 pieces
Soy Sauce–1 ounce
9) Kecap Manis *–to drizzle before service
Cut pork into eight 5 ounce pieces, meanwhile heat the oil in a large sauté pan-not too hot- and sear the pork pieces in the oil. When all sides of the pork are browned, transfer to small sheet pan & refrigerate while next step is being executed.
Combine ingredients 3 through 8. Bring to a boil. Pour into a two inch hotel pan, solids included.
Place pork (you'll see which way is right-side-up) in braising liquid. You'll want to submerge them until just the very tops of the pork are visible.
Wrap with plastic wrap, then aluminum foil. Place in preheated 350˚ oven for two hours, forty five minutes.
Remove pork from broth. Skim fat from liquid & remove star-anise pods. Puree liquid and vegetables to as sauce. (Use a small amount on plate). Place portion of pork belly at the center of the little pool of aromatic sauce. Drizzle a little kecap manis on pork & garnish with a solitary cilantro sprig. After cooking, this makes a perfect 3 ounce portion.
• Kecap Manis is also known as Sweet Soy Sauce, but is actually palm sugar molasses. It is available in most Asian markets, and more frequently in major super markets.
• A great wine for this 1st course is a Finger Lakes Riesling (or Gewurtztraminer)
Wild boar belly 1 ea
Guinness BBQ sc (recipe follows)
For Pickled watermelon slaw
Red Cabbage ½ head
White Cabbage ½ head
White wine ½ cup.
Pickled watermelon rind (recipe follows)
Extra Virgin Olive Oil
Guinness BBQ sc.
Guinness stout 1- 6 pack
Brown Sugar ½ #
Sweet Soy Sauce 3 oz
Ketchup 8 oz
Rice wine vinegar 2 oz
Bay leaves 6ea
Dried New Mexican chile 1 ea
1. Pour five out of the six beers in a large pot with brown sugar, sweet soy sauce, bay leafs, and new Mexican chile. Place on stove top over a medium flame, reduce to about 2 cups. (Be careful not to boil over) The remaining beer open immediately and start to drink it.
2. Wisk ketchup and rice wine vinegar into the Guinness reduction. Season with salt and pepper to taste.
3. Cool and store in the refrigerator. This recipe will yield more than needed for a serving. However having extra Guinness BBQ sc around is never a bad thing.
Pickled watermelon rind.
Rind from one water melon
Apple cider vinegar 4 cups
Sugar 2 cup
Water 1 cup
Black pepper corns 1t
Whole allspice 1t
Bay leaves 2 ea
Dried New Mexican chile 1ea
1. Place all ingredients in a sauce pan.
2. Bring to boil.
3. Reduce heat to a simmer.
4. Simmer for 10 minutes.
5. Remove form heat. Allow to cool.
6. Transfer to a container with a tight fitting lid. Refrigerate for at least a week.
The longer these pickles sit in their brine the better they will get. When removing the pickles from their container use a fork or spoon. If you use your bare hands the pickles will spoil. This recipe also makes more then you will need for a single serving.
1. Thinly shred both kinds of cabbage. Keep the two kinds separated. For this I use a mandolin. But a sharp knife will do, just make sure the cabbage is thinly shredded.
2. In a sauté pan melt half the butter. Add the red cabbage. Season with salt and pepper.
3. Add half of the white wine. And cook until cabbage is slightly softened but still has nice texture.
4. Repeat the same process with the white cabbage.
5. Trim off the skin and dice some of the pickled watermelon rind.
6. In a mixing bowl combine pickled watermelon rind, equal parts of both kinds of cabbage, chopped chives, and toasted cashews.
7. Dress slaw with extra virgin olive oil, and some of the pickling liquid from the watermelon rind. Season with salt and pepper.
Note: This slaw is better served warm to room temperature.
1. Slice wild boar belly into pieces about 2" by 2" and about ¼ "thick.
Note: It is important not to slice the belly to thin or it will be too dry. And not too thick or it will be too chewy. The right thickness will have the perfect combination of crisp and chew.
2. Fry the sliced belly until golden brown and crispy.
3. Drain from oil. Then season the belly with salt and pepper.
4. Toss with Guinness BBQ and serve with a heaping pile of the pickled watermelon and cabbage slaw.
5. Eat and Enjoy.
Wild Boar Two Ways
Milk Braised Shoulder with Porcini and Celeriac
Braised Belly with Pickled Pumpkin and Pepper Jam
For the shoulder
One 2-3# boneless boar shoulder
3 C whole milk
2 sprigs fresh thyme
salt and pepper
• Pre-heat the oven to 350
• In a braising pan heat the peanut oil on the stovetop.
• Brown pork on all sides
• Add milk to pan and bring to a simmer
• Add thyme and cover. Place in oven
• Braise until tender, about 2-2 ½ hours
• When pork is done, remove from liquid and reduce braising liquid to a sauce consistency, season and strain
For the celeriac
2 large celeriac root - peeled and cubed
1 ½ C cream
4 Tblsp unsalted butter
salt and pepper
• Cover celeriac with water and simmer until tender
• Heat cream and butter in sauce pan taking care not to simmer or boil
• Strain celeriac and put through ricer
• Incorporate cream mixture slowly to achieve desired consistency
For the porcini
½ # fresh porcini - cleaned and sliced ¼ inch
1 Tblsp minced garlic
½ lemon - juiced
salt and pepper
• In a sauté pan heat equal parts e.v.o.o. and butter to cover pan
• Add porcini ensuring a single layer in pan
• Brown each side of the porcinis adding the garlic, lemon and seasoning just before they are done
For the belly
1# boar belly
3 sprigs thyme
4 cups brown veal stock
sherry vinegar to taste
salt and pepper
• Pre-heat oven to 350
• Pat dry the belly and season well
• Heat peanut oil in a braising pan on the stovetop
• Brown belly on all sides, draining off rendered fat
• Add stock and thyme, bring to a simmer
• Cover and braise in oven until tender
• Remove belly from braising liquid and let cool
• Reduce braising liquid to a rich sauce consistency, season with s&p and sherry vinegar - strain
• Cut belly into small squares, caramelize fat side in a hot skillet before serving
For the jam
4 serranos - seeded
3 poblanos - seeded and roughly chopped
¾ C champagne vinegar
3 C sugar
1 oz. pectin
salt and pepper
• In a food processer, puree peppers and vinegar until smooth
• Add puree to saucepan, add sugar and bring to a simmer
• Simmer 10 minutes, add pectin and season
• Cook until thickened and let cool
For the pumpkin
This recipe makes way more than is needed for this dish.
2# pumpkin - peeled and cut into 2x2 inch squares
2 ½ cups white vinegar
2 ½ cups sugar
1 Tblsp cardamom
1 Tblsp clove
• In a sauce pot combine sugar, vinegar, clove, and cardamom and heat until sugar is dissolved
• Add pumpkin and simmer for 5 minutes
• Transfer to jars and seal accordingly
• This needs to be done at least 24 hours before presenting this dish
This dish makes the most impact with a long rectangle so that you can present both preparations side by side without crowding the plate. On the left hand side place a smear of celeriac puree, place sliced shoulder on top followed by the mushrooms and sauce. Finish with sea salt. On the right place a ¼ thick slice of pickled pumpkin, the belly on top of that (fat side up), a small quenelle of jam and drizzle the sauce around the belly.
This dish takes inexpensive cuts and inexpensive ingredients (except for the porcinis!) and creates a dish you would pay lots of money for. The two preparations have a similar technique of braising but result in vastly different textures and flavors. The shoulder is creamy and earthy with lighter flavors of milk, celeriac, lemon, and earthy mushrooms while the belly is dark with rich flavors of baking spice, veal, and vegetal heat. The shoulder has nuances that complement each other while the belly has the contrasting sensations of sour, rich, sweet, and spicy.
Rough chop onion, carrot and celery. Brown the boar nicely. Add vegetables and sauté. Deglaze with port wine. Reduce by half. Add veal stock or chicken could be used. Cook covered until boar is tender. Remove boar and shred by hand. Strain out vegetables and reserve broth.
1 lrg Onion
2 lrg Carrot
3 ribs Celery
1 small Fennel
3 lrg cloves garlic, chopped
1c port wine
1c heavy cream
½ c tomato juice
1lb tagliatelle pasta
Small dice onion, carrot, celery and fennel. Sauté with garlic and deglaze with port wine. Reduce the wine and add reserved liquid. Reduce by half, add cream and reduce until thickened. Add shredded boar. Cook tagliatelle in salted boiling water according to package directions. Add pasta to Bolognese and toss well.
To finish - portion evenly up to 6 plates. Garnish with shaved truffled pecorino, fresh grated nutmeg, micro opal basil and extra virgin olive oil.
