70 Professional Wild Boar Recipes

72 Responses to “70 Professional Wild Boar Recipes”

1. 1
   Matthew Silverman from: Michael Corrigan Restaurant Group says:
   
   Tagliatelle Pasta with Wild Boar Bolognese
   

   Vintner Grill – Las Vegas
   Executive Chef Matthew Silverman
   http://www.vglasvegas.com

   Yield 6 portions

   Bolognese:
   2 lbs Wild boar
   3 cups Port wine
   4 cups Veal stock
   2 lrg Onion
   1 lrg Carrot
   3 ribs Celery
   3 sprigs thyme
   2 Bay leaves

   Rough chop onion, carrot and celery. Brown the boar nicely. Add vegetables and sauté. Deglaze with port wine. Reduce by half. Add veal stock or chicken could be used. Cook covered until boar is tender. Remove boar and shred by hand. Strain out vegetables and reserve broth.

   1 lrg Onion
   2 lrg Carrot
   3 ribs Celery
   1 small Fennel
   3 lrg cloves garlic, chopped
   1c port wine
   1c heavy cream
   ½ c tomato juice
   1tsp sugar
   1lb tagliatelle pasta

   Small dice onion, carrot, celery and fennel. Sauté with garlic and deglaze with port wine. Reduce the wine and add reserved liquid. Reduce by half, add cream and reduce until thickened. Add shredded boar. Cook tagliatelle in salted boiling water according to package directions. Add pasta to Bolognese and toss well.

   To finish - portion evenly up to 6 plates. Garnish with shaved truffled pecorino, fresh grated nutmeg, micro opal basil and extra virgin olive oil.

   August 11th, 2008 at 3:49 pm
2. 2
   Cheflaszlo from: Private Chef says:
   
   The Easy Art of Hungarian Goulash
   

   Venison Goulash
   In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed. Beef chuck, venison, goat or wild boar may be used. Shank, shin or shoulder is used — goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process.
   Goulash is generally served with boiled or mashed potatoes, polenta, dumplings, or Spätzle (nokedli), or alternatively, as a stand-alone dish with bread.

   2 lbs. Leg of venison, cut into 2”chunks
   1 tbsp. White wine vinegar
   ¼ lb. Smoked bacon, finely chopped
   2 large yellow onion, finely chopped
   1 ½ tbsp. hot paprika (Hungarian)
   Fresh thyme
   4 whole allspice
   4 juniper berries
   2 cloves garlic, finely chopped
   2 medium tomatoes, diced
   ½ Hungarian pepper chopped
   2 cups of Merlot
   Sea Salt
   2 tsp. Chopped Parsley
   Freshly ground black pepper

   Put venison and vinegar into a bowl, cover with boiling water. Put bacon into a large pot over medium heat, cook until crisp, 6-8 minutes. Add onions and cook until golden brown. Drain venison add to onions. Increase heat to high and cook it for about 10 minutes. Pull your pot off the fire and add the paprika, stir it up and add 1-cup warm water, thyme, allspice, juniper, garlic, tomatoes, salt, black peppers and peppers. Simmer, covered, until venison is just tender about 2 hours. Add some warm water if needed. Uncover pot; add wine and salt to taste and cook until venison is very tender and liquid has thickened.

   The better the ingredients employed, the better will be the final result.

   cheflaszlo

   August 13th, 2008 at 12:42 am
3. 3
   Chef John from: Chef du’ Jour, LLC says:
   
   Chorizo Stuffed Loin of Wild Boar
   

   Chef John
   Gilbert, AZ

   Serves 6 to 8

   2 to 2.5 Pound Loin Roast of Wild Boar

   1 Pound Premium Beef or Pork Chorizo

   ¼ Cup Chopped Onion

   ¼ Cup Chopped Celery

   ¼ Cup Sliced Carrots

   ½ Cup Dried Figs (if not available any dried fruit may be used)

   2 Tablespoons Extra Virgin Olive Oil

   8 Cups Cornbread Crumbled

   1 Cube Unsalted Butter

   ½ cup Chicken Broth

   4 Tablespoons Granulated Garlic

   2 Tablespoons Granulated Onion

   1 Tablespoon Cumin

   1 Tablespoon Old Bay Spice Blend

   1 Tablespoon Smoky Paprika

   ½ Tablespoon Kosher Salt

   ½ Tablespoon Fresh Cracked Black Pepper

   2 Feet of String or Cooking Twine

   Prepare the Stuffing:

   In a large sauté pan cook the chorizo for about 5 to 7 minutes, break it up into large chunks. Drain excess liquid and place in a large bowl and set aside. To the same pan, ad the extra virgin olive oil and sauté the onion, celery and carrots for approximately 7 minutes or until the onion is translucent, roughly chop the dried figs and ad to the sauté pan, continue to cook for approximately one minute. Remove from heat and ad to the chorizo. Stir in the crumbled cornbread. Melt the butter in the microwave until it is liquid, approximately 1 to 1.5 minutes. Ad to the mixture along with the chicken broth. Mix all ingredients well to combine. Set aside.

   To stuff the wild boar loin. Make a cut the entire length of the loin and continue to cut making a cut deep enough so that the loin can be opened. The technique is also referred to as “butter flying”. Be careful not to slice too far as you will defeat the purpose of stuffing the loin. Use approximately 2 to 3 cups of the stuffing mix placing it into the center of the butter flied boar loin. Fold the loin over as to enclose the stuffing. Using the string tie the loin in 4 sections, starting at one end and finishing at the opposite end. This will ensure that the stuffing will remain in the boar loin during the cooking process.

   Place the stuffed wild boar loin into a baking pan or shallow baking dish, top with the ¼ cup of Spice Blend (do this by combining the spices in the ingredient list to create a nice rub) ((rubbing into the exterior of the meat)) and place in a preheated 350 degree oven for approximately 1 hour and 30 minutes or until the internal temperature of the loin reaches 140 to 150 degrees. (Less done is up to you and your taste preference, this temperature will be medium to medium well) Remove from oven and let rest in the baking dish for 5 minutes. Remove the string and slice into nice 11/2 inch to 2 inch slices and serve.

   Place remaining stuffing in a baking dish and bake for 30 minutes.

   August 13th, 2008 at 9:01 am
4. 4
   Steve Samuels from: Ambrosia & Culinaire America says:
   
   Braised Boar “Ancient Chinese Secret”
   

   Ingredients:

   1) Wild Boar Belly—2 ½ pounds
   2) Soy Oil or any light vegetable oil—1/4 cup
   3) Rich Chicken Stock—3 quarts
   4) Celery—4 ribs, large dice
   5) Fresh Ginger, Sliced—4 ounces
   6) Carrots—2ea. large dice
   7) Star Anise—4 pieces
   Soy Sauce—1 ounce
   9) Kecap Manis *—to drizzle before service

   Method:
   Cut pork into eight 5 ounce pieces, meanwhile heat the oil in a large sauté pan-not too hot- and sear the pork pieces in the oil. When all sides of the pork are browned, transfer to small sheet pan & refrigerate while next step is being executed.
   Combine ingredients 3 through 8. Bring to a boil. Pour into a two inch hotel pan, solids included.
   Place pork (you’ll see which way is right-side-up) in braising liquid. You’ll want to submerge them until just the very tops of the pork are visible.
   Wrap with plastic wrap, then aluminum foil. Place in preheated 350˚ oven for two hours, forty five minutes.

   Service:
   Remove pork from broth. Skim fat from liquid & remove star-anise pods. Puree liquid and vegetables to as sauce. (Use a small amount on plate). Place portion of pork belly at the center of the little pool of aromatic sauce. Drizzle a little kecap manis on pork & garnish with a solitary cilantro sprig. After cooking, this makes a perfect 3 ounce portion.

   • Kecap Manis is also known as Sweet Soy Sauce, but is actually palm sugar molasses. It is available in most Asian markets, and more frequently in major super markets.
   • A great wine for this 1st course is a Finger Lakes Riesling (or Gewurtztraminer)

   August 13th, 2008 at 12:01 pm
5. 5
   Capt. Richard C. May from: says:
   
   
   

   Captain Dick’s Cookbook

   Here in Florida wild hogs are plentiful. My recipe is very basic but very good.

   2 cups Orange Juice
   2 tsp. salt
   1 tsp. Black pepper
   2 tsp Everglades or Cajun seasoning
   1/2 tsp. Garlic powder
   4 Tbls of Worcestershire Sauce

   Use a 100 lb. or smaller wild hog’s shoulder or ham only. Mix all the ingredients and marinate the hog meat in it for 2 hours for or more. Remove the meat from the marinade and place it on a sheet of heavy duty aluminum foil and splash it all over with Worcestershire sauce. Slow cook it over a wood fir or gas grill until meat pulls away with a fork. Cook a wild hog well done only.

   August 13th, 2008 at 12:54 pm
6. 6
   John R Walsh Jr. from: Chefs Expressions says:
   
   Wild Boar Bracciole
   

   12 thin (1/4-inch thick) slices bottom round Wild Boar (about 2 1/2 pounds)
   1/4 cup olive oil
   6 tablespoons melted butter
   Salt and freshly ground black pepper
   6 cloves garlic, minced
   6 tablespoons finely grated winter Parmesan
   1 cup Panko Japanese bread crumbs
   1/2 cup chopped fresh parsley leaves
   1/4 cup chopped fresh basil leaves
   4 hard-boiled eggs, chopped
   2 tablespoons capers, drained
   1 onion, thinly sliced
   1 cup red wine
   8 cups of veal stock
   Pasta, for serving
   Serves 8
   Place the boar slices between sheets of plastic wrap, working 1 or 2 at a time, and pound with a meat pounder or rolling pin until very thin, about 1/8-inch thick. Remove the plastic wrap and repeat with the remaining meat slices. Rub the meat slices on both sides with 2 tablespoons of the olive oil and the melted butter. Season the meat on both sides lightly with sea salt and freshly cracked Tellicherry pepper.
   In a mixing bowl combine the garlic, winter Parmesan, bread crumbs, parsley, basil, boiled eggs, capers, and toss to combine. Divide the bread crumb mixture evenly among the slices of meat, about 1/3 cup of stuffing for each slice of meat, spreading to within 1-inch of the edges. Carefully roll each piece of meat into a tight cylinder so that it resembles a fat cigar. Use toothpicks to secure the meat.
   In a large sauté pan add some olive oil and butter; once the butter beings to bubble sauté the boar till brown remove and keep in a warm plate. Deglaze the pan with the red wine and add the veal stock, place the Wild Boar rolls in the sauté pan. Heat oven 350o. Cover the pan and pace in oven and cook for 1 hour, till boar is tender. Remove boar and place in a warm place. Reduce the braising liquids by 1/3 and strain and incorporate remaining butter.
   To serve boar slice on a diagonally and finish with sauce

   August 14th, 2008 at 1:27 pm
7. 7
   Crystal McKnight from: California Grill says:
   
   Wild Boar Tenderloin with Pineapple Chutney
   

   Grill off the wild boar tender lion by:

   1 whole wild boar tender lion

   Fresh ground pepper1 Tab.

