RECIPE FOR WILD BOAR. NEEDED...
A neighbor gave us a large piece of boar meat...shoulder I think, and I have never cooked it...The neighbor said to put it in the slow cooker and let it cook for hours, then pull it apart and eat...
I like spices etc...
Classic did a bit of research and came up with one recipe he said he would love and I would hate *LOL...black beans and chilies
so below is the recipe, tell me what you would think and if you have fantastic recipes or ways to cook wild boar, please post...
Ingredients :
1 1/2 cup Dried black beans
1 lrg Onion finely sliced
6 x Garlic cloves minced
2 x Jalapeno chilies - (2 to 3) cored, seeded,
and minced
5 tbl Bacon fat divided
6 cup Water
2 x Bay leaves
1 x Leg of boar - (7 to 8 lbs)
3 tbl Ground coriander
1 1/2 tbl Ground cumin
1 tbl Marjoram
1 tbl Dried oregano
1 tbl Sage
6 x Garlic cloves thinly sliced
1 cup Dry red wine (Zinfandel)
1 lrg Carrot thinly sliced
6 cup Beef stock
3 cup Peeled tomatoes
(or 28 ounces canned tomatoes)
3 x Green Anaheim chilies cored, seeded,
and cut into 1/2" strips
2 x Red bell peppers cored, seeded,
and cut into 1/2" strips
Salt to taste
Freshly-ground black pepper to taste
1 x Yellow pepper (as garnish) cored, seeded,
and cut into 1/2" strips
Method :
Sort the beans, discard any discolored ones. Rinse and soak the beans in water overnight, changing the water 2 times.
In a large pot, cook the onion, garlic and jalapenos in 2 tablespoons bacon fat over moderate heat, stirring occasionally. Add the beans, the 6 cups of water, and bay leaves and bring to a boil. Reduce the heat to moderate and cook, uncovered until the beans are almost tender, about 30 to 45 minutes. Drain and set aside until ready to use.
Heat remaining bacon fat in a heavy, large pot (big enough to hold the boar). When the fat is hot, add the meat and cook over moderate heat until browned on all sides. Add the herbs, garlic, red wine and cook until the liquid is gone. Add the carrot and beef stock and bring to a boil. Reduce the heat, cover and cook over a moderate heat for about 3 hours, stirring occasionally. When the meat is tender, remove from the pot and allow to cool slightly.
While the meat is cooling, reduce the liquid to about 4 to 5 cups. Remove the meat from the bones and return to the pot. Add the tomatoes, chilies, peppers and cooked beans and bring to the boil. Reduce the heat and cook for 25 minutes or until the meat and beans are very tender. Season with salt and pepper.
Serve with a Zinfandel or Rhone Style wine, or a hearty ale.
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I like spices etc...
Classic did a bit of research and came up with one recipe he said he would love and I would hate *LOL...black beans and chilies
so below is the recipe, tell me what you would think and if you have fantastic recipes or ways to cook wild boar, please post...
Ingredients :
1 1/2 cup Dried black beans
1 lrg Onion finely sliced
6 x Garlic cloves minced
2 x Jalapeno chilies - (2 to 3) cored, seeded,
and minced
5 tbl Bacon fat divided
6 cup Water
2 x Bay leaves
1 x Leg of boar - (7 to 8 lbs)
3 tbl Ground coriander
1 1/2 tbl Ground cumin
1 tbl Marjoram
1 tbl Dried oregano
1 tbl Sage
6 x Garlic cloves thinly sliced
1 cup Dry red wine (Zinfandel)
1 lrg Carrot thinly sliced
6 cup Beef stock
3 cup Peeled tomatoes
(or 28 ounces canned tomatoes)
3 x Green Anaheim chilies cored, seeded,
and cut into 1/2" strips
2 x Red bell peppers cored, seeded,
and cut into 1/2" strips
Salt to taste
Freshly-ground black pepper to taste
1 x Yellow pepper (as garnish) cored, seeded,
and cut into 1/2" strips
Method :
Sort the beans, discard any discolored ones. Rinse and soak the beans in water overnight, changing the water 2 times.
