Wild Boar Meat Recipes | Exotic Meats USA

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Recipes

Wild Boar Recipes

Braised Loin of Wild Boar with Latte Sauce
Serves 4

Ingredients:

2 pounds boneless loin of wild Boar, with a thin layer of fat left on and tied
3 tablespoons butter
2 teshtmloons finely slivered garlic
2 teshtmloons finely minced fresh rosemary
3 cups milk, or as needed
½ pound fresh mushrooms, finely diced
salt and freshly ground black pepper to taste
¼ cup minced fresh flat leaf parsley

Directions:

1. In a heavy-bottomed pot, melt 2 tablespoons of the butter and brown the loin thoroughly. Add garlic, rosemary, and 3 cups milk.
2. Cover and simmer slowly until boar is very tender, 1-1/2 to 2 hours. As boar cooks, milk will thicken and brown. Check occasionally to make sure milk is not cooking too fast. Add additional milk if necessary.
3. While boar is cooking, sauté mushrooms in remaining 1 tablespoon of butter until lightly golden brown; set aside.
4. When boar is finished cooking, remove strings and set on platter. Cover with aluminum foil to keep warm.
5. Add mushrooms to pot and whisk juices over medium heat until a smooth sauce forms. Add a bit more milk if sauce is too thick. Season with salt and pepper and whisk in parsley.
6. Slice boar in ¼- inch thick medallions and pour sauce over.

Thanks to: American Game Cooking / John Ash & Sid Goldstein

Wild Boar Ribs With Pineapple Ginger Glaze

Season the ribs will with kosher salt, black pepper and garam masala ( a North Indian spice blend of cinnamon, bay leaves, cumin, coriander, cardamom, black pepper, cloves and mace - available in specialty spice shops or over the Internet). Allow to sit for a few hours or over night.

Place the ribs in a roasting pan and cover with beer or ale, cover and place in a 350 degree oven and cook until tender- about 1-1/12 hours. Remove from the cooking liquid, bast well with pineapple glaze and return to the oven uncovered for 10 minutes or so until the glaze bubbles a bit, Baste again and serve.

Ingredients:

Pineapple ginger Glaze

20 oz. can pineapple chunks with juice
2 tsb. Minced fresh ginger
1 tsb. Dried whole basil
1 tsp. ground allspice
1/2 cup ketchup
1/4 cup red wind vinegar
2 Tbs. soy sauce
1/2 tsp. cayenne pepper
1/2 cup water

Directions:

Combine all of the ingredients in a heavy bottom pot, bring to simmer and cook for 10 to 12 minutes until the pineapple chunks are softened and the mixture begins to thicken. Remove from the heat and allow to cool slightly.. Place the mixture in a food processor and blend for 2-3 minutes until smooth. Cool thoroughly. Yields bout 2 cups of glaze.

© 2001 Brian Poor

Poor Man's Kitchen, Sunday Morning 11:00- 1:00pm Komo Radio 1000

Grilled Wild Boar Chops with Honey-Mustard Apricot Glaze
Serves 4

Ingredients:

8 wild boar saddle chops
olive oil

glaze (makes about 2 cups):
¼ pound dried apricots
1 ½ cups water
2 tablespoons unsalted butter
¼ cup finely minced shallots
2/3 cup white wine vinegar
¼ cup Dijon mustard
½ cup honey
1 teaspoon salt
1/3 teaspoon freshly ground white pepper

Directions:

1. Glaze: In a heavy saucepan, combine the apricots and water. Bring to a boil, reduce heat, and simmer uncovered for 12-15 minutes or until the apricots are tender and the liquid is reduced by half. In a separate sauté pan, melt the butter and sauté the shallots until softened but not brown. Transfer the apricot mixture and the shallots to a food processor along with the vinegar, mustard, honey, salt, and white pepper and puree until smooth. Return the mixture to the sauce pan and bring to a simmer. Simmer uncovered 8 to 10 minutes or until thickened. (Glaze can be cooked and stored in the refrigerator for up to 3 weeks).
2. Marinate the boar chops in a cup of the glaze for several hour or overnight in the refrigerator.
3. Prepare a fire in a charcoal grill. Lift chops from marinade and drain briefly, reserving marinade. Place chops on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, brushing occasionally with marinade and turning once, until meat near bone is no linger pink, about 4 to 5 minutes per side.

Wild Boar Roast with Chilies and Sweet Spices
serves 6

Ingredients:

3 pounds boneless roast boar from the leg or shoulder
3 large dried California or New Mexico chilies
2 teaspoons seeded, minced fresh serrano chilies
1-1/4 cups dry red wine
½ cup fresh orange juice
¼ cup red wine vinegar
4 tablespoons chopped garlic
2 tablespoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
2 ponds onions, peeled and thinly sliced
1/3 cup golden raisins

Directions:

1. Trim all excess fat and sinew from roast.
2. Remove stems and seeds from dried chilies. Rinse and place in a sauce pan with water to cover. Bring to a boil, then remove from heat and allow to sit for one hour. Drain.
3. Add drained softened chilies, fresh chili, wine, orange juice, vinegar, garlic, spices and salt to a blender and puree until smooth.
4. Scatter half the onion and raisins in a roasting pan and place the boar roast on top. Scatter remaining onions and raisins over the roast and then pour the chili puree on the roast.
5. Cover tightly and bake in a preheated 350ºF oven until boar is very tender, 3 to 4 hours.

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