wild boar

[jgmenzel]

I just got my Boar back from the but cher, and I want to do something with it besides grilling. I woudl love to get some ides.

Edited April 2, 2005 by jgmenzel (log)

[Tepee]

Wild boar makes a good curry.

[auntdot]

Used to make a mean boar sausage.

[Jensen]

I've had Schweinehaxe made with wild boar. It was slow-roasted and then served in a broth with Knödel.

In a word...incredible!

Edited April 2, 2005 by Jensen (log)

[Blondie]

How about Pappardelle al Cinghiale? I don't have a recipe, but I don't think you can go wrong with a long-cooked sauce with tomatoes, red wine, and juniper berries.

[Adam Balic]

Depends on the cut really. If it is a large chunk, pot roasted is good. If you would like a sauced meat this recipe is traditional in Tuscany. Not normally with pasta, but with pasta is good.

500 gm of lean wild boar shoulder (or other game meat) cut into 4 by 6 cm pieces

1/2 tsp of grated orange zest.

50 gms of finely chopped unsmoked pancetta

2 onions, one roughly chopped, one finely chopped

2 large carrots, one roughly chopped, one finely chopped

2 sticks of celery, including greens, one roughly chopped, one finely chopped

2 bay leaves, a sprig each of rosemary, thyme and sage leaves, tied in a bundle.

2 Tbs of white sugar

3 Tbs of finely chopped flat-leaf parsley

4 Tbs of good quality white wine vinegar

1 cup of dry white wine

1 cup of chicken stock

Salt and black pepper

Extra virgin olive oil

Method:

1. Take the roughly chopped vegetables and gently sauté in a little olive oil. When beginning to soften, take off the heat and add white wine. Allow to cool. Place wine and vegetables in a bowl, add meat and allow to marinate overnight in a cool place.

2. Drain meat (reserving the marinade) and pat dry. Discard the vegetables.

3. In a large flameproof casserole, sauté the finely chopped vegetables and pancetta in a little olive oil. When the vegetables soften, add orange zest and meat. Gently brown the meat. Add the reserved marinade, chicken stock and herbs. Bring to boil then reduce to a simmer and cook for 2.5 hours or until meat is tender.

4. Discard the herbs. Strain the meat and vegetables, reserving the liquid, and put both aside.

5. In a small saucepan, gently heat the sugar until it begins to dissolve and caramelize. Add the vinegar and mix until sugar is completely dissolved. Heat gently for 1 minute then add the strained liquid that you set aside in step 4. Reduce liquid to one cup. Taste and season with salt and pepper. Add the parsley and the reserved meat and vegetables. The sauce should be very slightly sweet and tangy, but the flavours of the herbs and meat should dominate. Keep sauce warm.

It looks like this.