   Salt 1 Tab.

   Oil 2 oz

   Finley chopped garlic 1 clove garlic

   1) Mix the oil, salt, pepper and garlic

   2) Rub lion with mix

   3) Grill until 150 degrees and then lat set for 10 min

   4) Slice 2 inch and sieve hot

   *Wood for grill should be equal part hacker, oak and apple wood

   Pineapple chutney Sauce:

   Yield 4-3 fl oz portion

   Pineapple Juice 8 fl oz

   Yellow pepper 1/8 of a cup

   Red pepper 1/8 of a cup

   Sambucca 2 fl oz

   Sugar 2 Tab.

   Raisins 1/8 of cup

   Butter 1 oz

   AP flour 1 oz

   Basil (chiffonade) 2 leaf

   1) Sweat peppers and onions in the butter and then add the flour stirring for 3 min

   2) Add pineapple juice, sabumucca and sugar; bring to a light boil

   3) Reduce by ¼

   4) Add basil at the very low heat and let simmer for 10 min

   5) Tack off heat, and then mix in the raisins

   6) Serve hot

   Spinach with raisins and pine nuts:

   Spinach, stemmed de-ribbed 1 #

   Prosciutto, thinkly sliced 1, chiffonade 4 slices

   Pine nuts, toasted 1 ½

   Raisins, chopped 2 oz

   White wine 4 fl oz

   Salt to taste

   Ground black pepper to taste

   1) Bloom raisins in white wine

   2) Trim and wash spinach, cook in a small quantity of salted boiling water until wilted (about 30 sec.) drain . Cool under running water and drain again. Press excess water out of the spinach but do not squeeze too dry

   3) Heat oil in pan. Crisp prosciutto in oil and remove to drain. Toast pine nuts in same pan, stirring until gold brown, season and set aside.

   4) Drain raisins and discard the wine

   5) Add spinach, raisins, pine nut, prosciutto and then season to tasted. Sauté until hot

   6) Serve immediately

   Sweet potato and Yukon gold potato gratio:

   Yield 6 severing

   Butter 1 Tab

   Garlic, finely minced 2 cloves

   Cheddar cheese, shredded 2 cups

   Basil, chiffonade 2 Tab

   Yukon gold potato, unpeeled, cut 1/8 in slices 2 lbs

   Sweet potato , peeled, cut 1/8 in slices 1 lb

   Heavy cream 2 cups

   Chef’s herb salt to taste

   Ground black pepper to taste

   1) In a stainless bowl, combine cheese, garlicky, basil, thyme and seasoning

   2) In buttered half pane one-third of both types of potato

   3) Repeat the layers once and then top with remaining potatoes

   4) Pour heavy cream over the top

   5) Cover with buttered piece of foil/ parchment

   6) Place in a 375 dregs F oven until desired tendeness and then remove foil/ parchment to brown topping.

   7)Hold warm for service

   Plate up for Wild Boar tender lion with pineapple chutney sauce:

   4 oz of potato 12 o’clock

   Lay boar on it facing 6 o’clock

   Ladle 1 oz sauce over the meat

   3 oz of the spinach with raisins and pine nuts on the right side of plate

   Add fluff to left side if you like

   **Wine Recommendation is a fine Pino Noir

   August 18th, 2008 at 8:55 am
8. 8
   Francy Deskin from: East City Grill (Weston, FL) says:
   
   Wild Boar Ragu over Chestnut Polenta
   

   Serves 6

   2 pounds Wild Boar boneless shoulder, cut into 1” cubes

   2 Tablespoons salt, plus more to taste

   1 teaspoon pepper, plus more to taste

   2 Tablespoons granulated garlic

   1 Tablespoon dried oregano

   3 Tablespoons olive oil

   1 large onion diced

   1 fennel bulb diced

   6 cloves garlic crushed

   1 cup Barolo

   2 33 oz. cans San Marzano tomatoes

   1 box Beretta Gran Express polenta

   2 quarts water

   2 Tablespoons olive oil

   1 cup parmesan

   1 cup cream

   1 cup chestnuts, chopped

   ½ cup chestnut honey

   ¼ cup each fresh chopped parsley and basil

   Season the boar with salt, pepper, granulated garlic and dried oregano, massage in to meat. Warm oil olive over high heat in a medium sized, heavy bottomed pot. Add the seasoned meat to the pot, preferably in a single layer, stirring occasionally. Once seared, drain the meat into a colander. Return meat to the pan and add onion, fennel and garlic until softened and translucent. Deglaze with the Barolo; reduce by half. Crush the tomatoes by hand and add them to the pot. Rinse the cans out with a half can of water, and add it to the pot. Season to taste with salt and pepper. Bring to a boil, and reduce to a simmer. Allow to cook until meat is tender, one to two hours, stirring occasionally.

   For the polenta, pour 2 quarts of abundantly salted water into a non-stick pan and add 2 tablespoons of olive oil. Allow water to boil for 2 minutes. Remove pot from the heat and quickly pour all the polenta into the water, beating with a whisk or wooden spoon. Return the pot to the stove and cook for 5 - 6 minutes on a medium high flame, stirring constantly. Turn the heat off, stir in parmesan and cream, and let the polenta settle for 1 minute. Fold in chestnusts.

   To serve, divide polenta among six warmed serving plates. Drizzle with chestnut honey. Top with ragu. Garnish with fresh chopped parsley and basil.

   August 19th, 2008 at 8:21 am
9. 9
   Melinda Winner from: Cookbook: Yankee Cooking with Southern Charm says:
   
   Wild Boar sausage with cranberries and Shiraz wine stuffed chicken breasts topped with a chicken Beurre Blanc Sauce
   

   4 large boneless, skinless chicken breasts

   1 (12 oz) package Wild boar sausage with cranberries and Shiraz wine, (specialty meats store or online through http://www.marxfoods.com/) Casing removed and crumbled in to pieces.

   ¼ to ½ batch summer in the south rub, recipe to follow. (Store any left over rub in air tight container for up to 6 months. Great for any meat or seafood)

   .

   Preheat oven to 380 degrees. Pound out chicken breast flat. Stuff each breast evenly (1 sausage per breast casing removed) with wild boar sausage. Then tightly roll each breast and use a metal skewer to hold together. Now rub down each breast with the summer in the south rub, apx. 1 tablespoon per breast maybe more if large make sure to completely cover the whole breast with rub. Now place stuffed breasts on to a large baking sheet that has been sprayed with non stick baking spray or Reynolds non stick foil works wonderfully then cover with foil and bake for 30 minutes. Uncover and return to oven for another 15 to 20 minutes until lightly browned. Serve over a bed of creamy risotto topped with the beurre blanc sauce follow directions on package for cooking risotto using chicken stock and 1/2 cup heavy cream to finish.

   SUMMER IN THE SOUTH BAR – B - QUE RUB

   5 Tbsp sweet and smoky paprika

   ¼ cup brown sugar

   2 Tbsp salt

   1½ Tbsp ground cumin

   1 Tbsp ground allspice

   1 Tbsp chipotle chile powder

   2 tsp black pepper

   Just whisk together and store it in an air tight container.

   Chicken Beurre Blanc Sauce:

   1 cup good chicken stock
   1/8 cup dry white wine
   1 cup heavy cream

   ¼ tsp. celery salt
   1 tablespoon fresh parsley leaves, very finely chopped
   4 tablespoons (1/2 stick) butter, cut into cubes.

   Pepper to taste (I use McCormick’s pepper melody about ½ tsp. it is up to you however)

   Combine the chicken stock and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to thicken over low heat. Stir in parsley, celery salt and pepper.

   Remove any toothpicks from chicken and place on serving dish. Whisk butter into sauce just before serving, and drizzle sauce over chicken.

   August 19th, 2008 at 3:20 pm
10. 10
    Derek Paradise from: California Grill Walt Disney World says:
    
    Wild Boar Ragu over Black Truffle Pappardelle
    

    Wild Boar Ragu over Black Truffle Pappardelle

    7-10# Bone in wild boar leg
    1 btl. Red wine (preferably Sangiovese)
    5 ea bay leaf
    1 oz juniper berries
    1 oz black peppercorns
    2 oz. Olive Oil
    1.75# medium diced onions
    1# medium diced celery
    1# medium diced carrots
    7 oz. chopped garlic
    2 qts. Tomato sauce
    3.5 qts. Wild boar stock
    To taste Sea Salt and black pepper
    As needed chopped Italian parsley
    To taste White Truffle oil (optional)
    1 recipe Black Truffle Pappardelle

    1. Break down boar leg and cut into 1 inch cubes, save bone for stock.
    2. Season boar with salt and pepper then marinate in wine, bay leaf, juniper berries and peppercorns over night.
    3. Remove boar from marinade (save marinade for later)
    4. Heat oil to sear the boar and set aside
    5. sauté the onions, carrots and celery until lightly caramelized
    6. Add garlic and cook till soft
    7. Deglaze with the wine reduce till gone
    8. Add the tomato sauce cook till heated
    9. Add the boar and simmer until the tomato sauce coats the meat
    10. Add the boar stock , simmer until the meat is fork tender (about 90 minutes)
    11. Break up boar meat with a fork until ragu consistency is reached
    12. Check seasoning
    13. Serve over Black Truffle Pappardelle
    14. Finish with chopped Italian parsley and white truffle oil

    Wild Boar Stock

    Wild boar bone, from leg
    1 tbs Juniper berries
    2 ea Bay leaf
    2 tbs Black peppercorns
    2 oz Italian parsley
    4 oz mushroom stems (optional)
    4 oz Carrots
    4 oz Celery
    8 oz Onion
    Water enough to cover

    1. Add all ingredients in a stock pot
    2. Bring to a boil, skim
    3. Simmer for 2 hours, skim as necessary
    4. Strain and cool

    Black Truffle Pappardelle

    6 cups unbleached flour
    6 eggs
    ¾ tsp extra-virgin olive oil
    2oz chopped black truffles

    1. Mound 5 cups flour on a large surface, make a well In the middle
    2. Add the eggs ,oil and black truffles beat together with a fork slowly incorporating the flour until it forms the dough
    3. Knead the dough for about six minutes adding flour as needed (dough should be elastic and slightly sticky.
    4. Form into a ball cover and rest for 30 minutes at room temperature
    5. Cut dough into four pieces
    6. Roll out dough and cut into 1 inch wide pieces
    7. Repeat with the 3 other pieces
    8. Cook pasta in salted boiling water

    August 21st, 2008 at 9:44 pm
11. 11
    Chef Ken Hulme from: The Kilted Cook Personal Chef Service says:
    
    Kahlua Pua`a -- Hawaii’an Style Pulled Pork
    

    Wild pigs can be real pests in Hawai’i, but they sure taste good when prepared in the traditional imu or pit fire. Don’t have a pit fire handy? You can still make this delicious version of “pulled pork” in the oven.