Here in Florida wild hogs are plentiful. My recipe is very basic but very good.
2 cups Orange Juice
2 tsp. salt
1 tsp. Black pepper
2 tsp Everglades or Cajun seasoning
1/2 tsp. Garlic powder
4 Tbls of Worcestershire Sauce
Use a 100 lb. or smaller wild hog's shoulder or ham only. Mix all the ingredients and marinate the hog meat in it for 2 hours for or more. Remove the meat from the marinade and place it on a sheet of heavy duty aluminum foil and splash it all over with Worcestershire sauce. Slow cook it over a wood fir or gas grill until meat pulls away with a fork. Cook a wild hog well done only.
2 pounds Wild Boar boneless shoulder, cut into 1" cubes
2 Tablespoons salt, plus more to taste
1 teaspoon pepper, plus more to taste
2 Tablespoons granulated garlic
1 Tablespoon dried oregano
3 Tablespoons olive oil
1 large onion diced
1 fennel bulb diced
6 cloves garlic crushed
1 cup Barolo
2 33 oz. cans San Marzano tomatoes
1 box Beretta Gran Express polenta
2 quarts water
2 Tablespoons olive oil
1 cup parmesan
1 cup cream
1 cup chestnuts, chopped
½ cup chestnut honey
¼ cup each fresh chopped parsley and basil
Season the boar with salt, pepper, granulated garlic and dried oregano, massage in to meat. Warm oil olive over high heat in a medium sized, heavy bottomed pot. Add the seasoned meat to the pot, preferably in a single layer, stirring occasionally. Once seared, drain the meat into a colander. Return meat to the pan and add onion, fennel and garlic until softened and translucent. Deglaze with the Barolo; reduce by half. Crush the tomatoes by hand and add them to the pot. Rinse the cans out with a half can of water, and add it to the pot. Season to taste with salt and pepper. Bring to a boil, and reduce to a simmer. Allow to cook until meat is tender, one to two hours, stirring occasionally.
For the polenta, pour 2 quarts of abundantly salted water into a non-stick pan and add 2 tablespoons of olive oil. Allow water to boil for 2 minutes. Remove pot from the heat and quickly pour all the polenta into the water, beating with a whisk or wooden spoon. Return the pot to the stove and cook for 5 - 6 minutes on a medium high flame, stirring constantly. Turn the heat off, stir in parmesan and cream, and let the polenta settle for 1 minute. Fold in chestnusts.
To serve, divide polenta among six warmed serving plates. Drizzle with chestnut honey. Top with ragu. Garnish with fresh chopped parsley and basil.
Wild pigs can be real pests in Hawai'i, but they sure taste good when prepared in the traditional imu or pit fire. Don't have a pit fire handy? You can still make this delicious version of "pulled pork" in the oven.
5-8 lbs Wild Boar Butt or Shoulder Roast, Boneless
5-8 tablespoons Liquid Smoke
5-8 tablespoons Hawaii'an Sea Salt, or Kosher salt if you have to
1-1/2 cups water
optional 1-2 banana leaves or 4-8 Ti leaves (check with your local florist)
Preheat oven to 250F.
With a sharp knife, slash the roast about 1/4" deep in a 1-2"diamond pattern (like a ham).
Rub the sea salt into the meat, then brush on the Liquid Smoke. Wrap the meat up in the leaves, tie with butcher's twine, and place in a roasting pan with water. Cover and cook 1.5 hours per pound, or until the meat pulls apart with a pair of forks.
Unwrap and remove meat, reserving the liquids but discarding the leaves. Shred the meat and combine it with the cooking liquid.
Serve in a hoagie style bun with a side of fresh cole slaw. Most Hawai'ians don't addd BBQ sauce. Or, you can serve this as "plate lunch" with white rice and steamed vegetables.
Wild Boar Shoulder or Neck meat 16 oz
Pork Butt 50/50 lean to fat 8 oz
Olive oil 1.5 oz.
Mushrooms Cremini quartered 2 cups
Onion, Sm Dice 1 cup
Celery, Sm Dice ½ cup
Carrots, Sm Dice ½ cup
Garlic, minced 1 tsp.
Black Truffle, Brunoise 4 Tbsp.
White Truffle Oil 2 Tbsp.
Parmesan Cheese ¼ cup
Whole Egg 1 ea
Bread Crumbs ½ cup
Parsley, fresh chopped 2 Tbsp.
Oregano, fresh chopped 1 Tbsp.
Rosemary, fresh chopped 1 tsp
Dijon Mustard 2 tsp
Ketchup 2 Tbsp.
Worcestershire sauce 1 tsp.
Porcini mushroom powder 1 Tbsp.
Salt 1 tsp
Black Pepper 1 tsp.
1. Small dice the onion, celery, carrots, quarter the mushrooms and sweat in olive oil with the minced garlic until tender, allow to cool.
2. Med dice boar and pork butt. Grind separately through ¼ inch die and then mix briefly and grind together into a small stainless mixing bowl on ice. (If meats are too lean replace 4 oz. pork with 4 oz. bacon)
3. Fold the sweated vegetables and truffles into the ground meat
4. Fold in parmesan, egg, breadcrumbs, Dijon, ketchup, Worcestershire salt, pepper, parsley and oregano, rosemary & porcini powder. Mix well.
5. Test the favor by making a mini hamburger patty, pan fry it and taste. Adjust seasoning as needed.
6. Roll up meatloaf mixture onto a greased piece of parchment.
7. Bake on a sheet pan at 375 degrees to 160 degrees internal.
Whole Grain Mustard Apple Sauce
Granny Smith Apples 1 lb.
White Wine 1 cup
Brown sugar ½ cup
Cinnamon Stick 1 each
Ginger, sweet pickled (sushi) 1 oz.
Whole Grain Mustard 2 Tbsp.
Chives, fresh 1/8 in. cut 2 Tbsp.
Lemon Juice as needed
Sugar, granulated as needed
1 Peel, core and quarter the apples,
2 Toss the apples, brown sugar, cinnamon, ginger and wine together in a bowl.
3 Place in a non reactive casserole dish, cover and bake at 350 degrees for 30 to 40 minutes, until the apples are very soft
4 Remove the cinnamon stick and pour the baked apple mixture in to a bowl and whisk smooth or blend in a food processor.
5 Stir or blend in the whole grain mustard and cut chives
6 Adjust seasoning with sugar and lemon juice
2 ½ pounds Cooked, shredded wild boar shoulder, drain fat*
2 cups Extra Virgin Olive Oil
1 Medium carrot, small dice
2 Medium red onions, small dice
4 Celery stalks, small dice
2 Fresh Rosemary sprigs, chopped
6-8 Fresh Sage leaves, large chop
3 Fresh bay leaves
2 cups Red Wine
2 cups Water
4 cups San Marzano crushed tomatoes
To Taste Salt & Pepper
*Cut shoulder into 1/2 inch cubes. Heat 3 tablespoons olive oil in a heavy skillet over medium high heat and brown well on all sides. Drain off any fat and set aside.
In a large sauce pan over medium high heat add remaining olive oil. Add vegetables and herbs and sauté for 10 minutes or until they begin to brown. Add the cooked boar meat to the pan, and sauté for 15 more minutes to let all ingredients combine. Add the wine and cook for 3-4 minutes to cook off the alcohol. Add the water and tomatoes. When the sauce comes to a boil, reduce the heat and simmer for 45 minutes. Taste and adjust with salt and pepper. Serve with fresh fettuccine.
2 stalks celery, rough chopped
4 bottles red wine (sangiovese)
2 T black peppercorns
2 bay leaves
2 sprigs rosemary
½ bunch thyme
2 T allspice
2 T juniper
½ bunch sage
• Toast spices
• Combine all ingredients and boil
• Add meat and marinate overnight
• Save wine when done
Wild Boar meat, cubed, 1 shoulder or butt
½ pt. celery
1 pt onion } fine dice
1 pt carrot
1 can plum tomato, deseeded, reserve juice
1 qt chicken/ veal stock
½ bunch thyme
½ bunch sage
2 bay leaf } sachet
½ bunch rosemary
2 T juniper, toasted
3-4 T coco powder
½ C golden raisins, bloomed } dry mix
½ C toasted pinenuts
• Strain meat, reserve wine, discard vegetables
• Boil wine and skim, reduce by ½
• Season and sear meat, remove and strain fat
• Add mirepoix and carmelize
• Add tomato product w/ juice
• Add wine plus 1 new bottle and reduce
• Add stock and aromatics
• Add meat, cover w/ parchment
• Simmer until tender
• Slurry coco (and spices) on side and add to meat
• Add pinenuts and raisins
Vanilla Scented Veal Cheeks
1 qt onions } fine dice
1 head garlic, ½ ed
1 bottle white wine
3 vanilla beans, split
2 bay leaves
2 qts water
• Season & sear cheeks, both sides, remove
• Add vegetable and sweat until soft
• Add bay leaves
• Add wine & reduce to sec.
