Wild Boar Slow Cooker Food

ROAST "WILD BOAR"

Roast

Provided by Robert Irvine : Food Network

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

10 pounds pork shoulder (weighs about 10 pounds)
Salt and freshly ground black pepper
1/4 cup hot sauce
1/2 cup red wine vinegar
1/2 cup vegetable oil
4 habanero peppers
6 to 8 bay leaves

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.

WILD BOAR STEW

Wild Boar Stew image

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

Ingredients

1 lb boned and cubed boar
1/2 lb bacon
1 onion, chopped
1 teaspoon crushed garlic
2 teaspoons curry powder
1/2 cup water
2 tablespoons parsley flakes
1 (16 ounce) can stewed tomatoes
1/4 cup sliced carrot
2 medium potatoes
2 tablespoons cornstarch

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

WILD GAME CHILI (VENISON AND WILD BOAR)

Wild Game Chili (Venison and Wild Boar) image

You can use your favorite game meat for this chili. I used the venison and wild boar because they were easier for me to find. You want to add the vegetables in layers in order to get a complex flavor throughout. I do not like beans in my chili, so if you are a bean lover, just add a can of kidney beans to the recipe.

Provided by David04

Categories Deer

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs venison, cut into stew size chunks or 2 lbs wild boar meat
1 onion, diced and seperated
14 ounces beef stock
1/2 cup celery rib, diced
10 ounces mixed mushrooms, sliced shitake
4 green onions, chopped
2 (16 ounce) cans stewed tomatoes
7 ounces chili peppers (use your favorite pepper to adjust heat to your taste)
3 tablespoons chili powder
2 tablespoons paprika
4 garlic cloves, minced
1 cup cilantro, fresh and minced
salt and pepper

Steps:

Chop meat and vegetables.
Season and brown meat in a coated large pot along with the garlic and half of the chopped onion.
Add beef stock, Chili Powder,Salt, Pepper, and Paprika and bring to a boil. Reduce heat and simmer for 30 minutes, this will allow the meat to absorb the flavor of the spices. Stir as needed.
Stir in peppers, remaining onion, celery, and mushrooms. Simmer for another 30 minutes, stirring as needed, to allow the vegetables to absorb the flavor of the spices.
Add stewed tomatoes, green onions and cilantro and stir.
Slow cook for 2-4 hours, stiring as needed. If you need more liquid, just add more beef stock.

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