    5-8 lbs Wild Boar Butt or Shoulder Roast, Boneless
    5-8 tablespoons Liquid Smoke
    5-8 tablespoons Hawaii’an Sea Salt, or Kosher salt if you have to
    1-1/2 cups water
    optional 1-2 banana leaves or 4-8 Ti leaves (check with your local florist)

    Preheat oven to 250F.

    With a sharp knife, slash the roast about 1/4” deep in a 1-2”diamond pattern (like a ham).

    Rub the sea salt into the meat, then brush on the Liquid Smoke. Wrap the meat up in the leaves, tie with butcher’s twine, and place in a roasting pan with water. Cover and cook 1.5 hours per pound, or until the meat pulls apart with a pair of forks.

    Unwrap and remove meat, reserving the liquids but discarding the leaves. Shred the meat and combine it with the cooking liquid.

    Serve in a hoagie style bun with a side of fresh cole slaw. Most Hawai’ians don’t addd BBQ sauce. Or, you can serve this as “plate lunch” with white rice and steamed vegetables.

    August 22nd, 2008 at 8:15 am
12. 12
    Daniel Atwell from: 191 Club says:
    
    Spice Marinated Rack of Boar
    

    Spice Marinated Rack of Wild Boar with Pistachio Crust

    Recipe for 1 rack, 8 bone

    Red wine marinade:

    Small dice 1 onion, 2 garlic cloves, 3 oregano sprigs, 3 thyme sprigs, 1/8 cup juniper berries, 3 fresh bay leaves, 2 tablespoons Black Peppercorns, pinch of salt, 2 cups red wine, 1 cup dark roasted chicken stock

    Bring all ingredients to slow simmer and allow cooking for 5 minutes, placing in refrigerator until chilled.

    Pistachio Crust:
    Roast ½ cup of Pistachios at 300f for 10 minutes, finely chop and add ½ Panko Bread Crumbs, pinch of salt and crack black pepper.

    Take the Wild Boar Rack, wrap the bones in plastic wrap and put in the marinade. Be sure the meat is fully immersed. Allow marinading for a minimum for 3 days, each day turning over once.

    Remove from Marinade, pat dry and bring to room temperature. Remove plastic wrap and rub the rack with a little sharp mustard, and coat with Pistachio Crust.

    Pan Sear in a French Steel Pan with Clarified Butter until Crust is golden brown, turn over and place in 375f oven until fully cooked, 10-15 minutes.

    Let rest and cut into individual chops,

    Serve over Garlic Sautéed Baby Spinach and Wild Rice Pilaf

    August 24th, 2008 at 7:28 am
13. 13
    Russell Scott from: Isleworth Golf & Country Club says:
    
    Grilled Wild Boar “Meatloaf” with Black Truffles
    

    Roasted Apple-Grain Mustard Sauce

    Meatloaf - Yields: 4 servings

    Ingredients
    Wild Boar Shoulder or Neck meat 16 oz
    Pork Butt 50/50 lean to fat 8 oz
    Olive oil 1.5 oz.
    Mushrooms Cremini quartered 2 cups
    Onion, Sm Dice 1 cup
    Celery, Sm Dice ½ cup
    Carrots, Sm Dice ½ cup
    Garlic, minced 1 tsp.
    Black Truffle, Brunoise 4 Tbsp.
    White Truffle Oil 2 Tbsp.
    Parmesan Cheese ¼ cup
    Whole Egg 1 ea
    Bread Crumbs ½ cup
    Parsley, fresh chopped 2 Tbsp.
    Oregano, fresh chopped 1 Tbsp.
    Rosemary, fresh chopped 1 tsp
    Dijon Mustard 2 tsp
    Ketchup 2 Tbsp.
    Worcestershire sauce 1 tsp.
    Porcini mushroom powder 1 Tbsp.
    Salt 1 tsp
    Black Pepper 1 tsp.

    Method
    1. Small dice the onion, celery, carrots, quarter the mushrooms and sweat in olive oil with the minced garlic until tender, allow to cool.
    2. Med dice boar and pork butt. Grind separately through ¼ inch die and then mix briefly and grind together into a small stainless mixing bowl on ice. (If meats are too lean replace 4 oz. pork with 4 oz. bacon)
    3. Fold the sweated vegetables and truffles into the ground meat
    4. Fold in parmesan, egg, breadcrumbs, Dijon, ketchup, Worcestershire salt, pepper, parsley and oregano, rosemary & porcini powder. Mix well.
    5. Test the favor by making a mini hamburger patty, pan fry it and taste. Adjust seasoning as needed.
    6. Roll up meatloaf mixture onto a greased piece of parchment.
    7. Bake on a sheet pan at 375 degrees to 160 degrees internal.

    Whole Grain Mustard Apple Sauce

    Ingredients
    Granny Smith Apples 1 lb.
    White Wine 1 cup
    Brown sugar ½ cup
    Cinnamon Stick 1 each
    Ginger, sweet pickled (sushi) 1 oz.
    Whole Grain Mustard 2 Tbsp.
    Chives, fresh 1/8 in. cut 2 Tbsp.
    Lemon Juice as needed
    Sugar, granulated as needed

    Method
    1 Peel, core and quarter the apples,
    2 Toss the apples, brown sugar, cinnamon, ginger and wine together in a bowl.
    3 Place in a non reactive casserole dish, cover and bake at 350 degrees for 30 to 40 minutes, until the apples are very soft
    4 Remove the cinnamon stick and pour the baked apple mixture in to a bowl and whisk smooth or blend in a food processor.
    5 Stir or blend in the whole grain mustard and cut chives
    6 Adjust seasoning with sugar and lemon juice

    August 25th, 2008 at 10:24 am
14. 14
    Frank Scibelli from: Mama Ricotta's says:
    
    Cinghiale Ragu La Baita
    

    INGREDIENTS
    2 ½ pounds Cooked, shredded wild boar shoulder, drain fat*
    2 cups Extra Virgin Olive Oil
    1 Medium carrot, small dice
    2 Medium red onions, small dice
    4 Celery stalks, small dice
    2 Fresh Rosemary sprigs, chopped
    6-8 Fresh Sage leaves, large chop
    3 Fresh bay leaves
    2 cups Red Wine
    2 cups Water
    4 cups San Marzano crushed tomatoes
    To Taste Salt & Pepper

    METHOD:
    *Cut shoulder into 1/2 inch cubes. Heat 3 tablespoons olive oil in a heavy skillet over medium high heat and brown well on all sides. Drain off any fat and set aside.
    In a large sauce pan over medium high heat add remaining olive oil. Add vegetables and herbs and sauté for 10 minutes or until they begin to brown. Add the cooked boar meat to the pan, and sauté for 15 more minutes to let all ingredients combine. Add the wine and cook for 3-4 minutes to cook off the alcohol. Add the water and tomatoes. When the sauce comes to a boil, reduce the heat and simmer for 45 minutes. Taste and adjust with salt and pepper. Serve with fresh fettuccine.

    August 26th, 2008 at 9:58 am
15. 15
    Benjamin Dotto from: Texas Culinary Academy says:
    
    The Harry Curry
    

    2 tsp Garlic, minced
    6 oz Onion, sliced
    3 oz of Ghee (clarified butter)
    4 oz Canned Diced Tomato
    1 tsp Ginger, minced
    1 tsp Brown Sugar
    2 oz White Wine Vinegar
    1/2 tsp Turmeric
    1 oz Hot Cherry Peppers
    8 oz tenderloin wild boar
    2 six inch toasted poppy seed french loaf
    2 oz Peperoncini, sliced and lightly sauteed
    2 oz of medium diced Roma tomato
    1 Kosher Dill thinly sliced

    Spice mix:
    4 each Chile Arbol, seeded
    1/2 tsp Fenugreek
    1 tsp Black Peppercorn
    4 each Cardamom Seeds
    1/4 stick Cinnamon
    1 tsp Mustard seeds
    1 each Clove
    1 tsp Whole Cumin
    1 tsp Coriander Seed

    Braise Tenderloin season with salt and pepper.

    Toast spices–>Peppers, cinnamon, clove, cardamom –> toss in ground spices ( cumin, mustard, coriander and fenugreek) add Ghee.

    (different pan) Sweat onion, garlic and ginger–> add diced tomatoes–> deglaze white wine vinegar–> add two mixtures in food processor and at this time add cherry peppers and brown sugar. (this is your curry paste).

    Toast Bread –> Saute peperoncini.

    Spread paste in toasted bread–>add meat (thinly sliced) tomatoes, peperoncini and sliced kosher dill.

    August 26th, 2008 at 10:46 am
16. 16
    Lola Forbes from: Scottsdale Culinary Institute says:
    
    Spinach and Gorgonzola Stuffed Chops
    

    2 10 oz. bone-in boar chops
    8 ounces fresh spinach, lightly sautéed
    1/3 cup gorgonzola cheese crumbles
    1/3 cup walnut pieces
    2 ounces prosciutto, chopped
    2 Tbs. shallots, finely minced
    1/2 cup chanterelle mushrooms, thinly sliced
    2 Tbs. clarified butter
    2 Tbs. whole butter
    1/4 tsp lemon zest
    1/2 tsp garlic, finely minced
    Kosher salt
    Black pepper

    Toast walnuts in oven at 400 degrees for 5 minutes. Use large skillet to sweat shallots and mushrooms in a tsp. of clarified butter. Add toasted walnut pieces, prosciutto, spinach, and garlic. Heat through then add gorgonzola crumbles. Set off to the side.

    Mix whole butter, lemon zest and a pinch of salt and refrigerate.

    Cut pockets in boar chops. Season inside and outside of chops with salt and pepper. Stuff spinach mixture inside chops evenly. Heat clarified butter to smoke point in large skillet. Pan sear stuffed chops until golden on each side. Place skillet into a 400 degree oven for 10-15 minutes, or until internal temperature of stuffing reaches 145 degrees.

    Remove chops from skillet and place on serving plate. Top each chop with a teaspoon of the compound butter. Garnish plate with any remaining heated spinach mixture around chops.