• Add water to about ½ way of cheeks size, season to taste
• Add cheeks, cover w/ parchment, simmer
• When ½ way cooked add vanilla beans
• When tender remove cheeks and season sauce
• Pass sauce through food mill and add back to cheeks
• Cool down together
* at end add nutmeg (maybe on pickup)
Both recipes are finished and plated along side eachother with touches of creamy white polenta.
1. Season the wild boar with salt and sansho pepper.
2. Brown them well on all sides in the butter and oil.
3. Remove the wild boar from the pan. Deglaze the pan with sake
4. Add the stock, ginger, sugar, soy sauce.
5. Return the wild boar to the pan and bring the sauce to a boil.
6. Cover the pan and place in a oven.
7. Braise the wild boar for 3 to 4 hours or until tender.
8. Remove the lid and wild boar from the sauce and continue
cooking until the sauce is reduced to a syrup consistency.
9. Slice the wild boar and serve a top sauce.
SOBA-ROLL WITH FRESH VEGETABLES
1. Boil the soba noodle, shock in ice water and drain.
2. Blanch the okra and shock in ice water and drain.
3. Lay one sheet of nori and shiso leaf on the bamboo mat.
4. Spread soba noodles. Place the daikon down the center of
the soba noodles.
5. Roll up carefully and press to seal. Repeat with okra.
ACORN SQUASHE PURéE
1. Cut the acorn squash into 4 pieces and remove the seeds.
2. Steam the acorn squash until it is tender.
3. Purée them through a food mill.
4. Add the butter and milk and mix to combine.
5. Season with salt and pepper.
10 Pound of Wild boar, trimmed and cubed
4 Tbsp Olive oil or bacon fat
2 cups of chopped onions
2 cups of chopped celery
2 cups of chopped parsnip
1 small bunch of fresh sage
3 sticks of fresh rosemary
1 bulb of garlic
1 cup of flour
1 cup of Sundried Cherries
1 bottle 750 ml of barolo or other hearty red wine
1 quart plus of demi glase
Round Loaf of Tuscan Style bread sliced one inch thick.
1 cup of shaved parm
In a large braizer heat the oil and sear the meat all around, then add the flour and season with salt and pepper. Cook for 2 minutes like this. Remove the meat to the side and sautee the vegetables. Add all the garlic cloves except one and continue to sautee. When the veggies are tender. Add the herbs chopped finely and sautee for 2 more minutes. Return the meat to the pan and stir thru. Add the wine and the Demi Glase and bring to a simmer. Cook for about one hour like this with the lid on. Add the dried cherries and the rest of the ingredients and return to a simmer. Cook until the meat is very tender. Check the seasoning and adjust if needed.
Slice the bread and rub with the saved garlic clove and grill until lined well and toasted. Arange 2 slices of the bread on a plate and top with the Sugo (stew) and garnish with the shaved parmesan cheese.
This recipe serves 6-8 people and is also really good over polenta or fresh papardelli pasta.
2 lbs. wild boar shoulder, butchered to 2" cubes
4 c. mirepoix, lg dice
2 new crop apples, gala or honeycrisp
1 bunch thyme
3 T. stone ground mustard
1 c. white wine
8 c. chicken stock
2 bay leaves
2 c. apple cider
2 T. kosher salt
4. oz. pure olive oil
Carmelize boar meat in a hot pan until deep golden brown on all sides. Place meat in braising pan. Add mirepoix to the same pan, and carmelize on medium heat, careful not to scorch the fond. Deglaze with white wine. Bring to a simmer. Reduce by half. Add applecider, mustard, and remaining ingredients, including chicken stock. Bring to a simmer and pour over boar in braising pan. Cover with foil and braise for 3 1/2 hours at 325 degrees.
Remove meat from braise. It should be falling-apart tender. Strain braising liquid through fine mesh strainer and reserve.
BOAR BAKED APPLE (stuffed apple)
1 lb. boar shoulder, ground
2 T. ground fennel seed
1 T. salt
1/4 c. fresh dates, chopped
1/4 c. sultanas
1/4 c. currants
1/4 c. marcona almonds
1 small walla walla onion, sm. dice
2 large apples, preferrably honeycrisp, peeled
2 c. reserved boar braisng liquid
Mix ground boar with fennel seed and salt. Brown in a hot pan, and cool. Sweat onion and thyme until soft, about 7 minutes. Cool. Mix fruit, sausage, and onions gently. This is your boar stuffing. Cut the apples in half and scoop out the seeds, leaving a depression in the center. Mound the boar stuffing (about 1/2 cup each) into the apples, and place face up in a shallow baking dish. Add the boar braise to the dish, cover, and bake at 350 for 1 1/2 hours.
2 c. mustard greens, rough chop
salt to taste
1 c. boar braisng liquid
1 T. butter
1 apple as needed, fine julienne
To plate the dish, warm boar meat with boar braise and butter in a saute pan. Reduce until the meat is glazed... sticky, shiny, and delicious. Add mustard greens and wilt. Taste for seasoning and adjust. Plate meat and greens into 4 wide plates or earthenware dishes. Top each with one boar baked apple. Garnish with fine julienne apple.
The smokiness of the roasted tomato-chipotle sauce pairs well with the richness of the wild boar. Folded up into tacos and topped with crunchy onions and radishes, wild boar makes a delicious alternative to pork.
For the wild boar filling:
1 5lb. boneless wild boar shoulder, cut into 2-3 large pieces
½ cup orange juice
½ cup lime juice
2-3 cloves garlic
1 tablespoon white or cider vinegar
1 tablespoon cumin
1 teaspoon dried marjoram
½ teaspoon ground allspice
½ teaspoon ground coriander
Salt and freshly ground pepper
2 tablespoons sustainable lard (optional)*
5-6 fresh or frozen banana leaves (available at many Latin grocery stores)
For the roasted tomato-chipotle sauce:
3 large garlic cloves, unpeeled
1 lb. plum tomatoes (or 14.5 oz. canned fire-roasted tomatoes, such as Muir Glen)
3-4 chipotle chiles in adobo (available canned from many Latin grocery stores)
2 tablespoons adobo sauce (from canned chipotle chilis)
1 tablespoon canola oil
To assemble the tacos:
Fresh corn tortillas (small)
1 white onion, diced
1 bunch fresh cilantro, roughly chopped
4-5 radishes, sliced thinly
2-3 jalepeno peppers, sliced (optional)
For the wild boar:
1. In a blender or food processor, puree the orange juice, lime juice, garlic, vinegar, marjoram, allspice, coriander, salt, and pepper.
2. Rub the mixture into the wild boar meat and marinate in the refrigerator for at least two hours, and up to 4 hours.
3. Preheat oven to 300°F.
4. Line a large roasting pan with tinfoil. Cover the tinfoil with banana leaves and place the marinated wild boar on top of the banana leaves. Pour remaining marinade over meat. Smear the optional lard on top of the boar. Create a banana leaf "packet" by covering the meat with additional banana leaves. Seal the entire packet in another layer of tinfoil.
5. Cook for 2 -3 hours, checking the meat often and turning occasionally, being careful to re-seal the banana leaf and foil packet after checking.
6. After 2-3 hours, check to ensure that meat is tender (it should fall apart). Cool slightly, then shred with your fingers, discarding any gristle. Reserve accumulated juices.
For the tomato-chipotle Sauce:
1. In a small, heavy saucepan, roast the garlic (in their skins) on medium heat until softened and slightly charred, 10 - 15 minutes (depending on the size of the cloves). Let cool, then peel the cloves and roughly chop. Set aside.
2. In a roasting pan, broil the tomatoes until the skins blister and blacken and the tomatoes soften. Cool slightly, then peel the skin from the tomatoes and roughly chop. Reserve all accumulated tomato juices. (Skip this step if using canned tomatoes.)
3. In a blender or a food processor, add the roasted garlic, tomatoes, chipotle chilis and adobo sauce and puree until smooth.
4. In a medium non-stick saucepan, heat the canola oil on medium-high heat until hot, but not smoking. Add the pureed sauce all at once (being careful of splattering!) and cook for 10 minutes, stirring, until the mixture has thickened slightly. Cool slightly.
