All of the recipes have been organized by cut and can be viewed at the Le Québécois veal recipe collection.

Finalist #1: Herb Roasted Loin of Veal, Layered Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweet Breads and Parsnip Chips

by David Fritsche, Senior Sous Chef of Jumeirah Essex House in New York City

Finalist #2: Osso Bucco Stuffed Herb Crusted Veal Chop over Porcini and White Truffle Risotto with Brunello de Montalcino Sauce

by Phil Kane, Chef de Cuisine of The Colony Bay Club in Bonita Springs, FL

Finalist #3: Techniques in Veal: Spring Braise en Croute, Saute & Crepenette

by Dean A. Thomas, Executive Chef of Barona Valley Ranch Resort & Casino in Lakeside, CA

Finalist #4: “21^st Century Vitello Tonnato” Braised Grain-fed Veal Osso Bucco and Sashimi Tuna Roll with Celery Root Horseradish Mash, Pignoli Nut Chive Gremolata and Bone Marrow Balsamic Reduction

by Dino Jagtiani, Chef / Owner of Rare and Temptation Bar & Restaurant in Cupecoy, St. Maarten, N.A.

Finalist #5: Veal Scalopini Salad with Grilled Pancetta Wrapped Figs, Goat Cheese & Shitake Mushrooms

By Connie Deady, Corporate Chef of Occidental Petroleum Corp. in Los Angeles, CA

THE WINNING RECIPE:

Herb Roasted Loin of Veal by Chef David Fritsche

Chef David won $1000 in cash and a trip for two to Montreal.  

The four contest finalists; Chef Philip Kane, Chef Dean Thomas, Chef Dino Jagtiani, and Chef Connie Deady won a $250 gift certificate to MarxFoods.com.

Le Québécois Grain-fed Veal is sending a chef and a guest on a trip to Montreal including round-trip airfare for two, 3-night hotel accommodations at the Hotel de la Montagne and $1000 in cash. All you have to do is enter your best veal recipe in the Le Québécois Grain-fed Veal recipe contest for a chance to win.

Check out the list of food service grain-fed veal cuts and if you’d like to buy Le Quebecois Grain-fed Veal to experiment with recipes and applications, call us at (888) 276-5955 or e-mail info@nafood.com for information and pricing.

Last week, we selected four finalists.  And, last Friday our Executive Chef prepared those four recipes for our judges.  

The four finalists are:

Finalist #1: Black & Tan Sirloin, Shank Confit & Southern Fried
by Chef Dean Thomas of Barona Valley Ranch Restaurant in Lakeside, CA

Finalist #2: Wild Boar Ragu with Paparadelle
by Jason Weiner of Almond Restaurant in Bridgehampton, NY

Finalist #3: Roulade of Wild Boar Rack
by Ed Matthews of One Block West in Winchester, VA

Finalist #4: Roast Loin of Wild Boar w/Apricots, Apples & Prunes
by James Canora of Delmonico’s in New York City

All four recipes were delicious and plated beautifully.  The decision was difficult.  But, we had to choose a winner.

THE WINNER: Roulade of Wild Boar Rack by Chef Ed Matthews

Chef Ed will receive a check for $500.  

Thanks again to all of the chefs who entered exceptional recipes.  If you participated in the contest, you’ll receive an email offering you a discount on your first Wild Boar purchase from NAIE. 

And, Le Québécois Grain-fed Veal is hosting a Veal Recipe Contest that starts on October 1st.

Finally, to the home chefs who have been following the contest, you can Buy Wild Boar here.

The intricate flavors of our specialty game sausage can really be enhanced when paired with the right beer or wine. If you’d like to know what to recommend to drink, check out this list of beer and wine pairings for sausage by our resident sommelier.