    August 28th, 2008 at 1:04 pm
17. 17
    Andy Trousdale from: Le Bistro Restaurant & Cooking School says:
    
    Wild Boar Braised Cheeks Surprise
    

    serves 4:
    4 wild boar cheeks
    8oz ground pork belly
    8oz ground wild boar shoulder
    4 black mission figs
    2oz toasted pine nuts
    2oz sun-dried cranberries
    2 shallots ( finely chopped )
    2 large cloves garlic ( finely chopped )
    1 tsp crushed pink peppercorns
    1/2 tsp allspice
    6 juniper berries
    1oz vegetable oil
    sea salt & black cracked pepper for seasoning
    12 oz Porto
    2 pt good strength brown veal stock

    12 oz shelled edaname
    1 oz fresh mint leaves
    2 oz Kerrygold Irish butter
    1 lb baby bliss potatoes
    1oz white truffle oil

    Trim cheeks if necessary, season with salt & pepper, brown lightly in a hot saute pan with a little vegetable oil.
    Remove from the pan & place on to paper towels, pour off the excess oil.
    Add 1oz shallots, 1oz garlic & lightly saute.
    Add cheeks to the pan, add 10 oz of Porto, cover with a lid & lightly simmer for 5 minutes.
    Add veal stock, bring to a boil, skim,add crushed juniper berries, simmer on low heat for approximately 1 hour or until tender.
    Remove cheeks & cool.Place broth back onto a low simmer to reduce to a light glaze, season to taste & strain though a chinoise.

    In a bowl add ground pork, ground boar, the remaining 1 oz of each of the shallots & garlic, cracked pink peppercorns, allspice,salt & pepper, pine nuts, cranberries & the remaining 2 oz of Porto, mix well. Cover & leave in the refrigerator for 30 minutes along with the cheeks.
    Remove cheeks & meat mixture from the refrigerator, pry open each one of the cheeks & place inside one of the figs, close, then divide the meat mix into four & wrap around each one of the cheeks & seal together.
    Place on a cooling rack on top of a sheet pan & cook in a pre-heated oven at 400f for 12 minutes, remove & rest for 5 minutes.

    Shape bliss potatoes into mushrooms & blanch.
    Heat a little vegetable oil in a skillet, add potatoes, roast for 10 minutes, turning every 2 minutes, remove.

    Blanch edaname for 30 seconds, add to a sauce pan with butter & mint, just heat to melt butter.

    Plating;
    Using four oblong plates, place two small rows of edaname down the center.
    Cut each of the cheeks in half & open out to give two halves, place onto the center of each of the four plates. Drizzle sauce reduction over cheeks.
    Place potatoes at the top of each plate, pour over a little white truffle oil, a little salt & serve.
    Bon appetit

    August 29th, 2008 at 12:20 pm
18. 18
    Diane Halferty, Exec Chef from: CULINARY ADVENTURES, LLC says:
    
    BODACIOUS WILD BOAR SLIDERS with MANGO-MINT SLAW
    

    6 Sliders (Recipe can be increased proportionately)

    Mango Slaw:

    1 Cup Cold Slaw Mix

    1 Mango, pitted, peeled, cubed

    2 Tablespoons minced fresh mint leaves

    2 Tablespoons Rice Vinegar

    1 Tablespoon Fresh lime Juice

    1 Tablespoon light Brown Sugar, or to taste

    Sliders:

    1-1/2 Pounds coarsely ground Wild Boar meat

    1 Large Egg

    1 Tablespoon minced Jalapeno Peppers

    ½ Cup finely chopped sautéed onion

    1 teaspoon Garlic Powder

    1 teaspoon Kosher Salt, or to taste

    6 1-inch cubes Jalapeno-Jack Cheese

    6 mini Kaiser or mini-burger buns (regular size can be trimmed if needed)

    Butter for buns

    6 Tablespoons Asian Sweet Chile Sauce

    Combine slaw mix and mango in a non-reactive bowl. In a small bowl, whisk together the vinegar, lime juice and brown sugar until sugar dissolves; pour over the slaw mix and toss well. Cover and chill until ready to use, mix once again before using.

    Combine wild boar meat, egg, peppers, onions, garlic powder and salt in a mixing bowl. Form six rounded patties just slightly larger than the mini bun bottoms. Press a cube of cheese in the center of each patty, then chill until ready to grill/broil.

    Heat grill or broiler, and cook patties until cooked through 4 inches from the heat and browned on both sides (internal temperature should be 160 Degrees F) (about 8 minutes total).

    Meanwhile, toast or grill buns until golden brown, butter. Spread the chile sauce on toasted sides of the buns (tops and bottoms).

    Put a cooked patty on each bun bottom, and with a slotted spoon, transfer some mango slaw onto the top of each patty. Serve hot.

    September 2nd, 2008 at 10:52 am
19. 19
    Heather Young from: Milwaukee Area Technical College says:
    
    Wild Boar Salad with Warm Honey-Mustard Almond Dressing
    

    My first job was at a restaurant that was very popular in the late ’80s and early ’90s. They never really needed to change much to keep their clientele coming back year after year. I worked as a pantry cook and one of the very popular salads was the spinach salad with warm bacon dressing. I thought back to that salad when I decided to enter this contest. The thought of freshly sliced hot wild boar, right from the oven, over a salad with a warm, sweet dressing made my mouth water. The toasted almonds, coated in the dressing also gives the consumer something to crunch on.

    Wild Boar Salad with Warm Honey-Mustard Almond Dressing

    4 servings

    1T olive oil
    4 Wild Boar tenderloin portions ( 6oz each)
    salt
    pepper
    1 cup pearl onions (fresh or thawed frozen)

    Dressing: (makes 1 cup)
    1/2cup and 1/2T olive oil
    4T shallots, minced
    1/2 cup whole plain almonds
    3T red wine vinegar
    4T honey
    2T natural stone ground mustard

    16oz spring mix greens
    3oz goat cheese

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Heat 1T olive oil in nonstick skillet over medium high heat.
    3. Season all sides of tenderloin portions with salt and pepper. Add tenderloins to skillet and sear each side quickly to get a golden brown color.
    4. Remove tenderloin from skillet immediately and place on baking sheet pan. Pour pearl onions over meat on pan and place in oven. Cook in oven until meat is desired temperature. Keep onions roasting in oven until golden brown.
    5. To make dressing: Heat 1/2T olive oil in clean skillet over medium heat, leaving remaining 4T olive oil for dressing later. Add shallots and almonds to skillet and sweat shallots until golden brown, stirring occasionally.
    6. Turn off heat and add red wine vinegar to skillet. Add remaining 4T olive oil and mustard and honey. Turn on heat to low and stir dressing to emulsify (combine vinegar and oil so it does not separate). Remove from heat and keep dressing warm.
    7. Remove tenderloin from oven and let rest before slicing.
    8. In a large stainless steel bowl or salad bowl combine salad greens and pearl onions, still warm. To add goat cheese, break in to pieces and distribute among greens.
    9. Add just enough warm dressing to salad greens to coat and gently toss together. The goat cheese will melt slightly and also coat the salad greens. Distribute greens evenly among plates.
    10. Slice wild boar tenderloin portions and place on top of each salad. Spoon 1T remaining salad dressing over sliced meat.

    September 2nd, 2008 at 10:56 am
20. 20
    Dean A. Thomas from: says:
    
    
    

    Black & Tan Sirloin, Shank Confit & Southern Fried
    -Dean Thomas from Barona Valley Ranch Restaurant

    “This menu item features three various preparations for wild boar. First, I sear the loin and make a pan sauce using the classic combination of Guinness and Bass Ale as the inspiration for the Black & Tan Sauce. The shank is trimmed to remove the small bone and muscle then cured and simmered in duck fat. Finally taking the tenderloin, pound thinly to make a southern-fried fritter served with a fennel-watercress slaw.”
    Yield: 8 Servings Created by: Dean A. Thomas, Executive Chef
    QUANTITY INGREDIENTS
    Boar Shank Confit
    8 each, trimmed 3 oz. with bone Fresh Boar Hind Shanks, trimmed to remove the small bone and muscle; cure for 24 hours
    1 oz. Sea Salt or Kosher Salt
    ½ oz. Granulated Sugar
    2 sprigs Thyme
    2 cups to cover Rendered Duck Fat
    Parsnip Puree & Fried Parsnip Chip Garnish
    1 Lb. Parsnips, peeled, large diced, and shaved chips to deep fry
    To taste Salt
    ¼ cup Heavy Cream
    2 TB. Whole Butter
    Loin, Black & Tan Sauce
    8- 3 oz. portions Boar Loin Medalions, trimmed completely
    To taste Sea Salt & Black Pepper
    1 tsp. Butter
    1 each Onion, thinly sliced
    1/8 tsp. Caraway Seed, crushed
    1 each Bay Leaf
    2 tsp. Brown Sugar
    2 tsp Ketchup
    6 oz. Guinness Stout
    6 oz. Bass Ale
    6 oz. Veal Demi-Glace
    1 tsp. Malt Vinegar
    6 oz. Fresh Sweet Pea Tendrils
    Shavings Super Aged Gouda Cheese, Winchester Cheese Farms
    Boar Fritter
    8- 2 oz. portions Boar Tenderloin, Sliced thin and pounded
    To taste Salt & Pepper
    1 cup A.P. Flour
    1 each Whole Egg
    1 cup Bread Crumbs
    Fennel Watercress Slaw
    1 large Fennel Bulb, blanched & thinly sliced
    1 each Lime, Zested & Juiced
    1 TB. Extra Virgin Olive Oil
    ¾ cup Upland Cress &, Amaranth Sprouts
    To taste Fennel Frond Oil, Salt & Pepper
    Method of Preparation:
    For the Boar Shank, begin by separating the two bones and muscles of the shank, reserving the small shank inside; season and cure overnight. In a heavy gauge pan over low heat, lightly poach in the duck fat until tender and ready to fall of the bone. Reserve for service where the shank will be fried to crisp the outer skin.
    For the Parsnip Puree, just cover the diced parsnip in salted water. Simmer until fully cooked. Drain and place into a blender, puree with the heavy cream and butter until very smooth. Reserve for service.
    For the Black & Tan Sirloin, preheat a heavy duty sauté pan. Season the loin portions with salt & pepper. Sear the medalions over high heat in butter to caramelize. Do not overcook the boar; leaving for carry over cooking at just under medium. Remove from pan and reserve for service. Add the onions and slowly caramelize the onion, caraway seed, brown sugar, bay leaf and ketchup until dark and sweet. Deglaze the pan with both the Guinness and Bass Ale; reduce until about two tablespoons of liquid remain. Add the veal reduction and bring to a simmer. Strain and adjust seasoning with the malt vinegar. Reserve for service. Later the item will be arranged with blanched pea tendrils and shaved gouda.
    For the boar fritter, season and lightly bread in a standard method. Deep fry until golden brown. For the slaw, mix all the ingredients and let rest for 1 hour in the refrigerator before service to allow the flavors to develop.
    For Presentation & Service:
    On a warm service plate, place two tablespoons of fennel-watercress slaw at one end, shingle with the boar fritter and drizzle with green fennel frond oil.
    In the center, place two tablespoons of the parsnip puree in a small mound, shingle the crispy boar shank.
    Finally, place the seared, rested boar medalion over a tablespoon of “black & tan” sauce and garnish with the pea tendrils.
    Bon Appetit!