To assemble the tacos:
1. Warm the tortillas in the oven or in a steamer.
2. Stack two warmed corn tortillas on top of one another. Place 3-4 tablespoons of the wild boar meat in the center of the top tortilla. Top with a drizzle of the accumulated pan juices, the warm tomato-chipotle sauce, and a sprinkling of chopped onions, cilantro, and optional jalepenos. Fold up like a taco and enjoy!
*Sustainable lard comes from pigs that have been raised sustainably - ask at your local organic grocery store or farmer's market. The optional lard is used to add a bit of fat to the leaner wild boar.
Wild Boar Sugo
4# Wild Boar Shoulder, boned rolled and tied
3 T Grapeseed Oil
3ea. Carrots, peeled and cut into 3" lengths
3ea. Heads of garlic, cut in half
2ea. Yellow onions, peeled and cut in half
1qt. Pinot Noir wine
1qt. Chicken Stock
½ bu. Parsley stems
1t Black peppercorns
2T Aged Balsamic vinegar
Freshly ground black pepper
2.5# Fresh Papardelle Noodles (or a high quality dried noodle)
½ # Fresh Pea Greens
Fresh Parmesan Cheese
Prepare the Sugo:
Season the Boar with salt and black pepper. Heat the Grapeseed oil in a heavy bottomed sauce pot over high heat. When the oil begins to smoke, sear the Boar shoulder until golden brown on all sides. Remove the Boar from the pot and set aside. Add the carrots, onions, and garlic to the pot and caramelize. Deglaze the pan with the wine, allowing the wine volume to reduce by 50%. Add the chicken stock; this time allow the volume to reduce by 25%. Place the Boar back into the pot and add the thyme, parsley stems and black peppercorns. Cover the pot and cook over low heat until tender, approximately 3 hours. Remove the Boar from the pot, strain the vegetables, and bring the remaining fluid to a simmer. Skim the surface of the pot, removing any fat. Remove any strings from the Boar and shred the meat. Return the meat to the jus. Continue to reduce the broth until a ragout consistency is reached. When ready to serve add the balsamic vinegar and finish with the butter.
Note: In the restaurant we allow the boar to cook, covered, in a low oven (300 degrees).
To Serve, prepare the pasta, strain, and gently combine the pasta and the Boar Sugo. Stir in the fresh pea greens, allowing them to wilt a bit. Plate the pasta and using a microplane, grate fresh parmesan over all.
The fabulous idea about this recipe is that any dark red game meat can be substituted as well as most cuts - making this a very versatile recipe. This is a signature recipe for Venison America - written in 2002 by myself with a bit of help from my business partner Kent Phillips.
2.5-3# 2" Elk Osso Bucco
3# 2" Wild Boar Osso Bucco
1# Applewood Smoked Bacon - Diced - Small
2 Medium Sweet Onions (Diced - Large)
1 Each Yellow, Red, and Green Bell Peppers
(Seeded and Diced - Large)
1 Large Clove of Garlic (Peeled, Smashed,
3 Large Tomatoes (Seeded and Chopped - Large)
3 Chipolte Peppers in Sauce (Chopped-Small)
2 Dried Anahiem Chilies (Chopped/Small)
2 Jalapenos (Diced-Small)
1 Tbs. Red Pepper Flakes
1/4 C. Ground Cumin
1/2 C. Chili Powder
2 Tbs. Fresh Ground Pepper
2 Tbs. Sea Salt
1/4 C. Tomato Paste
1 1/2 Q. Chicken Stock Divided
1/2-1 C. Bourbon
1/2 Bunch Cilantro - Washed, Chopped-Fine
3 Sprigs Rosemary
1 1/2 C. Sun Dried Tart Cherries (Door County, WI)
3 C. Shitake Mushrooms - Diced-Small
Dry Mushrooms are not recommended, but
to lessen the cost Crimini can be used.
3 Tbs. Aged Balsamic Vinegar
6 Corn Tortillas, Julienned and fried
Crisp - Garnish
1. Place bacon into a dutch oven/medium pot and cook over medium heat until brown and crisp, add the elk and wild boar and brown on all sides. Remove from heat and drain all fat.
2. Place back on burner over medium heat and add onions, bell peppers, tomatoes, chipolte, Anahiem, Jalapeno, red pepper, cumin, chili powder, salt, black pepper, tomato paste, 4 C of Stock, and Bourbon. Bring to a simmer and cook for 2 hours.
3. Pull the elk and wild boar osso bucco from the pot, remove from bone, discard bones and place meat back in pot.
4. Romove stems from rosemary and finely chop. Add Rosemary, Cilantro, Cherries, mushrooms and vinegar. Simmer an additional 30 minutes to 1 hour.
5. Add remaining stock and simmer an additional 30 minutes. Adjust seasoning to taste. At this time you may want to add some more stock - depending on how thick you want the chili.
6. This chili is always best the second day - after it has chilled and given the cherries a chance to absorb more liquid and plump up. People will mistakent he cherries for beans sometimes.
7. For service - heat chili to temp, ladle into serving dish and top with fresh fried tortillas and a sprinkle of paprika. Other ideas are a dallop of creme fresh, shaved local cheese. This chili is also great on a chili dog.
12 thin (1/4-inch thick) slices bottom round Wild Boar (about 2 1/2 pounds)
1/4 cup olive oil
6 tablespoons melted butter
Salt and freshly ground black pepper
6 cloves garlic, minced
6 tablespoons finely grated winter Parmesan
1 cup Panko Japanese bread crumbs
1/2 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
4 hard-boiled eggs, chopped
2 tablespoons capers, drained
1 onion, thinly sliced
1 cup red wine
8 cups of veal stock
Pasta, for serving
Place the boar slices between sheets of plastic wrap, working 1 or 2 at a time, and pound with a meat pounder or rolling pin until very thin, about 1/8-inch thick. Remove the plastic wrap and repeat with the remaining meat slices. Rub the meat slices on both sides with 2 tablespoons of the olive oil and the melted butter. Season the meat on both sides lightly with sea salt and freshly cracked Tellicherry pepper.
In a mixing bowl combine the garlic, winter Parmesan, bread crumbs, parsley, basil, boiled eggs, capers, and toss to combine. Divide the bread crumb mixture evenly among the slices of meat, about 1/3 cup of stuffing for each slice of meat, spreading to within 1-inch of the edges. Carefully roll each piece of meat into a tight cylinder so that it resembles a fat cigar. Use toothpicks to secure the meat.
In a large sauté pan add some olive oil and butter; once the butter beings to bubble sauté the boar till brown remove and keep in a warm plate. Deglaze the pan with the red wine and add the veal stock, place the Wild Boar rolls in the sauté pan. Heat oven 350o. Cover the pan and pace in oven and cook for 1 hour, till boar is tender. Remove boar and place in a warm place. Reduce the braising liquids by 1/3 and strain and incorporate remaining butter.
To serve boar slice on a diagonally and finish with sauce
1 - 10 lb. wild boar ham (fresh, well-bled & cut above the hip - NOT into the femur bone)
10 lbs. kosher salt (or sea salt) - 1 lb salt for every pound of boar meat (very important)
Dried juniper berry
½ lb. Peppercorn mélange (un-ground).
¼ lb. cloves (un-ground)
5 lbs. lard (rendered pork fat)
3 - 18" square layers of cheesecloth (check your local homebrew supplier)
1 soft avocado
2 lbs. dried apricots (sliced)
½ lb pistachios
1 lb raw or processed sugar
Warm water (not hot)
1 - gallon vinegar (I like to use apple cider- Use anything besides balsamic)
1 - 20lb container with sealable lid
2" deep pan (cookie sheet)
Prosciutto (Air-cured) method:
This procedure can be done easily in the home refrigerator, but will take at least 30 days to cure, almost one week per pound of meat OR until ham is very firm to the touch (a good firm press by hand).
Combine & mix together: salt, juniper berries, cloves & peppercorns in a 20 lb container with sealable lid. Take fresh boar ham (well drained of blood) and completely submerge in combined dry ingredients. Ham should not be visible. Seal with lid & place in refrigerator for seven days.
After seven days remove ham from salt and rinse well with warm water & vinegar. Removing all salt ingredients, pat dry with paper towels, rub lard all over ham extensively & then wrap it in cheesecloth. Tie with butcher's twine (like you would a roast) and hang in refrigerator. Allow the largest part of the ham to hang at the lowest point. You'll want to put a "drip-pan" underneath the ham, for it will release a great deal more liquid before it is finished curing. Ham must stay in a temperature of at least 60 degrees Fahrenheit for anywhere to 4-5 weeks. When the ham is very firm when pressed, it is finished.
Remove cheesecloth & rinse well with warm water & vinegar again, chill for an hour. It's ready!