The Perfect Drinks to go with Your Links:

Venison Sausage with Merlot Wine & Blueberries:  
Wine: 2005 Long Shadows Pedestal (Merlot), Columbia Valley
-or- Sineann Merlot Champoux Vineyard 2006 Washington
Beer: Dogfish Head Black & Blue, Milton, DE (Strong Belgian style fermented with blueberries and blackberries)

Buffalo Sausage with Chipotle Chilies: 
Wine:  2005 Domaine de Belliviere Rouge Gorge, Coteaux de Loir (Pineau d’Aunis)
-or-: (J): Alvaro Palacios Priorat “Les Terrasses” 2005 Priorat, Spain
Beer: Pike Brewing Old Bawdy Barley Wine, Seattle

Rabbit Sausage with White Wine: 
Wine: 2006 Domaine Weinbach Pinot Blanc, Alsace
-or-: La Badiane Cassis Blanc “Terroir des Deux Soeurs” 2007 Provence, France
Beer: Huyghe Brewery Delirium Tremens, Melle, Belgium (golden triple)

Duck Sausage with Orange Liquor:
Wine: 2006 Gross Gelber Muskateller Steirisch Klassik, Sudsteiermark, Austria
-or-: Eric Texier Cotes du Rhone Viognier 2007 Rhone Valley, France
Beer: Unibroue La Fin du Monde, Quebec

Chicken Sausage with Apples & Cranberries:
Wine: 2004 Georg Breuer Spatburgunder, Rheingau, Germany (Pinot Noir)
-or-: Laurent Gautier Chiroubles “Chatenay” Vieilles Vignes 2006 Beaujolais, France
Beer: Brasserie Dupont Foret, Belgium (Organic Saison)

Wild Boar Sausage with Cranberries and Shiraz Wine: 
Wine: 2001 M. Chapoutier Cornas, Rhone, France
-or-: Glaetzer Shiraz “The Bishop” 2006 Barrossa Valley, Australia
Beer: St. Bernardus ABT 12, Watou, Belgium

Duck Sausage with Foie Gras and Sauterne Wine 
Wine: 2005 Domaine de Belliviere Calligramme, Jasnieres, Loire, France (ridiculous off-dry chenin)
-or-: Francois Chidaine Montlouis-Sur-Loire Demi-Sec “Les Tuffeaux” 2006 Loire Valey, France
Beer: Anderson Valley Brewing Company Brother David’s Triple, Boonville, CA

Pro Chefs: For more info, contact us.   Home Chefs: Buy Game Sausages Here.

We received 70 exceptional recipes using a wide variety of cuts in our wild boar recipe contest. All the recipes are indexed by cut and listed below.

Wild Boar Recipes

Rack of Wild Boar
Spice Marinated Rack of Wild Boar
Wild Boar Rack with Barolo Wine Sauce and Polenta
Tunisian Braised Rack of Wild Boar
Cuban Wild Boar Asado with a Sour Orange Mojo
Rack of Wild Boar with Sweet Potato, Apple and Celery Root Puree, Steamed Asparagus and finished with a Roasted Garlic Onion Sauce
Autumn-Poached Rack of Boar
Sassafrash Smoked Rack of Wild Boar with Blackberry & Thyme Glaze
Roulade of Wild Boar Rack
Roasted Rack of Wild Boar, Juniper Berry Sauce, White Chocolate Parsnip Puree, Sauteed Asparagus

Leg of Wild Boar
Wild Boar Goulash
Wild Boar Ragu over Black Truffle Pappardelle
Zinfandel Roasted Leg of Wild Boar
Wild Boar Sauce Piquante

Wild Boar Tenderloin
Chorizo Stuffed Loin of Wild Boar
Wild Boar Tenderloin with Pineapple Chutney
The Harry Curry
Wild Boar Salad with Warm Honey-Mustard Almond Dressing
Black & Tan Sirloin, Shank Confit & Southern Fried
Wild Boar and Barolo Wine Agnolotti with Porcini Mushrooms Ragu
Wild Boar Tenderloin with fresh Berry Sauce and Truffle oil
Applewood Bacon wrapped Boar Tenderloin, Spiced Sweet Potato Mash, Crispy Leeks and Apple Cider Jus
Wild Boar Tenderloin with Balsamic-Cranberry Sauce
Smoked Poblano Wild Boar Tenderloin
“Three Little Pigs” Prosciutto Wrap Boar Tenderloin with Braised Pork Belly, Caramelized Squash and Root Ragu
Boarschnitzel
Boar Tenderloin with Apple Cider Sauce, Sweet Potatoes, Vegetables and Wilted Spinach
Brandied Cherry Tenderloin over Sweet Potato Puree
Roast Loin of Wild Boar with Apricots, Apples & Prunes
Tenderloin of Wild Boar with Maple Porter Reduction
Wild Boar on a Bed of Pilaf with Savory Tropical Salsas
Roast Loin of Boar with Juniper Berries