    September 2nd, 2008 at 11:06 am
21. 21
    Joe Alderman from: says:
    
    Grilled Christmas Pig with Doves
    

    During hunting season last year, we grilled a thirty-five pound whole wild hog indirectly over medium hot coals slowly (about six hours), basting it frequently with olive oil. At about three hours, we put three dozen doves in the cavity of the pig - each dove had about a third of a fresh jalapeno pepper (seeded)in its cavity.
    We made a gravy of the pan drippings from the pig and served it over rice along with cole slaw made with red cabbage.
    The pig was tender and delicious, and the doves, flavored by the juices of the pig were outstanding. We cook a lot of wild hog - this is a wonderful tasting, fun way to entertain a group of friends with everyone, young and old participating in the cooking.

    September 3rd, 2008 at 6:41 am
22. 22
    Jake Addeo from: Abboccato Restaurant, NYC says:
    
    Vanilla And Chocolate
    

    ABBOCCATO

    Chocolate Wild Boar

    Marinade
    1 onion
    2 stalks celery, rough chopped
    1 carrot
    4 bottles red wine (sangiovese)
    2 T black peppercorns
    2 bay leaves
    2 sprigs rosemary
    ½ bunch thyme
    2 T allspice
    2 T juniper
    ½ bunch sage

    Method:

    • Toast spices
    • Combine all ingredients and boil
    • Cool
    • Add meat and marinate overnight
    • Save wine when done

    Sauce
    Wild Boar meat, cubed, 1 shoulder or butt
    ½ pt. celery
    1 pt onion } fine dice
    1 pt carrot
    1 can plum tomato, deseeded, reserve juice
    1 qt chicken/ veal stock
    ½ bunch thyme
    ½ bunch sage
    2 bay leaf } sachet
    ½ bunch rosemary
    2 T juniper, toasted

    3-4 T coco powder
    ½ C golden raisins, bloomed } dry mix
    ½ C toasted pinenuts

    Method:

    • Strain meat, reserve wine, discard vegetables
    • Boil wine and skim, reduce by ½
    • Season and sear meat, remove and strain fat
    • Add mirepoix and carmelize
    • Add tomato product w/ juice
    • Add wine plus 1 new bottle and reduce
    • Season
    • Add stock and aromatics
    • Add meat, cover w/ parchment
    • Simmer until tender
    • Slurry coco (and spices) on side and add to meat
    • Add pinenuts and raisins

    Vanilla Scented Veal Cheeks

    Ingredients:

    10# Cheeks
    1 qt onions } fine dice
    1qt carrots
    1 head garlic, ½ ed
    1 bottle white wine
    3 vanilla beans, split
    2 bay leaves
    2 qts water

    Method:

    • Season & sear cheeks, both sides, remove
    • Add vegetable and sweat until soft
    • Add bay leaves
    • Add wine & reduce to sec.
    • Add water to about ½ way of cheeks size, season to taste
    • Add cheeks, cover w/ parchment, simmer
    • When ½ way cooked add vanilla beans
    • When tender remove cheeks and season sauce
    • Pass sauce through food mill and add back to cheeks
    • Cool down together

    * at end add nutmeg (maybe on pickup)

    Both recipes are finished and plated along side eachother with touches of creamy white polenta.

    September 3rd, 2008 at 7:59 am
23. 23
    Claudio Sandri from: executive chef BEBO TRATTORIA says:
    
    Wild Boar Rack with Barolo Wine Sauce and Polenta
    

    COSTOLETTE DI CINGHIALE AL CIVET
    Wild Boar Rack with Barolo Wine Sauce and Polenta

    INGREDIENTS FOR CIVET:

    4 LB. OF RACK OF WILD BOAR
    1 LEEK.
    1 PIECE OF CELERY.
    1 ONION.
    2 CARROTS
    2 CLOVES OF GARLIC.
    2 OZ.LARD.
    1 PIECE OF ROSEMARY. 1 PIECE OF THYME. 1 BAY LEAVE. 1 PINCH OF CINNAMON. 1 CLOVE.
    3 JUNIPER BERRY.
    1 QT.OF BAROLO WINE.
    1 CUP OF MARSALA.
    3 CUPS OF VEAL BROTH.
    2 OZ.BUTTER.

    INGREDIENTS FOR POLENTA:

    1/2 C INSTANT POLENTA
    2 C WATER
    1 TBLSP GRATED PARMIGIANO REGGIANO
    1 TBLSP BUTTER
    1 PINCH SALT
    1 PINCH WHITE PEPPER

    FOR THE CIVET:
    FRENCH CLEAN THE RACK OF BOAR,AND KEEP THE SCRAPS AND BONES ON THE SIDE.
    IN A ROASTING PAN SAUTEE THE CUT VEGETABLES,SCRAPS,BONES
    SPICES AND HERBS IN THE BUTTER.COVER WITH THE WINE,MARSALA WINE AND BROTH AND COOK SLOWLY FOR 4 HOURS.
    AT THIS POINT PASS IT THROUGH THE CINOISE AND SET THE SAUCE A PART.
    SAUTEE THE RACK OF BOAR MEDIUM RARE ADD THE SAUCE AND SERVE WITH POLENTA.

    FOR THE POLENTA:
    BOIL WATER AND SLOWLY ADD THE POLENTA , COOK FOR 10 MINUTES THEN ADD PARMESAN, BUTTER, SALT AND PEPPER.
    KEEP WARM.

    HOW TO SERVE:

    PUT THE POLENTA ON THE BOTTOM OF THE PLATE, ARRANGE THE SLICED RACK ON THE TOP, DRESS WITH THE SAUCE AND SERVE TOPPED WITH A FRESH ROSEMARY STALK

    September 3rd, 2008 at 8:02 am
24. 24
    Emiko Tsuchikawa from: says:
    
    
    

    Professional Culinary Institute

    WILD BOAR á la Japonaise

    WILD BOAR WITH SANSHO PEPPER served with SOBA-ROLL WITH FRESH VEGETABLES and ACORN SQUASHE PURÉE

    Ingredients

    WILD BOAR WITH SANSHO PEPPER
    Wild boar 2 lb
    Salt TT
    Sansho pepper TT
    Butter 1oz
    Oil 1oz
    Sake(Rice wine) 1fl.oz
    Ginger 1/3 oz
    Vegetable stock 4fl.oz
    Sugar 1oz
    Soy sauce 1fl.oz

    SOBA-ROLL WITH VEGETABLES
    Soba noodle(white & green)
    4oz each
    Daikon 4oz
    Okra 8pcs
    Nori(Toasted laver) 4sheets
    Shiso leaves 12

    ACORN SQUASHE PURÉE
    Acorn squash 1 lb
    Butter 4oz
    Salt TT
    Pepper TT
    Milk 2fl.oz

    WILD BOAR WITH SANSHO PEPPER

    1. Season the wild boar with salt and sansho pepper.
    2. Brown them well on all sides in the butter and oil.
    3. Remove the wild boar from the pan. Deglaze the pan with sake
    and reduce.
    4. Add the stock, ginger, sugar, soy sauce.
    5. Return the wild boar to the pan and bring the sauce to a boil.
    6. Cover the pan and place in a oven.
    7. Braise the wild boar for 3 to 4 hours or until tender.
    8. Remove the lid and wild boar from the sauce and continue
    cooking until the sauce is reduced to a syrup consistency.
    9. Slice the wild boar and serve a top sauce.

    SOBA-ROLL WITH FRESH VEGETABLES
    1. Boil the soba noodle, shock in ice water and drain.
    2. Blanch the okra and shock in ice water and drain.
    3. Lay one sheet of nori and shiso leaf on the bamboo mat.
    4. Spread soba noodles. Place the daikon down the center of
    the soba noodles.
    5. Roll up carefully and press to seal. Repeat with okra.

    ACORN SQUASHE PURÉE
    1. Cut the acorn squash into 4 pieces and remove the seeds.
    2. Steam the acorn squash until it is tender.
    3. Purée them through a food mill.
    4. Add the butter and milk and mix to combine.
    5. Season with salt and pepper.

    September 3rd, 2008 at 9:53 am
25. 25
    Silvia Cianci from: Louisa Foods Product Inc says:
    
    Wild Boar and Barolo Wine Agnolotti with Porcini Mushrooms Ragu
    

    Ravioli dough:
    200 gr all purpose flour
    2 eggs
    salt to taste

    1- Make a well with the flour, break eggs in the middle, sprinkle salt and start incorporating the flour to the eggs little by little. Knead dough for 10 minutes. If dough is too soft add more flour, if dough is too hard add a little water. Let dough rest for 15 minutes then sheet out with a pasta machine.

    Filling ingredients:
    250 gr Boar tenderloins cut into small cubes
    250 gr Boar shank cut into small cubes
    ½ liter of Barolo Wine
    25 gr Lard
    2 onions
    3 celery ribs
    3 carrots
    4 bay leaves
    2 garlic cloves
    2 sage sprigs
    2 rosemary sprigs
    3 count juniper berries
    4 tbsp extra virgin olive oil
    a pinch of Nutmeg
    Salt and Fresh Black Pepper to taste
    100 gr Grated Parmigiano Reggiano
    4 tbsp Finely grated unseasoned breadcrumbs

    1- Cut the boar into small pieces then place it into a bowl with 1 onion cut in half, 1 garlic, 1 rosemary sprig, 1 sage sprig, 1 celery rib, 1 carrot, juniper berries, bay leaves, nutmeg and fresh black pepper. Cover meat with Barolo wine and marinate at least 12 hours up to 48 hours.
    2- Prepare the rest of the vegetables by cutting them finely for the soffritto. Sauté all the vegetables in a pot with lard and olive oil then cook until vegetables are golden brown.
    3- Add the boar previously strained and cook until meat edges start turning brown. Add 1 cup of the Barolo wine from the marinade then reduce until wine is almost gone. Add 1 cup at a time until all the wine from the marinade is used up. At the very end adjust with salt and a pinch of sugar. Meat has to be a little saltier then usual since it going to be used as a filling (typically the dough around the filling tends to make any filling less salty than it should be). Add breadcrumbs to the warm meat until all the juices are absorbed.
    4- Let meat cool to room temperature then used a food processor to shred meat up not too finely. You still want to detect some meat pieces in the filling.
    5- Combine together meat filling with parmigiano reggiano. Make agnolotti by placing small balls of filling onto pasta sheets then fold pasta over filling and cut out small half moon shapes. Pinch every ravioli on the edges to make sure you won’t have openers. Set aside.
    6- Suggested Wine: Gattinara nebbiolo wine from Vercelli in the Italian region of Piemonte.