Final Method and Plating
Take avocado & remove from its skin and seed (see pictures). Place avocado slices on plate, then pistachios, then dried apricots. Sprinkle a generous amount of raw or processed sugar on top of avocado, pistachio & apricots. Take torch and lightly melt sugar. Once it darkens that's it! Careful, it's easy to burn. When ingredients have been bruleed, add multiple thin slices of cured boar meat.
Once ham is finished curing it will lose about 30% of its initial weight. It'll be quite a bit smaller, but should still leave you with about 3 - 4 lbs of meat. This will be too much to eat all at once normally, but it should last (in air-sealed container) for quite awhile in the refrigerator.
1 (12 oz) package Wild boar sausage with cranberries and Shiraz wine, (specialty meats store or online through http://www.marxfoods.com/) Casing removed and crumbled in to pieces.
¼ to ½ batch summer in the south rub, recipe to follow. (Store any left over rub in air tight container for up to 6 months. Great for any meat or seafood)
Preheat oven to 380 degrees. Pound out chicken breast flat. Stuff each breast evenly (1 sausage per breast casing removed) with wild boar sausage. Then tightly roll each breast and use a metal skewer to hold together. Now rub down each breast with the summer in the south rub, apx. 1 tablespoon per breast maybe more if large make sure to completely cover the whole breast with rub. Now place stuffed breasts on to a large baking sheet that has been sprayed with non stick baking spray or Reynolds non stick foil works wonderfully then cover with foil and bake for 30 minutes. Uncover and return to oven for another 15 to 20 minutes until lightly browned. Serve over a bed of creamy risotto topped with the beurre blanc sauce follow directions on package for cooking risotto using chicken stock and 1/2 cup heavy cream to finish.
SUMMER IN THE SOUTH BAR - B - QUE RUB
5 Tbsp sweet and smoky paprika
¼ cup brown sugar
2 Tbsp salt
1½ Tbsp ground cumin
1 Tbsp ground allspice
1 Tbsp chipotle chile powder
2 tsp black pepper
Just whisk together and store it in an air tight container.
Chicken Beurre Blanc Sauce:
1 cup good chicken stock
1/8 cup dry white wine
1 cup heavy cream
¼ tsp. celery salt
1 tablespoon fresh parsley leaves, very finely chopped
4 tablespoons (1/2 stick) butter, cut into cubes.
Pepper to taste (I use McCormick's pepper melody about ½ tsp. it is up to you however)
Combine the chicken stock and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to thicken over low heat. Stir in parsley, celery salt and pepper.
Remove any toothpicks from chicken and place on serving dish. Whisk butter into sauce just before serving, and drizzle sauce over chicken.
Equipment needed : Sausage Stuffer ( manual or electric) , with small funnel , Grinder or chopper , Plastic Scraper , Mixer w/ paddle
6 ½ # Lean Boar , Picnic Shoulder - trimmed of any nerve or tendon, Cubed
3 ½ # Firm , Fresh Boar Fat , Cubed ( or pork fat ) chilled
90 G salt ( 3 oz,)
10 g butcher black pepper (1/3 oz.)
1 Cup Sundried Tomatoes , chopped
1 Cup Fresh Basil , chopped
¼ Cup Chopped Parsley
1 Tbsp Minced Garlic
1 Tbsp Paprika
as needed Medium Sized Natural Casings ( 1 ½" inch)
1. Soak the casings in cold water , then run cold water thru them to rinse , and check for holes or weak spots which can burst.
2. If using a meat grinder , grind the fat first using a ¼" inch disk , then pass the lean thru a 3/8" inch disk. If using a chopper , first chop the chilled fat until the pieces are about ¼" , Then add the cubed lean and process until the grain of the lean pork is about 3/8" inch.
3. Transfer the ground mixture to a mixer, or mix by hand if you prefer, and add the salt , pepper & paprika dissolved in a little cold water. Mix on low speed to incorporate , adding the rest of the ingredients , without mixing too long to avoid the fat from warming & melting. Set aside & refrigerate.
4. Using a manual or electric sausage stuffer , place the funnel on the stuffer , then slide one end of the casing over the funnel. Pack the meat mixture into the stuffer so that there are no air pockets.
5. Fill the casings with a slow , steady force to avoid air pockets. Also if the mixture is stuffed in too fast it could be too tightly packed, warming the mixture and causing the fat to melt.
6. Visible air pockets can be released by pricking with a toothpick.
7. Leave the sausage in a long coil , or twist off into individual links.
Recipe Makes 10# of Sweet Sausage ( for Hot Sausage Add Cayenne/ Chili Powder)
• Note * - Partially freezing the fat before grinding will help prevent it from melting during the process . Whether using a chopper or grinder , The fat should be ground more finely than the lean to give the sausage a meaty , lean appearance.
• Sausage Rule Of Thumb - 2/3 lean meat to 1/3 fat .
NOTES : wild boar fat is a much softer fat than pork fat and will not hold up as well to processing or heat . Using pork fat in the boar sausage may be a good idea.
2 10 oz. bone-in boar chops
8 ounces fresh spinach, lightly sautéed
1/3 cup gorgonzola cheese crumbles
1/3 cup walnut pieces
2 ounces prosciutto, chopped
2 Tbs. shallots, finely minced
1/2 cup chanterelle mushrooms, thinly sliced
2 Tbs. clarified butter
2 Tbs. whole butter
1/4 tsp lemon zest
1/2 tsp garlic, finely minced
Toast walnuts in oven at 400 degrees for 5 minutes. Use large skillet to sweat shallots and mushrooms in a tsp. of clarified butter. Add toasted walnut pieces, prosciutto, spinach, and garlic. Heat through then add gorgonzola crumbles. Set off to the side.
Mix whole butter, lemon zest and a pinch of salt and refrigerate.
Cut pockets in boar chops. Season inside and outside of chops with salt and pepper. Stuff spinach mixture inside chops evenly. Heat clarified butter to smoke point in large skillet. Pan sear stuffed chops until golden on each side. Place skillet into a 400 degree oven for 10-15 minutes, or until internal temperature of stuffing reaches 145 degrees.
Remove chops from skillet and place on serving plate. Top each chop with a teaspoon of the compound butter. Garnish plate with any remaining heated spinach mixture around chops.
Marinade the chops for 1 hour with oil, juice from 1 lemon and the crushed juniper berries. Refrigerate for an hour. Peal the pears, cut in half, remove the seeds and poach the fruits for 10 min in water with juice from the second lemon and cinnamon. When the pears are cooked, dry them.
Remove the chops from the marinade and sear them with butter for 5 minutes on each side. Remove them and keep them warm on the side.
In the same pen pour the heavy cream and the cognac and scrape the bottom of the pen in order to access the caramelized meat juices. Add salt and pepper and the dried pears. Cook the pears for 5 minutes.
Serve the chops with the pears on the side and topped with the sauce. Serve right away.
Marinade for boar chop
1 Cup Extra virgin olive oil
1 Cup Grape seed oil
1 Tsp. Juniper berry
1 Tsp. Fennel seeds
1 Tsp. Corriander seeds
1 Tsp. Black peppercorn
3 each Bay Leaves
5 Cloves Garlic
2 each Shallots
¼ bunch Rosemary
¼ bunch Thyme
-Toast all spices, then add oils, garlic, shallots and herbs
-Bring up to boil, cool down then add boar chops, let them marinade at least 3 hours
-Grill each chop until reach medium temp.
Pomegranate-Juniper berry Spaetzle
Bread Flour 6 oz
Whole egg 1 each
Egg yolks 2 each
Milk 4 fl.oz.
Fresh pomegranate, picked ½ cup
Pomegranate juice 2 Tbs
Juniper berry,ground ½ tsp
Salt and pepper to taste
-Simmer milk with fresh pomegranate, blend in blender, strain through chinoise, cool down
-Combine pomegranate milk, egg, egg yolks, pomegranate juice, and juniper berry in mixing bowl.
-Work in flour by hand to form a smooth batter.
-Slowly push batter through ricer into salted boiling water, simmer until done.
-Remove, shock in cold water, then drain well.
-Sauté in whole butter until lightly golden brown, season with salt and pepper.
Baby Brussels Sprout
-Pick leaves, wash, then blanch them separately from Brussels sprout's heart in salted boiling water.
-Shock and drain well.
-Roast them in sauté pan with chop garlic, using wild boar's marinaded oil and brown butter, season with salt and pepper.
Serve chop, spaetzle and Brussels sprout, accompany by pomegranate-wild boar demi-glace.
