For the Sauce:
4 cups Juniper Berries
6 cups of Red Wine, can be a cheap one
3 cups sugar

For the Puree:
1 lbs of Large Parsnips, peeled and sliced
4 oz of Unsalted butter
2 cups Heavy Cream (16oz)
1 cup of white chocolate chips
Salt and Black Pepper

Pre heat oven to 500 degrees Fahrenheit

Sauce can be made a heat of time and kept warm or room temp. Do not put in refrigerator.
To make sauce:
Combine all sauce ingredients in a sauce pan and stir to combine.
Bring mixture to a rapid boil and make sure it doesn’t boil over.
After boiling for several minutes strain making sure to get rid of all juniper berries.
Put liquid back into pot and reduce until desired consistency, again making sure it doesn’t boil over.

For the racks of Wild Boar:
On plate season racks with salt and pepper lightly.
Put racks on roasting rack and place in oven until desired temp. About 15 mins for medium rare. But can check temp with meat thermometer, 100 degrees for medium rare.

For puree:
In pot of salted boiling water, cook parsnips till they are soft all the way through. About 15 mintues.
Once done put drained parsnips into food processor and add butter and cream.
With the processor still running add in the white chocolate and season with salt and pepper to taste. Put in pan to keep warm and cover pan with foil.

For Asparagus:
In sauté pan, heat 1 tablespoon of olive oil till hot.
Add asparagus and season with salt and pepper.
Cook till asparagus is crisp but soft. This should only take a couple minutes.

Marinade
1/3 pt red wine
3tbsp vinegar
2 sliced carrots
1 sliced onion
2 shallots roughly chopped
2 crushed cloves of garlic
2 bay leaves
small bunch parsley
few sprigs fresh thyme
few sprigs marjoram
9 whole juniper berries
2 tsp salt

Sauce
3/4 pt stock
1oz flour
1 1/2 tbsp olive oil

Bring all the marinade ingredients to the boil, and simmer for 3 minutes. Leave to cool. Score the fat on the loin lightly across the top, and place the meat in a deep dish, covering with the marinade. Leave for 2 or 3 days, turning the meat twice a day. Remove the meat and wipe it dry. Place it in an oven-proof braising pan or heavy casserole dish over heat, and add the oil or lard. Brown the meat well and remove it from the pan. Bring the marinade to the boil in a second pan.

Mix the fat and the flour into a roux in the pan, and strain over the hot marinade, stirring until smooth. Add enough warm stock to thin the mixture. Put back the meat, cover the pan and cook in a low oven (330 deg. F, 170 deg. C, gas 3) for 2 1/2 hours. Place meat in a serving dish. Transfer the sauce into a pan, skim off the fat and bring to the boil.

1/3 cup feta cheese, crumbled

2 Tbsp minced green onion

2 Tbsp prepared basil pesto

¼ tsp ground black pepper

Basil Mayonnaise:

1/3 cup mayonnaise

1 tablespoon basil pesto

Burger fixings:

4 whole grain hamburger buns, split & toasted

4 romaine leaves or other leafy lettuce

2/3 cup roasted red bell peppers slices

¼ cup sliced black olives

In a medium bowl, combine ground boar meat, feta, green onion, 2 tablespoons pesto, and black pepper until just combined; divide mixture into four balls and then press them gently into patties.

Broil or grill patties over medium hot coals for about 7 to 8 minutes per side or until burgers reach desired doneness.

While the burgers are cooking, mix together the mayonnaise and 1 tablespoon pesto. Set aside.

Serve each burger on a bun with basil mayonnaise, lettuce, red bell pepper and olives. Yields 1 burger per serving.

1 package of wonton wrappers
1 pound of ground wild boar
2 tables spoons of soy
1 tablespoon of sesame oil
4 large Portobello mushrooms with stems removed
1 tablespoon of garlic
½ cup of chopped onion
1 to ½ cups of crushed saltine crackers
½ cup of corn starch lined parchment paper
½ cup of Philadelphia cream cheese
½ cup of egg wash
1 cup of water mixed with 1.5 teaspoons of cornstarch
½ cup of chopped mango
1 table spoon white vinegar
½ cup of chopped red pepper
3 table spoons of brown sugar
1 Large of Rapidly Boiling Water for ravioli
3-6 tables spoons of light olive oil to toasted cooked ravioli
Preparation
Combine wild boar, mushrooms, onion, garlic, and soy and sesame sauce, cream cheese, in a hot pan sauté until meat is fully cooked approx 12-15 minutes. Next take the mixture into a food processor and puree until smooth, add the crushed crackers a little at a time until mix is bound together with the press of the hands. Next lay the mixture on a flat pan and put the mixture in the freezer to firm up for about 7 to 10 minutes. Next place the wontons on the counter an brush one side of the square with egg wash next place 2 -3 teaspoon of the Wild Boar and mushroom filling into the square place another square on top, get the air out continue until all of the mix is depleted. When each wonton ravioli is finished place it on a flat pan lined with parchment paper and cornstarches to prevent sticking. Boil the wonton ravioli a few at a time and place in ice water to stop the cooking. When all are cooked remove them from the ice water and pat dry with paper towels. Next place the water cornstarch, mango, red pepper, brown sugar, and vinegar mix in to a blender mince briefly. Transfer the mix into a sauce pan and cook until the sauce coats the back of a spoon set aside. Next take a hot skillet lined with a thin layer of light olive oil and toast the ravioli until lightly browned on both sides. When all of the ravioli are toasted drizzle them with the mango sauce. Enjoy!