    Porcini Mushrooms Ragu
    4 oz of cremini mushrooms (baby portabella)
    0.5 oz dried porcini mushrooms
    4 oz of button mushrooms
    1 spanish onion
    1 celery rib
    1 carrot
    1 garlic clove
    1 cup of dry white wine
    2-3 tbsp tomato paste
    3 sprigs fresh thyme
    1 small bunch of fresh parsley
    dash of heavy cream
    salt and pepper to taste
    blueberries and shaved Parmigiano Reggiano for plate presentation

    1- Soak porcini mushrooms in 1 cup of water. Set aside.
    2- Cut vegetables finely (except mushrooms and parsley) and sauté vegetables in the skillet with unsalted butter and 1 tbsp of olive oil until golden.
    3- Add Mushrooms and strained porcini coarsely chopped and sauté for few minutes. Add wine and reduced completely. Then add mushroom water, heavy cream and tomato paste and simmer for ½ hour until reduced and thick.
    4- Season with salt, pepper and a pinch of sugar. Fold in some chopped parsley.
    5- Cook Ravioli in salted boiling water for 5 minutes, strain and toss with porcini sauce. Top ravioli with few blueberries and some shaved Parmigiano Reggiano.

    7- Suggested Wine: Gattinara nebbiolo wine from Vercelli in the Italian region of Piemonte.

    September 3rd, 2008 at 1:13 pm
26. 26
    Chef Aldo from: says:
    
    
    

    Sorrento Ristorante Italiano
    Houston, TX

    (4 Servings)

    32 oz Wild Boar Tenderloin
    1 tbs. Diced Shallots
    ½ cup Extra Virgin Olive Oil
    ¼ lb Butter
    ½ tsp Brown Sugar
    ½ cup Raspberry Liquor
    2 cups Fresh Berry Sauce
    3 tbs. White Truffle Olive Oil
    ½ cup All Purpose Flour
    1 tbl Juniper Berry
    Salt and Pepper to Taste

    Preparation
    1) Season Flour with salt and pepper
    2) Dust meat with flour
    3) Sear meat in hot skillet with olive oil
    4) Drain oil from skillet
    5) Add butter, shallots, brown sugar and sauté for 2 minutes
    6) Glaze with raspberry liquor and juniper berry
    7) Add Berry Sauce
    Reduce liquid to half
    9) Add Truffle olive oil, salt and pepper to taste and plate.

    September 3rd, 2008 at 1:35 pm
27. 27
    Evan Mende, chef de cuisine from: Snake River Grill - Jackson Hole, WY says:
    
    Applewood Bacon wrapped Boar Tenderloin, Spiced Sweet Potato Mash, Crispy Leeks and Apple Cider Jus
    

    Amazingly delicious dish when the bacon is crispy and the tenderloin is cooked rare to med rare.

    2 ea Wild Boar Tenderloin
    6 thin strips Applewood Smoked Bacon
    .25 # butter
    2 oz blend olive oil

    PUREE:
    2 medium size yams
    .5 # brown butter
    2 tbl Habanero sauce
    1 oz aged sherry vinegar

    SAUCE:
    1 ea leek
    2 ea fuji apple
    .5 bottle reisling wine
    .5 cup apple cider reduction
    (made by reducing unfiltered apple cider until syrupy)
    2 cups veal stock
    .25 cup tarragon stems

    GARNISH:
    1 ea leek (white part only)
    1 cup flour
    2 qt vegetable oil
    1 oz tarragon (picked and chopped)
    1 oz chives chopped fine

    METHOD:
    -Roast yams in 400 degree oven for one hour or until soft. Let sit and cool for 15 minutes. Scoop out filling and place in robot coupe with brown butter. Puree until smooth, add in habanero sauce, sherry vinegar and salt to taste. Remove from blender and keep warm.

    -Heat vegetable oil to 300 degrees. Meanwhile julienne leek and toss with flour. Shake off excess flour and fry until golden brown. Season with salt on napkin.

    -Warm thick bottomed pot on med-high heat. Add 2 ounces blend olive oil. Add chopped apple and chopped leek. Lightly carmalize until light brown. Deglaze with white wine, reduce by half. Add veal stock and cider reduction. Reduce at simmer until nape, add tarragon stems for last 10 minutes. Push through chinois, discard solids.

    -Season tenderloin with salt and pepper and put two together, end to end. Roll in thinly sliced bacon.Heat saute pan until hot, add oil and butter to pan. Sear loin on all sides until light brown. Roast in oven until 110 degrees internal. Let rest for 5 minutes.

    Scoop puree in middle of plate. sauce around. Slice tenderloin in 5 pieces. place on puree. toss fried leeks with fresh herbs and place pile on top of meat. Season meat with a little sea salt. and enjoy!

    September 3rd, 2008 at 6:06 pm
28. 28
    Mark Beutel from: Jack's Cozy Cafe and Two Fat Guys Bistro says:
    
    Wild Boar Sugo
    

    10 Pound of Wild boar, trimmed and cubed
    4 Tbsp Olive oil or bacon fat
    2 cups of chopped onions
    2 cups of chopped celery
    2 cups of chopped parsnip
    1 small bunch of fresh sage
    3 sticks of fresh rosemary
    1 bulb of garlic
    1 cup of flour
    kosher salt
    Black Pepper
    1 cup of Sundried Cherries
    1 bottle 750 ml of barolo or other hearty red wine
    1 quart plus of demi glase
    Round Loaf of Tuscan Style bread sliced one inch thick.
    1 cup of shaved parm

    In a large braizer heat the oil and sear the meat all around, then add the flour and season with salt and pepper. Cook for 2 minutes like this. Remove the meat to the side and sautee the vegetables. Add all the garlic cloves except one and continue to sautee. When the veggies are tender. Add the herbs chopped finely and sautee for 2 more minutes. Return the meat to the pan and stir thru. Add the wine and the Demi Glase and bring to a simmer. Cook for about one hour like this with the lid on. Add the dried cherries and the rest of the ingredients and return to a simmer. Cook until the meat is very tender. Check the seasoning and adjust if needed.

    Slice the bread and rub with the saved garlic clove and grill until lined well and toasted. Arange 2 slices of the bread on a plate and top with the Sugo (stew) and garnish with the shaved parmesan cheese.

    This recipe serves 6-8 people and is also really good over polenta or fresh papardelli pasta.

    September 3rd, 2008 at 6:26 pm
29. 29
    Larkin Louro-Tully from: Texas Culinary Academy says:
    
    Wild Boar Football Beans
    

    I make these beans for Sunday games and just about any other chance I get. It is an easy recipe that just about anyone can master and/or change to their tastes.

    Serves 6-8

    1/2 lb Bacon, cut lardon
    1 lb Ground Wild Boar
    1 yellow onion, sm dice
    2 stalks celery, sm dice
    1 red bellpepper, sm dice
    1 ea garlic clove, mince
    3 hatch peppers
    3/4 cup brown sugar
    3/4 cup ketchup
    3 T cider vinegar
    1.5 tsp dry mustard
    1 tsp Hungarian paprika (hot)
    1/2 tsp cayenne
    1/4 tsp Dave’s Insanity sauce
    2 bay leaves
    1 lb kidney beans, dry
    salt and pepper to taste

    -Rinse the beans thorougly, then soak them overnight (or as directed)
    -Dice the onion, celery, and bellpepper (small dice - 1/4″)
    -Mince the garlic
    -Roast, peel, seed and dice (small) the hatch peppers
    -In a pot, render the bacon; remove when crispy
    -Add the onion, celery, bellpepper, and hatch pepper. Sautee for a couple of minutes or until the vegetables start to get some color
    -Add the ground boar and the garlic. Brown the meat, then drain off excess fat
    -Add the bacon, and all the other ingredients/seasonings except for salt. Add water as needed to ensure the beans are covered; bring to a boil
    -Reduce heat to simmer. Simmer, uncovered, until the beans are done (tender but not falling apart). At no time should the beans not be submerged in liquid, if this happens add water as needed to cover them. (Veal stock can be substituted for water in this recipe, it is up to the cook. I just feel that to throw away the bean water is a waste.)
    -When the beans are done, remove the bay leaves and add the salt and pepper to taste. Do not add any salt before the beans are fully cooked.

    You can eat this as is or as a wonderful addition to any meal. It is great with white rice or even over fresh egg pasta.

    September 4th, 2008 at 12:42 pm
30. 30
    Steve Loppnow from: Venison America Specialty Meats and Gourmet - Owner says:
    
    North Woods Tart Cherry Chili
    

    The fabulous idea about this recipe is that any dark red game meat can be substituted as well as most cuts - making this a very versatile recipe. This is a signature recipe for Venison America - written in 2002 by myself with a bit of help from my business partner Kent Phillips.

    2.5-3# 2″ Elk Osso Bucco
    3# 2″ Wild Boar Osso Bucco
    1# Applewood Smoked Bacon - Diced - Small
    2 Medium Sweet Onions (Diced - Large)
    1 Each Yellow, Red, and Green Bell Peppers
    (Seeded and Diced - Large)
    1 Large Clove of Garlic (Peeled, Smashed,
    and Minced)
    3 Large Tomatoes (Seeded and Chopped - Large)
    3 Chipolte Peppers in Sauce (Chopped-Small)
    2 Dried Anahiem Chilies (Chopped/Small)
    2 Jalapenos (Diced-Small)
    1 Tbs. Red Pepper Flakes
    1/4 C. Ground Cumin
    1/2 C. Chili Powder
    2 Tbs. Fresh Ground Pepper
    2 Tbs. Sea Salt
    1/4 C. Tomato Paste
    1 1/2 Q. Chicken Stock Divided
    1/2-1 C. Bourbon
    1/2 Bunch Cilantro - Washed, Chopped-Fine
    3 Sprigs Rosemary
    1 1/2 C. Sun Dried Tart Cherries (Door County, WI)
    3 C. Shitake Mushrooms - Diced-Small
    Dry Mushrooms are not recommended, but
    to lessen the cost Crimini can be used.
    3 Tbs. Aged Balsamic Vinegar
    6 Corn Tortillas, Julienned and fried
    Crisp - Garnish

    Directions:

    1. Place bacon into a dutch oven/medium pot and cook over medium heat until brown and crisp, add the elk and wild boar and brown on all sides. Remove from heat and drain all fat.

    2. Place back on burner over medium heat and add onions, bell peppers, tomatoes, chipolte, Anahiem, Jalapeno, red pepper, cumin, chili powder, salt, black pepper, tomato paste, 4 C of Stock, and Bourbon. Bring to a simmer and cook for 2 hours.