1 whole orange, seeds removed, coarsely chopped
1 large shallot finely minced
1 pound fresh cranberries
1 1/2 cups craisins
1/4 cup golden raisins
1 cup sugar
1 cup firmly packed light brown sugar
1 cup orange juice
1 cup rice wine vinegar
1 tablespoon softened whole butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon Red Pepper flakes
1/4 teaspoon ground cloves
Pinch Kosher salt
Pinch white pepper
2 tablespoons orange liqueur
In a medium, heavy saucepan heat butter and add shallots cooking till translucent, combine all remaining ingredients over medium-high heat and bring to a simmer. Cook until most of the cranberries have popped, about 10 to 12 minutes. Skim any foam from the top of the surface. Chill loosely covered in the refrigerator.
Note: Chutney can be made 1 week ahead and chilled, covered.
Preparation time approximately 5 minutes, active cooking time approximately 15 minutes and will yield approximately 3 pints.
Boar Loin Chops
12 double-cut Boar loin chops
12 ounces softened bleu cheese (preferably Great Hill Blue of Massachusetts)
6 tablespoons olive oil
5 tablespoons Blackening Seasoning (recipe follows)
3 tablespoons balsamic vinegar
2 tablespoons light brown sugar
4 cloves garlic peeled and minced
freshly ground black pepper
In a large bowl combine olive oil, balsamic vinegar, minced garlic, salt and pepper add boar chops and toss to coat, cover with plastic and refrigerate to marinate for about an hour. Pre-heat a charcoal or gas grill to medium-high heat. Arrange chops on a baking sheet and sprinkle liberally with Blackening Seasoning being sure to cover both sides and lightly pat. Reduce heat on grill to moderate and brush grates with olive oil. Place chops on grill cover and cook for 1 ½ minutes, rotate a quarter turn cover and cook for 1 ½ minutes. Flip and repeat procedure. Move chops to an area of the grill with indirect heat adjusting the grill heat to accommodate without burning or charring and allow to cook through for about 20-25 minutes for in internal temperature of about 140 degrees. Spoon on and smooth out about on ounce of the bleu cheese per chop and then a liberal amount of the cranberry chutney cover and allow to warm through for a bout three or four more minutes.
Smashed potatoes and grilled asparagus make for great accompaniments. Drizzle with aged Balsamic.
Preparation and resting time approximately 1 hour, active cooking time approximately 35 minutes, yields 12 servings.
1/3 cup paprika
1 tablespoon each garlic and onion powder
1 teaspoon each white, black, and cayenne pepper
1/2 teaspoon each thyme, basil, oregano
1/4 cup salt
This is both simple and delicious!
I have used a more prosaic method of describing how to replicate this recipe as I don't really measure anything and I also think that all the pros reading and testing this probably know how to cook well enough without teaspooning everyone to death! This method also works well with any other breed of pig.
Use unfrenched wild boar racks cut into chops.
Aggressively season chops on both sides with salt, pepper, and less agressively with freshly ground cumin. Drizzle both sides with cane syrup, rub chops to distribute (including bone), and refrigerate over night for best flavor.
Next day, place in a cold smoker using your favorite wood chips (We use pear wood if we can get it and maple if we can't) and cold smoke for about three hours. For best flavor there should be a nice haze of smoke, but not an impenetrable cloud!
Set your deep fat fryer on 350 and drop in chops for approx 1 1/2 min. It will be a jaw droppingly gorgeous deep mahaugony. If not fried long enough, it will be pale and mottled brown, if too long, it will start to blacken due to the overcaramelization of the sugar cane marinade.
Remove from fryer and season lightly with salt, pepper, and cumin (some seasoning will come off in the fryer), and brush lightly with cane syrup.
Spray a sizzle platter with nonstick spray (your dish washer will be eternally grateful!) and roast for about 6-8 min at 425, looking for a nice med (light pink) internally.
The chop will emerge from the oven an unparelled vision of smoky, salty, sticky, porky goodness with the edges just beginning to char and the fat cap all rendered and blistery. Ask for extra napkins, and feel free to use your hands and gnaw on the bone!!
This kinda hammers your fryer oil, but believe me, it is totally worth it!
This is a great early fall dish when served with soft polenta, stone ground organic of course, (made with only water, salt, and really good aged parmigiano-reggiano), ratatouille (squash, zuccini, red bell pepper, eggplant-salted & squeezed out,)all sauteed with garlic, evoo, s&p, and hit with white wine to deglaze. Upon service add a little arugula, diced tomato, and chiff of basil to the ratatouille, scoop onto polenta, and surround with perhaps a nice sour cherry jus made by reducing sour cherry juice, red wine, and a little sugar in a pot a thickening slightly with cornstarch and water, or a lovely little fig vincotto.
½ Cup Honey
3 Tbsp Lemon Juice
1 Tbsp Fresh Picked Thyme , finely Chopped
To Taste Salt & Fresh Ground Black Pepper
1. Combine the shallots , garlic , rosemary , thyme and olive oil in a bowl and stir together to make a marinade . Place Wild Boar Chops in a clean plastic container with a lid , pour marinade over chops , cover and refrigerate overnight , or at least 2 hours for best results .
2. Remove Chops from the marinade ( reserving the marinade),pat them dry and lay them down on a clean cutting board . Using a sharp pairing knife , make an incision directly in the middle of the chop , starting at the top and working down at least 2 inches long and 2 ½ inches deep , to create a pocket , but do not cut through to the opposite side .
3. Place 2 heaping tablespoons of the filling inside the pocket in the middle of each chop , and smooth it down , packing it in evenly , without overstuffing .
4. Close each opening up by securing with a toothpick or two to seal in the filling .
5. Season the stuffed chops well with salt & pepper and brush lightly with the reserved marinade . Preheat the grill or the broiler until hot , place the chops on the grill ( or under the broiler) and sear well on one side for 3 - 4 minutes or until nicely seared , brushing with more marinade , then turn over chops and sear the opposite side for another 3 - 4 minutes or until nicely seared again . You may remove from the grill and finish in a 375 degree oven for another 12 - 14 minutes or until an instant read thermometer registers 155 degrees when inserted into the thickest part of the chops ..
6. While the chops are finishing in the oven , mix the honey , lemon & thyme together in a small bowl to make a glaze , and when chops are fully cooked , glaze both sides liberally with the glaze and serve hot with your favorite side dish
7. Note : you may cook chops fully on the grill for the same amount of time , but thick chops may char too much on the outside before cooking on the inside if cooked all the way on the grill ..
For the Sweet Potato, Walnuts & Sage Dressing
½ Cup Sweet Potato , peeled & diced ( 4oz.)
½ Cup Apples , diced , (4oz.)
1 Each Shallot , diced
2 Tbsp Butter
½ Cup Chicken Stock
1 Tbsp Brown Sugar
1 Tbsp Lemon Juice
1 Tbsp Cinnamon
3 Tbsp Seasoned Bread Crumbs
2 Tbsp Walnuts , chopped
2 Tbsp Raisins
1 Tbsp Sage , Chopped
1. In a sauté pan , over moderate heat , Add the butter, shallots & sweet potato and sweat for about 2 minutes , until softened. Add the apples , lemon juice , and brown sugar and toss to mix, and let cook for another 2 minutes.
2. Add the chicken stock and let simmer until almost dry , about 5 minutes. Add the breadcrumbs and toss to mix. Remove from the heat and cool down.
3. Fold in the walnuts , raisins and sage and season to taste with salt & pepper.
Makes about 1 ¼ Cups
Note : Wild boar meat is much leaner than farm raised pork and can dry out quickly if not properly cooked - marinating a day ahead of time adds much flavor and moistness , and you may undercook slightly between 150 - 155 degrees internal temperature and allow to rest and carry over cook ..
Side Dishes For The Honey Thyme glazed Boar Chops - Augusto Galindo
For the Sweet Potato Sticks
10 large Yams or Sweet Potatoes , Cut into 1"X 4" inch thick Sticks
¼ Cup Blended oil
1 tea Cinnamon
½ tea Nutmeg
Dash Cajun Seasoning Spice
¼ Cup Honey
To taste Salt & Pepper
1. In a large mixing bowl , toss the potato sticks with the oil & spices & mix well.
2. Drizzle evenly with the honey and mix well again. Season with S & P .
3. Lay out on a sheet tray in a single layer , and brown under the salamander until golden, then transfer to a hot oven and cook until tender , about 6 - 8 minutes , checking for doneness .
For The Granny Smith Puree - Makes 1 quart
10 large Green Apples , Peeled , cut in ½ and cored
2 Cups Sauternes or Dry white wine
½ Cup Sugar
2 Tbsp Light Brown Sugar
½ Each Vanilla bean , scraped
1 each Cinnamon Stick
½ Cup Rosemary Butter ( ½ stick butter steeped with 1 sprig rosemary)
1. Place the apple halves and all the ingredients , Except the rosemary butter, in a heavy bottom saucepot , and bring to a boil over a medium flame.
