ROAST "WILD BOAR"
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Cut pork into 3 to 4-inch thick slices and lay the slices on heavy duty aluminum foil supported by baking sheets. Rub salt and pepper into the meat. In a small bowl whisk together hot sauce, vinegar and vegetable oil, and brush onto surface of meat on both sides. Use plastic or latex gloves to handle habaneros and protect your eyes and nose from the "fumes." Slice the peppers and lay them and the bay leaves on top of the pork. Wrap the pork in foil, sealing all the seams. Roast slowly in oven until fork tender, about 2 hours, or over an open fire.
SUGO DI CINGHIALE: WILD BOAR SAUCE
Steps:
- Heat up the extra-virgin olive oil in a saucepan and saute the onion, carrots, and celery until soft. Add the minced wild boar and mix with the vegetables. Add the nutmeg, salt, pepper, and 1 cup wine. Allow the wine to reduce. Then add the tomato paste and mix well with the meat. Add the remaining 1 cup wine. Let the sauce simmer on medium heat for about 20 minutes. Serve the sauce with pasta or with polenta.
WILD BOAR IN GROUNDNUT SAUCE (OR PORK)
Make and share this Wild Boar in Groundnut Sauce (Or Pork) recipe from Food.com.
Provided by MarraMamba
Categories African
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a few spoonfulls of oil in a large pot. Add the meat and fry it until it is browned but not done. Reduce heat. Add water, salt, and pepper and simmer for about half an hour.
- Add the tomatoes and onions and contine to simmer until the meat is done and becoming tender.
- Remove some of the liquid and mix it with the peanut butter to make a smooth sauce. Add this to the meat-tomato-onion mixture.
- Continue to simmer on a very low heat until the meat is very tender (30 mins to 60 mins depending on cut).
Nutrition Facts : Calories 413.4, Fat 32.7, SaturatedFat 6.7, Sodium 300.8, Carbohydrate 20.6, Fiber 5.4, Sugar 9.9, Protein 17.2
PAN-ROASTED PORK TENDERLOIN WILD BOAR-STYLE WITH SHIITAKE MUSHROOMS
Provided by Food Network
Categories main-dish
Time 12h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a deep rectangular or oval dish that can contain the meat and all the other ingredients except for the mushrooms, combine the pork tenderloin, 3 tablespoons of olive oil, onion, garlic, bay leaves, celery, rosemary, and red wine. Turn the meat over several times to coat it well, then cover the dish with plastic wrap and refrigerate overnight. Take it out occasionally whenever convenient to turn the pork over, basting it with its marinade.
- The following day, take the meat out of the refrigerator at least 1 hour before proceeding with the preparation of the dish. Turn it over and baste it when you take it out of the refrigerator, and once every half hour thereafter.
- Detach the mushroom caps from the stems, discarding the stems. Wash the caps quickly in running cold water without letting them soak. Pat them dry gently but thoroughly with a cloth towel, and cut them into thin slices.
- Lift the tenderloin out of the deep dish, pick out any bits of the vegetables from the marinade that may be sticking to it, and pat the meat dry with kitchen towels.
- In a skillet that can accommodate the two pieces of pork without overlapping, put in the remaining tablespoon of olive oil, and turn the heat to high. When the oil is hot enough to sizzle when you put in the meat, slip in both pieces. Turn the meat over to brown it evenly all around, then transfer it to a platter.
- Pour all the marinade from the deep dish into the skillet, turn the heat down to low, and cover the pan. Cook, stirring occasionally, until all the vegetables are very soft or almost dissolved.
- While the marinade is cooking, put 1 tablespoon of butter in a medium skillet, turn the heat to medium, and add the sliced shiitake caps with some salt. Cook, turning the mushrooms over occasionally, until the liquid they shed evaporates completely and they have become very tender.
- When the vegetables of the marinade are very soft, add the cooked shiitake mushrooms, cooking them together for about a minute or two. Add both pieces of pork, sprinkling them with salt and several grindings of black pepper, and raise the heat to high. Cook the meat for 10 minutes on each side.