    3. Pull the elk and wild boar osso bucco from the pot, remove from bone, discard bones and place meat back in pot.

    4. Romove stems from rosemary and finely chop. Add Rosemary, Cilantro, Cherries, mushrooms and vinegar. Simmer an additional 30 minutes to 1 hour.

    5. Add remaining stock and simmer an additional 30 minutes. Adjust seasoning to taste. At this time you may want to add some more stock - depending on how thick you want the chili.

    6. This chili is always best the second day - after it has chilled and given the cherries a chance to absorb more liquid and plump up. People will mistakent he cherries for beans sometimes.

    7. For service - heat chili to temp, ladle into serving dish and top with fresh fried tortillas and a sprinkle of paprika. Other ideas are a dallop of creme fresh, shaved local cheese. This chili is also great on a chili dog.

    September 5th, 2008 at 9:23 am
31. 31
    Andy Zubik from: says:
    
    
    

    Ingredients:

    1 – 10 lb. wild boar ham (fresh, well-bled & cut above the hip – NOT into the femur bone)

    10 lbs. kosher salt (or sea salt) - 1 lb salt for every pound of boar meat (very important)

    Dried juniper berry

    ½ lb. Peppercorn mélange (un-ground).

    ¼ lb. cloves (un-ground)

    5 lbs. lard (rendered pork fat)

    3 – 18” square layers of cheesecloth (check your local homebrew supplier)

    1 soft avocado

    2 lbs. dried apricots (sliced)

    ½ lb pistachios

    1 lb raw or processed sugar

    Warm water (not hot)

    1 – gallon vinegar (I like to use apple cider- Use anything besides balsamic)

    Equipment:

    Butcher’s twine

    Cheesecloth

    1 – 20lb container with sealable lid

    2” deep pan (cookie sheet)

    Butane torch

    Prosciutto (Air-cured) method:

    This procedure can be done easily in the home refrigerator, but will take at least 30 days to cure, almost one week per pound of meat OR until ham is very firm to the touch (a good firm press by hand).

    Combine & mix together: salt, juniper berries, cloves & peppercorns in a 20 lb container with sealable lid. Take fresh boar ham (well drained of blood) and completely submerge in combined dry ingredients. Ham should not be visible. Seal with lid & place in refrigerator for seven days.

    After seven days remove ham from salt and rinse well with warm water & vinegar. Removing all salt ingredients, pat dry with paper towels, rub lard all over ham extensively & then wrap it in cheesecloth. Tie with butcher’s twine (like you would a roast) and hang in refrigerator. Allow the largest part of the ham to hang at the lowest point. You’ll want to put a “drip-pan” underneath the ham, for it will release a great deal more liquid before it is finished curing. Ham must stay in a temperature of at least 60 degrees Fahrenheit for anywhere to 4-5 weeks. When the ham is very firm when pressed, it is finished.

    Remove cheesecloth & rinse well with warm water & vinegar again, chill for an hour. It’s ready!

    Final Method and Plating

    Take avocado & remove from its skin and seed (see pictures). Place avocado slices on plate, then pistachios, then dried apricots. Sprinkle a generous amount of raw or processed sugar on top of avocado, pistachio & apricots. Take torch and lightly melt sugar. Once it darkens that’s it! Careful, it’s easy to burn. When ingredients have been bruleed, add multiple thin slices of cured boar meat.

    Final Note:

    Once ham is finished curing it will lose about 30% of its initial weight. It’ll be quite a bit smaller, but should still leave you with about 3 – 4 lbs of meat. This will be too much to eat all at once normally, but it should last (in air-sealed container) for quite awhile in the refrigerator.

    September 5th, 2008 at 1:51 pm
32. 32
    evan sabin from: mediterranean says:
    
    tunisian braised rack of boar
    

    frenched 4-6 bone racks of boar

    Braise…
    honey
    ber-ber spice blend
    tomato paste
    roasted peeled sliced tomatoes
    crushed dry erfa
    crushed dry marras
    fresh squeezed orange juice
    zest of oranges
    salt, pepper

    pork belly cure….
    equal parts kosher or sea salt, brown sugar
    mollasses

    pork belly lardons…..
    cure pork for approx. three days, slice thin and bake until crispy

    white bean cassoulet….
    vegetable stock
    house cured pork 1/4 inch cubes
    cooked cannelini
    diced mirepoix
    fresh rosemary
    fresh thyme
    fresh basil
    salt pepper
    crushed red pepper flake

    braised chard…..
    stemmed rainbow chard
    julienne red onion
    minced garlic

    tunisian honey ber-ber braised rack of boar, served over a house cured pork and white bean cassoulet, braised chard, and a pork lardon

    assemble the braise, add the frenched racks of boar, bring to a boil over a open flame, kill the flame cover and place in over. at 400 degrees, until tender, and almost falling off the bones. approximately one hour.

    cassoulet, render the diced cubes of house cured pork, add mirepoix and sweat it out. deglaze with veg stock. add white beans and herbs, allow to simmer for ten minutes season, and remove from heat.

    braised chard, heat oil, burst red pepper flakes , add sliced red onion, and sweat it out. add rinsed stemmed chard, and stir vigorously, remove from heat at first sign of wilting and continue to toss.

    bake lardons…

    assembly. cassoulet will be the base, assemble the the braised chard standing up above the cassoulet, with the boar rack propped against the chard. strategically place lardon standing upright inbetween bones, or buried in the chard. aiming for height. appologies for not having a picture, but i promise this is the best boar dish on the market.

    September 6th, 2008 at 2:30 pm
33. 33
    Sallyann Cosgrove from: Culinary student & cooking instructor says:
    
    Wild Boar Tenderloin with Balsamic-Cranberry Sauce
    

    To round out this meal, serve with couscous and steamed green beans with almonds along with corn bread. End with apple pie ala mode !

    1 T oil
    2 T butter, divided
    1 tsp freshly ground black pepper
    1 tsp salt
    1- 1 ½ pound Wild Boar Tenderloin
    ½ cup chopped onion
    1 T. chopped fresh rosemary, or ½ T dried rosemary
    1 can chicken broth, undiluted condensed preferred
    1 cup canned cranberry sauce
    ¼ cup dried cranberries
    1 T balsamic vinegar

    Preheat oven to 425°F.
    Heat oil & 1 T butter in heavy ovenproof skillet over medium-high heat until butter is melted. Sprinkle wild boar with salt & pepper. Add wild boar to skillet and sear on all sides, about 3 minutes. Place skillet in oven. Roast wild boar 25-30 minutes, or until thermometer inserted in center reads 150°F. Transfer wild boar to plate, loosely cover & set aside . Do not wash skillet.

    Melt remaining 1 T butter in same skillet over medium-high heat. Add onion & rosemary; sauté until onion softens, about 2-3 minutes. Add broth, cranberry sauce, & vinegar and whisk until cranberry sauce melts. Add dried cranberries. Simmer until sauce has reduced and thickened, about 8 minutes.
    Slice wild boar, and serve with sauce.

    Serves 4-6

    September 8th, 2008 at 9:38 am
34. 34
    Brock Johnson from: Lola says:
    
    Wild boar shoulder, boar baked apple
    

    Serves 4

    BOAR BRAISE

    2 lbs. wild boar shoulder, butchered to 2″ cubes
    4 c. mirepoix, lg dice
    2 new crop apples, gala or honeycrisp
    1 bunch thyme
    3 T. stone ground mustard
    1 c. white wine
    8 c. chicken stock
    2 bay leaves
    6 peppercorns
    2 c. apple cider
    2 T. kosher salt
    4. oz. pure olive oil

    Carmelize boar meat in a hot pan until deep golden brown on all sides. Place meat in braising pan. Add mirepoix to the same pan, and carmelize on medium heat, careful not to scorch the fond. Deglaze with white wine. Bring to a simmer. Reduce by half. Add applecider, mustard, and remaining ingredients, including chicken stock. Bring to a simmer and pour over boar in braising pan. Cover with foil and braise for 3 1/2 hours at 325 degrees.

    Remove meat from braise. It should be falling-apart tender. Strain braising liquid through fine mesh strainer and reserve.

    BOAR BAKED APPLE (stuffed apple)

    1 lb. boar shoulder, ground
    2 T. ground fennel seed
    1 T. salt
    1/4 c. fresh dates, chopped
    1/4 c. sultanas
    1/4 c. currants
    1/4 c. marcona almonds
    1 small walla walla onion, sm. dice
    2 large apples, preferrably honeycrisp, peeled
    2 c. reserved boar braisng liquid

    Mix ground boar with fennel seed and salt. Brown in a hot pan, and cool. Sweat onion and thyme until soft, about 7 minutes. Cool. Mix fruit, sausage, and onions gently. This is your boar stuffing. Cut the apples in half and scoop out the seeds, leaving a depression in the center. Mound the boar stuffing (about 1/2 cup each) into the apples, and place face up in a shallow baking dish. Add the boar braise to the dish, cover, and bake at 350 for 1 1/2 hours.

    THE PLATE

    2 c. mustard greens, rough chop
    salt to taste
    1 c. boar braisng liquid
    1 T. butter
    1 apple as needed, fine julienne

    To plate the dish, warm boar meat with boar braise and butter in a saute pan. Reduce until the meat is glazed… sticky, shiny, and delicious. Add mustard greens and wilt. Taste for seasoning and adjust. Plate meat and greens into 4 wide plates or earthenware dishes. Top each with one boar baked apple. Garnish with fine julienne apple.

    September 9th, 2008 at 12:52 am
35. 35
    Tracy Johnson from: says:
    
    
    

    Red Chair Catering
    Florence, Alabama

    Smoked Poblano Wild Boar Tenderloin

    Ingredients:

    4 Wild Boar Tenderloin
    4 Cups Light Brown Sugar
    8 Green Onions, cut into 2″ pieces
    4 Tbsp Minced Garlic
    4 Tbsp Emeril’s Essence Spice Blend
    4 Large Poblano Peppers, Smoked, Cut into 1/2″ x 2″ strips Olive Oil Coarse (Kosher) Salt

    To Prepare:

    Smoke the Poblanos:
    Drizzle Poblanos with Olive Oil and sprinkle with pinch of salt each. Place on fairly high flame on grill and cover or place on cookie sheet in oven underneath broiler. Smoke peppers rotating every couple of minutes, until skin is bubbling. Remove from heat and place in large plastic ziplock bags. Allow to sit for 15-20 minutes. Remove peppers from bag, remove skin, seeds and stem, and slice into 1/2″ x 2″ strips. Set aside.