2. Lower the flame and Cover the pot , and let simmer until most of the liquid is gone , about 25 minutes , Checking often.
3. Pick out the vanilla bean & the cinnamon stick and transfer the cooked apples to a bar blender.
4. Pulse on low speed , adding just enough melted rosemary butter to make a smooth , consistent puree. Taste and adjust seasoning , adding a touch of honey if too tart.
For The Braised Collard Greens
5 # Fresh Collard Greens , Cut up , washed & spun
1 # Applewood Smoked Bacon , small diced
5 Each Shallots , sliced
4 Cloves Garlic , minced
½ Quart Chicken Stock , as needed
½ Cup Fresh Lemon juice
½ bunch Fresh picked Thyme
To taste Salt & Pepper
1. In a large rondue , over even heat , add the diced bacon and render the fat . When lardons are crispy , remove with a slotted spoon and reserve.
2. Add the shallots & garlic to the fat and sweat briefly for 2 minutes, then add the collard greens , in batches if necessary, and stir fry until wilted.
3. Add the chicken stock to help wilt & flavor the greens.
4. Simmer until tender , about 12 - 15 minutes , adding the lemon juice , thyme , salt & pepper . Cool down if not using right away.
Side dishes: mac 'n' cheese wedge, roasted corn off the cob
8 bone French rack cut into equal chops
1 cup flour
6 croissants dried and turned to bread crumbs
4 eggs broken
½ cup olive oil for cooking
½ cup butter
8 sprigs of fresh rosemary
Salt and pepper
Season chops with salt and pepper and dust lightly with flour and place in egg wash. Dredge in croissant crumbs and set aside. Heat oil in medium sized sauté pan until it just starts to smoke. Place chops gently in hot oil and turn when golden brown. Remove from pan and discharge oil and reheat pan again until it starts to smoke. Place approximately 4 Tbsp of butter in the pan and let it turn brown until a nice nutty smell rises. Add rosemary and a dash of salt and place 4 chops in brown butter, turning over after 30 to 40 seconds. Cook for an additional 30 to 40 seconds and place on serving tray. Repeat for the last 4 chops. Plate 2 chops to a plate and use the crispy mac n cheese wedge (see recipe below) for a side dish and some roasted corn off the cob.
Mac ‘n' cheese
1 ½ lbs of frozen cavatelli cooked and chilled
½ lb of cheddar cheese cubed
¼ lb of swiss cheese grated
1 cup grated parmesan cheese
2 cups heavy cream
Salt and pepper
4 cups of bread crumbs
6 eggs broken and mixed
1 cup flour
½ cup oil
Heat cream gently until it just starts to boil then turn off heat. Add all 3 cheeses and stir until they start to melt. Add cavatelli and stir until well coated. Check for salt and pepper and place in wax paper lined pie pan and place in refrigerator until firm. When mac ‘n' cheese has firmed up, pop it out and cut into 6 or 8 wedges. Lightly flour each wedge and dip into egg and then bread crumb coating completely covering. Place oil in sauté pan and heat on medium. Place breaded mac'n'cheese wedges in oil and brown on all sides until golden brown and hot in the center.
4 wild boar cheeks
8oz ground pork belly
8oz ground wild boar shoulder
4 black mission figs
2oz toasted pine nuts
2oz sun-dried cranberries
2 shallots ( finely chopped )
2 large cloves garlic ( finely chopped )
1 tsp crushed pink peppercorns
1/2 tsp allspice
6 juniper berries
1oz vegetable oil
sea salt & black cracked pepper for seasoning
12 oz Porto
2 pt good strength brown veal stock
12 oz shelled edaname
1 oz fresh mint leaves
2 oz Kerrygold Irish butter
1 lb baby bliss potatoes
1oz white truffle oil
Trim cheeks if necessary, season with salt & pepper, brown lightly in a hot saute pan with a little vegetable oil.
Remove from the pan & place on to paper towels, pour off the excess oil.
Add 1oz shallots, 1oz garlic & lightly saute.
Add cheeks to the pan, add 10 oz of Porto, cover with a lid & lightly simmer for 5 minutes.
Add veal stock, bring to a boil, skim,add crushed juniper berries, simmer on low heat for approximately 1 hour or until tender.
Remove cheeks & cool.Place broth back onto a low simmer to reduce to a light glaze, season to taste & strain though a chinoise.
In a bowl add ground pork, ground boar, the remaining 1 oz of each of the shallots & garlic, cracked pink peppercorns, allspice,salt & pepper, pine nuts, cranberries & the remaining 2 oz of Porto, mix well. Cover & leave in the refrigerator for 30 minutes along with the cheeks.
Remove cheeks & meat mixture from the refrigerator, pry open each one of the cheeks & place inside one of the figs, close, then divide the meat mix into four & wrap around each one of the cheeks & seal together.
Place on a cooling rack on top of a sheet pan & cook in a pre-heated oven at 400f for 12 minutes, remove & rest for 5 minutes.
Shape bliss potatoes into mushrooms & blanch.
Heat a little vegetable oil in a skillet, add potatoes, roast for 10 minutes, turning every 2 minutes, remove.
Blanch edaname for 30 seconds, add to a sauce pan with butter & mint, just heat to melt butter.
Using four oblong plates, place two small rows of edaname down the center.
Cut each of the cheeks in half & open out to give two halves, place onto the center of each of the four plates. Drizzle sauce reduction over cheeks.
Place potatoes at the top of each plate, pour over a little white truffle oil, a little salt & serve.
6 Sliders (Recipe can be increased proportionately)
1 Cup Cold Slaw Mix
1 Mango, pitted, peeled, cubed
2 Tablespoons minced fresh mint leaves
2 Tablespoons Rice Vinegar
1 Tablespoon Fresh lime Juice
1 Tablespoon light Brown Sugar, or to taste
1-1/2 Pounds coarsely ground Wild Boar meat
1 Large Egg
1 Tablespoon minced Jalapeno Peppers
½ Cup finely chopped sautéed onion
1 teaspoon Garlic Powder
1 teaspoon Kosher Salt, or to taste
6 1-inch cubes Jalapeno-Jack Cheese
6 mini Kaiser or mini-burger buns (regular size can be trimmed if needed)
Butter for buns
6 Tablespoons Asian Sweet Chile Sauce
Combine slaw mix and mango in a non-reactive bowl. In a small bowl, whisk together the vinegar, lime juice and brown sugar until sugar dissolves; pour over the slaw mix and toss well. Cover and chill until ready to use, mix once again before using.
Combine wild boar meat, egg, peppers, onions, garlic powder and salt in a mixing bowl. Form six rounded patties just slightly larger than the mini bun bottoms. Press a cube of cheese in the center of each patty, then chill until ready to grill/broil.
Heat grill or broiler, and cook patties until cooked through 4 inches from the heat and browned on both sides (internal temperature should be 160 Degrees F) (about 8 minutes total).
Meanwhile, toast or grill buns until golden brown, butter. Spread the chile sauce on toasted sides of the buns (tops and bottoms).
Put a cooked patty on each bun bottom, and with a slotted spoon, transfer some mango slaw onto the top of each patty. Serve hot.
I make these beans for Sunday games and just about any other chance I get. It is an easy recipe that just about anyone can master and/or change to their tastes.
1/2 lb Bacon, cut lardon
1 lb Ground Wild Boar
1 yellow onion, sm dice
2 stalks celery, sm dice
1 red bellpepper, sm dice
1 ea garlic clove, mince
3 hatch peppers
3/4 cup brown sugar
3/4 cup ketchup
3 T cider vinegar
1.5 tsp dry mustard
1 tsp Hungarian paprika (hot)
1/2 tsp cayenne
1/4 tsp Dave's Insanity sauce
2 bay leaves
1 lb kidney beans, dry
salt and pepper to taste
-Rinse the beans thorougly, then soak them overnight (or as directed)
-Dice the onion, celery, and bellpepper (small dice - 1/4")
-Mince the garlic
-Roast, peel, seed and dice (small) the hatch peppers
-In a pot, render the bacon; remove when crispy
-Add the onion, celery, bellpepper, and hatch pepper. Sautee for a couple of minutes or until the vegetables start to get some color
-Add the ground boar and the garlic. Brown the meat, then drain off excess fat
-Add the bacon, and all the other ingredients/seasonings except for salt. Add water as needed to ensure the beans are covered; bring to a boil
-Reduce heat to simmer. Simmer, uncovered, until the beans are done (tender but not falling apart). At no time should the beans not be submerged in liquid, if this happens add water as needed to cover them. (Veal stock can be substituted for water in this recipe, it is up to the cook. I just feel that to throw away the bean water is a waste.)
