Wild Boar Recipes Slow Cooker Food
HELLRAISIN' WILD BOAR-WRAPPED WILD BOAR
Provided by Food Network
Categories main-dish
Time 10h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Add coals to one half of covered grill. Allow coals to burn and whiten, producing an even heat with no flame.
- Place all rub ingredients in bowl and mix. With slightly moistened boar shoulder in pan, pat rub (with dry hands) on non-fatty side of boar shoulder. Be sure to coat all surfaces liberally, even fat and folds. Boar is lean and dries easily in heat. Rub will act as a seal, locking in moisture. Turn shoulder fat side down and lay bacon strips lengthwise across non-fatty side, pinning them to the shoulder with toothpicks at center and ends, ensuring even coverage of the meat surface. Any remaining bacon can be added to the ends. Place shoulder on empty side of grill, bacon side up, and close cover. Cook until internal temperature of pork reaches at least 160 degrees F, roughly 10 hours, depending on size of shoulder. A slow-cooked, well-sealed shoulder should pull apart with tongs.
WILD BOAR CHILI
I made this recipe when I was trying to think of what to do with the bony shoulder cut of the young wild boar we had. After some searching on the internet, I decided to make a chili from it. It works better than just normal pork as it is leaner and the flavour is different than domestic pork. I think that this recipe would work with an older boar as well. For the chili powder, I very highly recommend using this recipe http://www.recipezaar.com/Chili-Powder-16892 I usually make a big batch of it and store in a large empty spice container so I have it on hand. It is quick to make, and it gives you a better flavour than the commercial ones and you can control the salt levels easier. If you have some excess fat, you can cut down on the oil by frying the fat pieces and frying the onions and garlic in that. Just be sure to remove the fat pieces before adding the meat. We serve this over white rice, but you could have it by itself or whatever you usually have chili with.
Provided by Tea Girl
Categories Wild Game
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat oil on medium high heat.
- Add onions and garlic, cook until onions are clarified, being careful not to burn the garlic.
- Add the wild boar meat and chili pepper and brown the meat.
- Add the chili pepper, tomatoes, beans, tomato paste, water, chili powder and a pinch of salt and stir and bring to a boil.
- Turn down to a simmer, stirring occasionally, cooking for 45 minutes to an hour.
- Taste and add more salt if necessary. Serve.
SLOW COOKER PEPPER PORK (SEARED FIRST)
Originally an Alton Brown recipe, I have tweaked it a bit. Prep time includes 3 hours for the brine, and cook time includes 4 hours in the crock pot. The addition of searing makes this more fussy than your typical crock pot recipe, but that's what makes it our absolute favorite pork dish. It almost tastes like wild boar!
Provided by Maito
Categories Pork
Time 7h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat broth, salt, brown sugar, and peppercorns on the stove until salt and sugar dissolve.
- Transfer liquid to a pourable container, and add ice. Stir and cool until room temperature or slightly lukewarm.
- Pour liquid over pork in a ziploc bag, and refrigerate 3-8 hours.
- Remove pork from the brine, and pat dry.
- Place potatoes (if using) and apples in the crock pot.
- Heat oil in a 12-inch stainless steel pan over medium heat. Place pork in the pan and cover with a splatter screen (makes a bit of a mess without one). Saute until golden brown, about 5 minutes per side (you might start checking the second side after 3 minutes for browning).
- Place pork into crock pot over apples.
- Add onion to saute pan, stir well, and cook about 2 minutes.
- Deglaze with chicken broth, add pepper and thyme, and stir to scrape up brown bits off of pan. Transfer to crock pot. If using cabbage, add it on top at this time as well. Let pan soak for ease of cleaning.
- Cook in crock pot for 1 1/2 hours on high, then 4 1/2 hours on low. Alternately, you can cook this for 4 hours on high for equivalent results. You might want to gently stir the cabbage and onions together about an hour before it is finished cooking. I like to serve this over brown rice (if I am not using the potatoes).
Nutrition Facts : Calories 403.3, Fat 11.2, SaturatedFat 2.9, Cholesterol 66.9, Sodium 4135.8, Carbohydrate 47.7, Fiber 3.7, Sugar 40.7, Protein 29.1
VENISON & WILD BOAR STEW
A wintery meat-lovers' casserole that's packed with smoky pancetta, chestnut mushrooms and aromatic herbs.
Provided by carolinehire
Time 1h30m
Yield Serves 4
Number Of Ingredients 17
Steps:
- Soak the porcini mushrooms in 200ml of boiling water and in a separate bowl, toss the chunks of meat in the seasoned flour.
- Heat the olive oil in a large heavy-based saucepan. Fry the onions gently for 5 - 10 mins or until softened.
- Stir in the garlic, floured meats, sausages (if using) and pancetta and once browned, pour in the red wine and stock. Add the porcini mushrooms and soaking water, and the herbs. Season with salt and freshly ground pepper and bring to the boil. Turn down to a simmer, cover and cook for an hour.
- Add the chestnut mushrooms and cook for a further 30 mins or until the venison is tender. Thicken with cornflour, if using.
- Season to taste, transfer to four plates and garnish with a sprig of rosemary. Serve with mashed potato or brown rice.
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