    Rinse and pat dry tenderloin. Lay each tenderloin on very large piece of plastic wrap, large enough to roll each tenderloin and 1/4 of all other ingredients up completely. Season each tenderloin with
    1 Tbsp Essence. On each tenderloin place: 1 poblano pepper (in strips), 2 green onions, 1 Tbsp garlic, and pack with 1 C. brown sugar. Roll fairly tightly in plastic wrap, twisting ends, and place in deep pan. Cover and place pan in refrigerator for at least 12 hours. 24 hours is preferable. Remove tenderloin from pan, unwrap over pan (brown sugar will be in liquid form), and remove most of the onions, peppers, etc. Pour marinade/seasonings in to a saucepan and cook till boiling. Strain the mixture so that you may use the liquid for basting the pork. Place on grill on Med heat, searing all sides as best you can. Reduce heat to low and cook slowly, covered, basting and turning periodically. Cook until a meat thermometer reads medium doneness - 145˚ - 150˚ F - in the thickest part of the meat. Remove from heat and allow to rest. Do not cover, as the meat will continue to cook even when uncovered.

    After 15-20 minutes, place tenderloin on cutting board, slice into
    3/4 ” medallions. Serve with baked sweet potatoes or sweet potato fries and sauteed green beans or snow peas. A sweet potato/red potato hash with sweet onions also goes very well.

    September 9th, 2008 at 12:31 pm
36. 36
    Toni Motamen from: Exec. Chef of Raw Bar in Chicago says:
    
    Wild Boar Steak
    

    Blackened 8 oz Boar Steak served over caramelized onions with honey roasted baby carrots with a Burgundy Wine Sauce.

    7 different Cajun peppers rubbed in to steak, cook in cast iron pan or flat grill, preferably served medium rare

    Sauce: is a reduction of beef stock, Burgundy wine, fresh garlic, and a dash of tarragon.

    Rub: Mix together sweet and hot cayenne pepper, Indian chili powder, White and Black Pepper and Garlic Powder

    Served with the side dishes mentioned above.

    September 10th, 2008 at 10:20 am
37. 37
    Timothy P. Kearney from: Executive Chef Riverton Country Club says:
    
    Wild Boar Baby Back Ribs
    

    Yield 5 Racks of Ribs

    Oil Dry Rub:
    1cp brown Sugar
    1/2 cup Hungarian Paprika
    1/2 Cup Kosher Salt
    3 T Crushed Red Pepper Flakes(through Coffee Grinder)
    1 T Table Grind Black Pepper
    1/2 Cup Granulated Sugar
    1/4 Cup Garlic Powder
    1/4 Cup Garlic Salt
    1 cup Extra Virgin Olive Oil
    Combine all Dry Rub Ingredients & Mix Well. Let stand overnight.

    5 2.5 lb Wild Boar Baby Back Ribs
    4 Gallons Low Sodium Chicken Stock
    1/2 Gallon Apple Cider Vinegar
    2 Onions cut in 1/2
    1 Bunch Of Celery
    3 Jumbo Carrots Cut in Three Pieces

    Bring all components to hot cooking brine to a boil. Cover & Simmer ribs for 1 hour 30 mins (check ribs for doneness)
    Ribs should still be intact & Not Falling off the bone. Remove Ribs from stock & cool to room temperature then strain left over liquid.
    Reserve for later use. After Ribs come to Room temperature, rub generously with oil seasoning mixture on both sides of the rib.

    Stack All Ribs on top of each other. Wrap Tight with plastic wrap & marinate for 12 hours.

    BBQ Sauce:
    Reserved Stock
    3cups Cabernet Red Wine
    1qt Ketchup(Hientz)
    1 Cup Dijon Mustard
    1Cup Brown Sugar
    1t Cayenne pepper
    2 T Kosher Salt
    1 T Ground Black pepper
    Reduce Reserved liquid by half, Add brown sugar to dissolve, then all other dry ingredients.
    Add ketchup & Dijon mustard last & red wine. Simmer for 20 to 30 minutes. If any Dry/Oil Rub left add to sauce at the end.

    Place Ribs on wire rack (or perforated pan)
    In Smoker (or Oven) For smoker use 2 cups hickory wood chips soaked in water for 1/2 hour strain & put in smoke pan.
    Cook Ribs in smoker/oven at 250F for 1 hour then Smoke ribs for 1 more hour constantly basting with sauce after the first hour

    September 10th, 2008 at 10:31 am
38. 38
    Andrew Paparella from: says:
    
    
    

    Chef/Owner Citrus Cafe in Chandler, AZ

    5-pound leg of wild boar
    1/4 cup sea salt
    1/4 cup ground black pepper

    For the marinade:
    4 cups zinfandel red wine
    3dried imported bay leaves
    1/2 lb fresh thyme, rinsed
    15-20 black peppercorns
    6 cloves
    1 carrot
    1 medium onion
    1/3 cup red wine vinegar

    To roast the wild boar:
    20 whole cloves
    3 tablespoons olive oil

    For the sauce:
    2 cups pork stock
    6 oz red current jelly

    Preparation
    1. Rub the leg of wild boar all over with the salt and the pepper. Place it in a hotel pan, cover it loosely, and refrigerate it for 48 hours.
    2. Bring the wine, the herbs and spices, and the vegetables to a boil in a saucepan over medium high heat and cook for about 3 minutes. Remove from the heat and let cool to room temperature. Strain, reserving the bay leaf, thyme, peppercorns and cloves

    Add vinegar.

    3. Rinse the salt and pepper from the boar to remove most but not all of it. Pat meat dry and place it in a shallow dish. Pour the cooled marinade over it, return it to the refrigerator, loosely covered, and let it marinate for 48 hours, turning it at least four times.

    4. Preheat the oven to 425°F.

    5. Remove the leg of wild boar from the marinade and pat it dry. Make 20 tiny slits in it all over, and insert a clove into each slit. Transfer the boar to a baking dish, and pour one-fourth of the marinade over it. Roast in the center of the oven 2 hours. Check it occasionally to be sure the marinade hasn’t completely evaporated, and pour the additional marinade over the roast, one-fourth at a time.

    6. When the boar is roasted remove it from the oven, and set it on a platter in warm spot, loosely covered, to sit for at least 20 minutes so the juices have a chance to retreat back into the meat. To prepare the sauce, transfer the cooking juice and any browned bits from the bottom of the baking dish to a medium sized saucepan. Whisk in the pork stock and bring to a boil over medium-high heat. Reduce by about one-fourth, then stir in the red current jelly. Continue cooking and whisking until the sauce is smooth and satiny, 8 to 10 minutes. Remove from the heat.

    7. Before slicing the boar remove as many of the cloves as possible. Thinly slice the wild boar and arrange it on a platter.

    September 11th, 2008 at 8:26 am
39. 39
    Chef Wolfgang Hanau from: Kitchen of Chef Wolfgang Hanau says:
    
    Cuban Wild Boar Asado with a Sour Orange Mojo
    

    (6 servings)

    This dish requires some advance planning because the key to the tremendous flavor and tenderness of this wild boar asado (roast) is a nice slow long bath in the marinade. The technique to use is to line a large mixing bowl with a plastic bag and place the roast inside the bag. Add the marinade and tie up the bag and refrigerate. Roll the bag over in the bowl to add the marinade to all sides of the wild boar meat.

    The Mojo is created with the meat drippings and the marinade, so it is all only one step!

    Ingredients:

    4 large cloves garlic
    3 bone-in Wild Boar French Racks
    or 6 lb fresh ham, skin removed and fat intact

    Marinade:

    1/4 cup fresh sour (Seville) orange juice
    1/4 cup fresh lime juice
    1/4 cup olive oil
    1/4 cup Sherry
    1 table spoon toasted and cracked black pepper corns
    1 tab tablespoon toasted and ground cumin seeds
    2 bay leaves, broken
    1/4 cup brown sugar

    Side dishes:

    Rice:
    12 cups cooked white rice
    1 cup sliced scallions, white and greens

    Plantain Chips with Black Bean Dip:
    2 tbsp olive oil
    2 tbsp diced white onions
    3 tbsp diced green bell peppers
    2 tsp chopped garlic
    2 tbsp white vinegar
    1 tsp ground turmeric
    1 tbsp minced fresh oregano
    2 tbsp minced fresh cilantro
    1/2 tsp cayenne pepper
    1 tbsp sea salt
    2 cups cooked black beans
    1/2 cup sliced black olives

    2 large plantains, made into chips
    (peel the green skin from the plantain . Slice crosswise or lengthwise very thin. Soak in cold salted water for 1/2 hour.
    or until ready to fry. Preheat peanut oil to 350 degrees F. Fry until crisp and golden brown: about 1 minute. Pat dry
    until ready to serve.)

    Black bean dip:
    For the sofrito I n a sauté pan, heat the olive oil with onions and green pepper. Cook until both are translucent Add garlic, vinegar, turmeric, oregano, cilantro, cayenne and salt. Remove mixture from the heat.
    Drain the black bans. In a food processor combine the beans ad the olives on pulse. Add the sofrito while still warm. Continue tp purée .
    To serve: Serve the black bean dip in a hollowed-out half pineapple with crisp plantain chips on the side.

    For the wild boar asado and sour orange Mojo:
    Cut 2 of the garlic cloves into slivers. Make incisions in the wild boar racks with a sharp knife and insert garlic into it. Slice the remaining garlic cloves and place in a mixing bowl together with marinade ingredients AND PLACE IN THE PLASTIC BAG, AS EXPLAINED ABOVE . Keep, preferably for 2-3 days in the refrigerator.
    Preheat the oven to 325 degrees . Remove the wild boar meat from the bag and the marinade. Place in a Dutch oven or roasting pan , fat side up. Cover and cook in the oven for 1 1/2 hours. . Turn the meat fat side down and cook 1 hour or longer until the meat is almost ready to fall off the bone . Turn the racks or ham back fat side up and uncover the pan.. Increase the heat to 375 degrees and cook for 30 minutes to brown the meat. .
    Remove the meat from the oven and transfer to a cutting board to rest. Pour the juices from the pan into a gravy separator or a clear glass heatproof container . The fat will rise to the topand the natural sour orange “mojo “will sink to the bottom. When the fat has separated , spoon it off and discard. Warm the mojo in a saucepan and serve in a gravy boat. With 2 forks pull the wild boar meat from the bones, if so desired, and serve with the rice, plantain chips and black bean dip and mojo.

    September 11th, 2008 at 10:24 am
40. 40
    Thi Cao from: Executive Chef Osterie Del Mondo says:
    
    "Three Little Pigs"
    

    Prosciutto wrap boar tenderloin with braised pork belly, caramelized squash and root ragu

    4-5 thin slices of prosciutto (preferably from Italy)
    1 wild boar tenderloin
    10 oz piece of braised pork belly (recipe below)

    4 ea butternut squash (cut into batonet or large rectangle strips)

    Root Ragu
    2 ea carrots (cubed)
    2 ea parsnips (cubed)
    1/4 celery root (cubed)
    2 C shitaki mushroom