-When the beans are done, remove the bay leaves and add the salt and pepper to taste. Do not add any salt before the beans are fully cooked.
You can eat this as is or as a wonderful addition to any meal. It is great with white rice or even over fresh egg pasta.
4 lbs. of ground wild boar meat
1 lb. of pork steak
5 teas. quick salt
5 teas. table salt
21/2 teas. garlic salt
2 teas. crushed red pepper flakes
1 teas. liquid smoke
21/2 teas. mustard seeds
Knead all ingredients seperately into dish. Refrigerate 24 hours. Knead again and refrigerate 24 more hours.Make into 5 loaves and bake in regular oven @ 150degrees on broiler pan for 8 hours-turning once at 4 hours. Make sure sides are not touching on the pan.
1 package of wonton wrappers
1 pound of ground wild boar
2 tables spoons of soy
1 tablespoon of sesame oil
4 large Portobello mushrooms with stems removed
1 tablespoon of garlic
½ cup of chopped onion
1 to ½ cups of crushed saltine crackers
½ cup of corn starch lined parchment paper
½ cup of Philadelphia cream cheese
½ cup of egg wash
1 cup of water mixed with 1.5 teaspoons of cornstarch
½ cup of chopped mango
1 table spoon white vinegar
½ cup of chopped red pepper
3 table spoons of brown sugar
1 Large of Rapidly Boiling Water for ravioli
3-6 tables spoons of light olive oil to toasted cooked ravioli
Combine wild boar, mushrooms, onion, garlic, and soy and sesame sauce, cream cheese, in a hot pan sauté until meat is fully cooked approx 12-15 minutes. Next take the mixture into a food processor and puree until smooth, add the crushed crackers a little at a time until mix is bound together with the press of the hands. Next lay the mixture on a flat pan and put the mixture in the freezer to firm up for about 7 to 10 minutes. Next place the wontons on the counter an brush one side of the square with egg wash next place 2 -3 teaspoon of the Wild Boar and mushroom filling into the square place another square on top, get the air out continue until all of the mix is depleted. When each wonton ravioli is finished place it on a flat pan lined with parchment paper and cornstarches to prevent sticking. Boil the wonton ravioli a few at a time and place in ice water to stop the cooking. When all are cooked remove them from the ice water and pat dry with paper towels. Next place the water cornstarch, mango, red pepper, brown sugar, and vinegar mix in to a blender mince briefly. Transfer the mix into a sauce pan and cook until the sauce coats the back of a spoon set aside. Next take a hot skillet lined with a thin layer of light olive oil and toast the ravioli until lightly browned on both sides. When all of the ravioli are toasted drizzle them with the mango sauce. Enjoy!
Oil Dry Rub:
1cp brown Sugar
1/2 cup Hungarian Paprika
1/2 Cup Kosher Salt
3 T Crushed Red Pepper Flakes(through Coffee Grinder)
1 T Table Grind Black Pepper
1/2 Cup Granulated Sugar
1/4 Cup Garlic Powder
1/4 Cup Garlic Salt
1 cup Extra Virgin Olive Oil
Combine all Dry Rub Ingredients & Mix Well. Let stand overnight.
5 2.5 lb Wild Boar Baby Back Ribs
4 Gallons Low Sodium Chicken Stock
1/2 Gallon Apple Cider Vinegar
2 Onions cut in 1/2
1 Bunch Of Celery
3 Jumbo Carrots Cut in Three Pieces
Bring all components to hot cooking brine to a boil. Cover & Simmer ribs for 1 hour 30 mins (check ribs for doneness)
Ribs should still be intact & Not Falling off the bone. Remove Ribs from stock & cool to room temperature then strain left over liquid.
Reserve for later use. After Ribs come to Room temperature, rub generously with oil seasoning mixture on both sides of the rib.
Stack All Ribs on top of each other. Wrap Tight with plastic wrap & marinate for 12 hours.
3cups Cabernet Red Wine
1 Cup Dijon Mustard
1Cup Brown Sugar
1t Cayenne pepper
2 T Kosher Salt
1 T Ground Black pepper
Reduce Reserved liquid by half, Add brown sugar to dissolve, then all other dry ingredients.
Add ketchup & Dijon mustard last & red wine. Simmer for 20 to 30 minutes. If any Dry/Oil Rub left add to sauce at the end.
Place Ribs on wire rack (or perforated pan)
In Smoker (or Oven) For smoker use 2 cups hickory wood chips soaked in water for 1/2 hour strain & put in smoke pan.
Cook Ribs in smoker/oven at 250F for 1 hour then Smoke ribs for 1 more hour constantly basting with sauce after the first hour
4 Tbsp Soy Sauce
¼ C Korean Chili Paste
¼ tsp Cayenne Powder
¼ C Sake
¼ C Brown Sugar
2 oz Ginger, peeled & chopped
6 cloves Garlic, peeled & chopped
1 ea Onion, peeled & julienned
4 Tbsp Sesame oil
½ Tbsp Ground Black Pepper
4 ea Bone-in Boar Chops
For Pulled Boar Rib Meat
1 Tbsp Vegetable Oil
1.5 # Bone-in Boar Ribs, cut into 3-4" pieces
As needed Kosher Salt
As needed Ground Black Pepper
For Cous cous
1.5 C Instant couscous
4 oz Canned chestnuts, roughly chopped
1 Tbsp Vegetable Oil
1 tsp Sesame Oil
1 oz Butter
1 Tbsp Fresh Parsley, chopped fine
1 clove Garlic, peeled & chopped
2 Tbsp Golden raisins
2 Tbsp Pine Nuts, toasted
1 tsp Lemon Zest, chopped fine
1 tsp Kosher Salt
Pinch Black Pepper
8 oz Shiitake Mushroom
4 ea Baby Bok choy
8 ea Baby Carrots
8 ea Baby Red Radishes
1 Tbsp Soy sauce
½ C Water
Whisk all of Marinade ingredients to blend well in a medium mixing bowl. In a large leak-proof zip-tight bag, place the boar chops and the marinade. Seal carefully and refrigerate to marinate the chops for at least 4 hours.
Drain the marinade from the chops and set aside the marinade separate from the chops.
Heat the bottom pan of a 4-6 qt pressure cooker. Season all sides of the ribs with kosher salt and pepper. Add vegetable oil into the hot pan, and brown the ribs on all sides. Add the reserved the marinade used to marinade the chops into the pressure cooker with the ribs, and seal. Pressure cook for 45 minutes at 15 psi.
Start preheating a BBQ grill.
While the ribs are cooking, heat 2.5 cups of water in a medium pan to a boil. Once hot, whisk in the couscous and then the rest of the ingredients. Cover and set it aside for at least 5 minutes.
Once the ribs are cooked, first, carefully grill the chops on the grill on a low flame and flip occasionally to present the marinade from burning. Next, carefully release the pressure and remove only the ribs leaving the liquid in the pressure cooker. Lastly, add the vegetables, soy sauce, and water, and reseal the pressure cooker. Bring back up to pressure and cook for 2 minutes.
While the vegetables are cooking, pull the meat from bones and flake the meat with a fork and mix them into the couscous.
Carefully release the pressure from the pressure cooker, and remove the vegetables.
Plate each dish with a grilled boar chop, generous serving of couscous, and the braised vegetables. Enjoy!
1 pound Boneless Wild Boar Neck (small diced)
1 small Spanish onion (minced)
1 small carrot (minced)
1 tablespoon minced garlic
1 oz. extra virgin olive oil
1 tablespoon butter
1/2 cup veal stock
1 pinch red pepper flakes
2 fresh roma tomatoes(med. dice)
1 tablespoon high quality tomato paste
1 tablespoon high quality red wine vinegar
1 oz. heavy cream
1 tablespoon grated Reggiano Parmesan
1 teaspoon chopped parsley
4 portions fresh pasta rolled thin and cut by hand 1 1/2 inches wide.
Heat a medium saucepot on high heat.
Season the boar generously with salt and freshly ground black pepper
When the pot is quite hot add the boar, oil, and butter all at once.
All the meat to brown thoroughly, then add the onion and carrot.
Reduce heat and sweat vegetables until they are slightly caramelized, then add the garlic.
When the garlic releases its aroma, add the chile flakes, tomatoes and tomato paste.
Cook for another few minutes, and then add the veal stock.
Cover and barely simmer for a half hour.
At this point the boar should be tender. If its not, continue to simmer.
Drop the pasta in boiling salted water.
While the pasta is cooking add the cream and vinegar to the ragu, and turn up the heat.
When the pasta is ready add it to the ragu along with the parsley and cheese.
Adjust seasoning and consistency. If the ragu is a bit thick splash a little of the pasta water into it.