Wild Boar Belly
Braised Boar “Ancient Chinese Secret”
“Three Little Pigs” Prosciutto Wrap Boar Tenderloin with Braised Pork Belly, Caramelized Squash and Root Ragu
Crispy Wild Boar Belly
Wild Boar Two Ways: Milk Braised Shoulder with Porcini and Celeriac & Braised Belly with Pickled Pumpkin and Pepper Jam

Wild Boar Shoulder
Tagliatelle Pasta with Wild Boar Bolognese
Cajun Orange Grilled Boar
Wild Boar Ragu over Chestnut Polenta
Kahlua Pua’a – Hawaii’an Style Pulled Pork
Grilled Wild Boar “Meatloaf” with Black Truffles
Cinghiale Ragu La Baita
Vanilla and Chocolate
Wild Boar with Sansho Pepper served with Soba-Roll with fresh vegetables and acorn squash puree
Wild Boar Sugo
Wild Boar Shoulder, Boar Baked Apple
Wild Boar Tacos with Fire Roasted Tomato-Chipotle Sauce
Wild Boar Sugo, Pappardelle Pasta and Pea Greens
Wild Boar Two Ways: Milk Braised Shoulder with Porcini and Celeriac & Braised Belly with Pickled Pumpkin and Pepper Jam

Wild Boar Osso Bucco
North Woods Tart Cherry Chili

Bottom Round Wild Boar
Wild Boar Bracciole

Wild Boar Ham
Wild Boar Prosciutto with Candied Avocado, Pistachios and Dried Apricots

Wild Boar Sausage
Wild Boar Sausage with Cranberries and Shiraz Wine Stuffed Chicken Breasts topped with a Chicken Beurre Blanc Sauce
Wild Boar Sausage with Sundried Tomato & Basil

Wild Boar Chops
Spinach and Gorgonzola Stuffed Chops
Wild Boar Chops with Poached Pears
Grilled Wild Boar Chop with Pomegranate-Juniperberry Spaetzle and Roasted Baby Brussel Sprouts
Boar Loin Chops with Cranberry Pepper Jelly
Smoked Wild Boar Chops with Peppered Peach Glaze
Cane Syrup and Cumin Smoked Wild Boar Chop
Stuffed Wild Boar Chops with Sweet Potato, Walnuts & Sage, Honey Thyme Glaze
Croissant Crumb Breaded Wild Boar Chops with Rosemary Brown Butter, Mac ‘n’ Cheese & Roasted Corn off the Cob

Wild Boar Cheeks
Wild Boar Braised Cheeks Surprise

Ground Wild Boar
Bodacious Wild Boar Sliders with Mango-Mint Slaw
Wild Boar Football Beans
Deb’s Wild Boar Recipe
Wild Boar and Portobello Ravioli
Feta-Stuffed Wild Boar Burgers

Wild Boar Steak
Wild Boar Steak

Wild Boar Ribs
Wild Boar Baby Back Ribs
Pulled Boar Rib Meat with Cous cous and vegetables

Wild Boar Neck
Wild Boar Ragu with Paparadelle

Whole Wild Boar
Grilled Christmas Pig with Doves

Home Cooks: Buy Wild Boar Meat

Le Quebecois Veal

Short Ribs
Cheek Meat
Sweetbreads
Liver
Veal Basil Tomato Mozzarella Sausage
Veal Spinach Asiago Artichoke Sausage

Dunedin Veal

Brisket
Skirt Steak
Shank Meat
Chuck Tender
Boneless Breast

Wild Boar

St. Louis Spare Ribs
Hind Shanks
Ground
Bellies
Boneless Shoulder

Venison

Stew
Osso Bucco

Duck

Magret Breast
Peking Breast
Magret Legs

Kurobuta Pork

Bellies
Ground
Cheek
Shanks
Striploin

All Game Sausages

Rabbit

Whole

Bison

Short Ribs
Flank
Hanger
Skirt
Split Marrow Bones

Kobe Beef

Skirt
Ground
Burgers

Lamb

New Zealand Foreshanks
Australia Hindshanks

On Monday, August 11th, our Wild Boar Recipe Contest will be live. Check back here and enter your best wild boar recipe for a chance to win $500. This contest will only be open to food professionals and culinary students.

Stay tuned and check back here on Monday for all the details.