- Transfer the meat onto a cutting board, cut into slices 1/3-inch thick, and place slices on a very warm serving platter. Remove the bay leaves from the marinade -- and the garlic cloves, if you can find them -- then cover the meat with the cooked marinade and mushrooms and serve at once.
- Ahead-of-time note: When the overnight marinating of the meat is complete, it would be desirable to proceed at once through all the succeeding steps, but if you wish you can stop a few hours in advance right after the shiitake mushrooms and cooked-down marinade have been combined. Cook the meat, however, only when ready to serve, because it may dry out and become stringy if reheated.
WILD BOAR STEW
Or you can just substitute domestic pork. I do quite often. Although I have now decided that if you do go with domestic pork, organically raised pork seems to substitute the best.
Provided by Iowahorse
Categories Stew
Time 1h30m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet fry bacon until crisp.
- Remove bacon, cool, crumble and set aside.
- Pour off all but about 3 Tbsp of bacon grease.
- Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned Stir during cooking.
- Stir in 1/4 cup of water.
- remove from heat and set aside.
- In a 2 qt casserole combine, parsley, stewed tomatoes, carrots and potatoes.
- Add meat mixture to casserole and mix well.
- Bake at 350 degrees for 30 minutes.
- Mix 2 Tbsp cornstarch with 1/4 cup water and stir into casserole.
- Bake for 30 more minutes or until meat and vegetables are tender.
Nutrition Facts : Calories 545.9, Fat 34.8, SaturatedFat 11.5, Cholesterol 51.5, Sodium 1013, Carbohydrate 46.4, Fiber 6.3, Sugar 10.4, Protein 14
PORK TO TASTE LIKE WILD BOAR
Provided by Moira Hodgson
Categories dinner, project, main course
Time 4h15m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Combine all the ingredients except the pork, stock, olive oil and flour in a large saucepan and simmer for five minutes. Cool.
- Score the fat on the pork to allow the marinade to seep in. Put the pork in a large non-aluminum container and cover with marinade. Cover and leave refrigerated or in a cool place for four days, turning occasionally.
- Preheat oven to 325 degrees. Remove the meat from the marinade. Wipe it dry.
- Heat the oil in a large, heavy braising pan and brown the meat on all sides. Meanwhile, in a separate saucepan bring the marinade and its vegetables to boil.
- Remove the meat from the braising pan and stir in the flour. Gradually add the marinade through a strainer. Stir until smooth and add enough stock to make a thick sauce. Return the meat to the pan.
- Cover and cook for 3 to 4 hours, or until pork comes away from the bone. Transfer to a heated serving dish.
- Pour off excess fat from the sauce and pour the sauce into a small saucepan. Bring to boil and reduce slightly. Correct seasoning.
Nutrition Facts : @context http, Calories 847, UnsaturatedFat 28 grams, Carbohydrate 15 grams, Fat 48 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 16 grams, Sodium 1369 milligrams, Sugar 3 grams
WILD BOAR MEATBALLS OR ANY DOMESTIC PORK, BEEF, TURKEY, AND VEAL
If you don't have wild boar handy, these will also work well with domestic pork, beef, turkey, and veal. If you have time, roll the meatballs in advance and put them in the refrigerator for 30 minutes to help them stay round while they cook.
Provided by CHEF GRPA
Categories One Dish Meal
Time 30m
Yield 1 8 servings, 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine all of the ingredients except the oil, tomato sauce, and pasta. Mix well with a wooden spoon or spatula until uniform in consistency.
- Heat the grape seed oil in a large heavy bottom sauté pan.
- Roll the wild boar mixture with your hands into 2-inch balls. Place them in the hot oil and cook for 2-3minutes on all sides until well browned.
- Add the sauce and simmer covered for 10 minutes.
- Spoon the meatballs and sauce over your favorite pasta or rice.
Nutrition Facts : Calories 426.7, Fat 21, SaturatedFat 7.5, Cholesterol 76.3, Sodium 1147.3, Carbohydrate 19.5, Fiber 2.4, Sugar 5.2, Protein 33.2
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