Wild Boar Meatballs Or Any Domestic Pork Beef Turkey And Veal Food

WILD BOAR MEATBALLS OR ANY DOMESTIC PORK, BEEF, TURKEY, AND VEAL

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.

BEEF AND TURKEY MEATBALLS

Steps:

• Mix all ingredients, form into 25 balls. Bake at 350 degrees for 40 minutes.

TURKEY & PORK MEATBALLS

Steps:

• Pulse bread in a food processor until fine crumbs form. Transfer to a large bowl. Combine bread crumbs with the next 7 ingredients. Add turkey and pork; mix lightly but thoroughly. With wet hands, shape into twenty-four 1-1/2-in. balls., Transfer to a 3- or 4-qt. slow cooker. Pour sauce over top; stir gently. Cook, covered, on low until meatballs are cooked through, 4-5 hours. If desired, serve with hot cooked pasta and sprinkle with parsley.

MEATBALLS WITH ANY MEAT

Steps:

• In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
• Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.

WILD BOAR STEW

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.

ELEGANT WILD BOAR BURGERS FOR TWO

Steps:

• In a non-stick or well-seasoned cast iron pan, heat the vegetable oil over medium-low heat.
• Saute the chopped shallot for 2 minutes or until softened but not brown.
• Set aside.
• In a bowl, place the ground boar.
• Sprinkle the thyme and sage over top.
• Add the worcestershire sauce and pepper.
• Add the shallot and oil and mix with hands until well combined.
• (If you are making the burgers ahead of time, let the shallot cool completely before adding it to the burger mixture).
• Form into two patties about 1/3" thick.
• Broil or grill until well done, about 5-6 minutes per side.
• Divide cheese and place on burgers about 1 minute before they are done.
• Let burgers sit about five minutes before serving.
• Nice served with a spinach and mushroom salad with a white wine vinagrette.
• (A note about cambozola: It is a blue-veined brie and has a very mild blue flavour. You could probably substitute a mild blue cheese which will emphasize the sage, or a brie which will add richness. Experiment!).

ROASTED LOIN OF WILD BOAR WITH APPLE CHARLOTTE

Steps:

• Preheat oven to 450F.
• Rub boar on all sides with salt, pepper, and thyme. Place boar in a roasting pan and add water to pan. Roast in preheated oven for 40 minutes. Remove roasting pan from oven.
• Prepare charlotte by adding apples, zest, ginger, cinnamon, cloves, brown sugar, wine, and Calvados around the roast.
• Return pan to oven and bake for 15 to 20 minutes, or until apples are cooked through.
• Mix together applesauce, salt, and egg yolks and pour over apples.
• Return to oven for 5 minutes longer.
• Mix the butter with the bread cubes.
• Sprinkle over the apple mixture and bake for 10 minutes longer, or until golden brown, or when meat thermometer registers 160F.
• Remove roasting pan from oven, remove boar, and let rest for a few minutes.
• Slice boar on the bias.
• Using a spatula, transfer charlotte to a large serving platter. Place sliced boar atop charlotte. Garnish with thyme sprigs and serve.
• Recommended wines: A full bodied Chardonnay will mar ry nicely with the apple flavor in the charlotte. A Zinfandel will emphasize the meaty flavors of the boar. Either wine is a treat with this dish.