In a large pot, cook the onion, garlic and jalapenos in 2 tablespoons bacon fat over moderate heat, stirring occasionally. Add the beans, the 6 cups of water, and bay leaves and bring to a boil. Reduce the heat to moderate and cook, uncovered until the beans are almost tender, about 30 to 45 minutes. Drain and set aside until ready to use.
Heat remaining bacon fat in a heavy, large pot (big enough to hold the boar). When the fat is hot, add the meat and cook over moderate heat until browned on all sides. Add the herbs, garlic, red wine and cook until the liquid is gone. Add the carrot and beef stock and bring to a boil. Reduce the heat, cover and cook over a moderate heat for about 3 hours, stirring occasionally. When the meat is tender, remove from the pot and allow to cool slightly.
While the meat is cooling, reduce the liquid to about 4 to 5 cups. Remove the meat from the bones and return to the pot. Add the tomatoes, chilies, peppers and cooked beans and bring to the boil. Reduce the heat and cook for 25 minutes or until the meat and beans are very tender. Season with salt and pepper.
Serve with a Zinfandel or Rhone Style wine, or a hearty ale.
Post a comment
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I have lost track of how many hams and shoulders of wild hogs I have cooked. When I lived in central Ga. we cooked 'em ten or twelve times a year.
We had those electric smokers, that have an electric element, and just above that a try for putting wood chips in. Above that, a bowl for adding water to keep the meat moist.
We just put salt and pepper on the meat. We used hickory or pecan chips for the smoke. We used red wine, or else beer in the humidity tray, although water worked well also.
Wild hog is my favorite meat. Less fat than commercial pork, and the flavor is delicious! Good luck!0 -
batter, fry, eat.
works for everything else I eat.[:D][:D]0 -
Select..
I can find all the recipes I could ever want or need on the web, but that is not what I asked...
quote:if you have fantastic recipes or ways to cook wild boar, please post...
the key word being YOU....in other words how do you cook it when you get it..0 -
You can inject it with whatever flavor sauce, heat you want. BTW.. We have used some of the same recipes I linked . They worked fine. If you use the oven, wrap it in alum foil to keep the meat as juicy as possible.[;)] 0 -
quote:RECIPE FOR WILD BOAR. NEEDED...
First: Stop usin' my dots...
Second: Walk around the homestead nekid, and make sure I ain't called late for suppa'...
Third: (an added treat) I'll wear my $3.00 bathroom Polo...
[:X]0 -
here's what i had like 4 days ago. it was slow cooked over "open coals" for hours. it was the best meal ive EVER had! [:p][:p] im not sure what, if at all, he used for seasoning/spices. 
and it was washed down with plenty of "quilsme"...an argentinian light beer [:p][:p][:p] best of luck!0 -
Cook 'em whole in a special box puerto rican style slow and low. 35 or 40 heads of garlic stuffed in, around, on, etc. with olive oil, kosher salt, black pepper, and a little bit of vinegar schmeared all over. 0 -
quote:Originally posted by iwannausername
Cook 'em whole in a special box puerto rican style slow and low. 35 or 40 heads of garlic stuffed in, around, on, etc. with olive oil, kosher salt, black pepper, and a little bit of vinegar schmeared all over.
Actually, I was gonna suggest "Hawaiin Style"...
Dig a hole, wrap in palm leaves with sweet potatoes, pineapple........
You'd be better off getting the ENTIRE recipe from another source (it's been a LONG TIME) BUT IT IS SOME KIND OF GOOD EATING!!0 -
My way?
In an oven baking bag, with fresh spuds, carrots, two cups of water or more. Salt and peper, yes. At seven thousand feet above sea level it takes about two hours, at two hundred and fifty degrees.The carrots come out sweet.The spuds are tender. the sop , form the water is great. The meat, well if you add home made red chilli, its fantastic.If you don't have red chilli make gravy out of the sop. Fresh bread. Oh You have to invite me over, cause there's no way anyone can screw this up.0
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