Boar chops
Serves 4

8 bone French rack cut into equal chops
1 cup flour
6 croissants dried and turned to bread crumbs
4 eggs broken
½ cup olive oil for cooking
½ cup butter
8 sprigs of fresh rosemary
Salt and pepper

Season chops with salt and pepper and dust lightly with flour and place in egg wash. Dredge in croissant crumbs and set aside. Heat oil in medium sized sauté pan until it just starts to smoke. Place chops gently in hot oil and turn when golden brown. Remove from pan and discharge oil and reheat pan again until it starts to smoke. Place approximately 4 Tbsp of butter in the pan and let it turn brown until a nice nutty smell rises. Add rosemary and a dash of salt and place 4 chops in brown butter, turning over after 30 to 40 seconds. Cook for an additional 30 to 40 seconds and place on serving tray. Repeat for the last 4 chops. Plate 2 chops to a plate and use the crispy mac n cheese wedge (see recipe below) for a side dish and some roasted corn off the cob.

Mac ‘n’ cheese

1 ½ lbs of frozen cavatelli cooked and chilled
½ lb of cheddar cheese cubed
¼ lb of swiss cheese grated
1 cup grated parmesan cheese
2 cups heavy cream
Salt and pepper

Breading

4 cups of bread crumbs
6 eggs broken and mixed
1 cup flour
½ cup oil

Heat cream gently until it just starts to boil then turn off heat. Add all 3 cheeses and stir until they start to melt. Add cavatelli and stir until well coated. Check for salt and pepper and place in wax paper lined pie pan and place in refrigerator until firm. When mac ‘n’ cheese has firmed up, pop it out and cut into 6 or 8 wedges. Lightly flour each wedge and dip into egg and then bread crumb coating completely covering. Place oil in sauté pan and heat on medium. Place breaded mac’n’cheese wedges in oil and brown on all sides until golden brown and hot in the center.

Knead all ingredients seperately into dish. Refrigerate 24 hours. Knead again and refrigerate 24 more hours.Make into 5 loaves and bake in regular oven @ 150degrees on broiler pan for 8 hours-turning once at 4 hours. Make sure sides are not touching on the pan.

INGREDIENTS:

10 Pounds Wild boar, Boneless Loin
2 Cups Wine Vinegar
2 Cups Water
1 Cup Dry White Wine
6 Cloves garlic
6 Each bay leaves, whole
3 Each red chili peppers
2 Teaspoons Salt
2 Teaspoons freshly ground black pepper
2 Each Maui Onion, medium, Diced
4 Tablespoons ginger, Diced small
6 Each jalapeno pepper, diced
2 Tablespoons Cumin, Ground
1 Cup Hana Rum
1 Each Pineapple, diced
1 Each Mango, diced
1 Cup Lime Juice
1 Cup Cane Sugar
1/2 Cup Cilantro, chopped
4 Cups long-grain white rice
7 Cups Chicken Stock
1/2 Pound Butter
2 Pinches Saffron
1 Each 4 Inch Diameter PVC Tube or Other Metal Mold

DIRECTIONS:

1. In a sealable container, place the wine vinegar, water, dry white wine, garlic, bay leaves, cloves, red chile peppers, 1 tsp of salt and 1 tsp of pepper.

2. Place Wild Boar Loin into the sealable container and let marinate for 16-24 hours.

3. In a saucepan over medium heat, saute 1 medium onion, 2 tablespoons ginger, 3 jalapenos and 1 tablespoon cumin for 6-8 minutes.

4. Add 1/2 cup rum, and let cook until fully evaporated.

5. Add pineapple, 1/2 cup of lime juice and 1/2 cup of raw sugar.

6. Bring to simmer and remove from heat.

7. Add 1/4 cup cilantro, and 1/2 teaspoon of salt and 1/2 teaspoon of fresh black pepper for desired taste.

8. In another saucepan over medium heat, saute 1 medium onion, 2 tablespoons ginger, 3 jalapenos and 1 tablespoon cumin for 6-8 minutes.

9. Add 1/2 cup rum, and let cook until fully evaporated.

10. Add mango, 1/2 cup of lime juice, and 1/2 cup of raw sugar.

11. Bring to simmer and remove from heat.

12. Add 1/4 cup cilantro, and 1/2 teaspoon of salt and 1/2 teaspoon of fresh black pepper for desired taste.

13. In a large saucepan over medium heat, saute rice in butter for 3-5 minutes.

14. Add chicken stock and saffron and let cook for 25 minutes.

15. After meat is done marinating, remove from container and place in a large roasting pan.

16. Preheat oven to 375 degrees and place roasting pan in oven.

17. Let cook for 30-45 minutes or until internal temperature reaches 130-135 degrees.

SERVING IDEAS:

On a medium sized plate, place the 4 Inch Diameter PVC Tube or other metal mold in the middle. Fill to about 3/4 inch to 1 inch with Saffron Pilaf. Flatten with a spoon, and remove PVC Tube, revealing a rice bed. Cut Wild Boar Loin on a diagonal and layer on rice bed. On one half of the plate drizzle the Pineapple Salsa, and on the other half drizzle the Mango Salsa. Garnish meat with a sprig of parsley or mint.

NOTES:

There are multiple salsas. One salsa is Pineapple, and one salsa is Mango. Divide ingredients accordingly.

Equipment needed : Sausage Stuffer ( manual or electric) , with small funnel , Grinder or chopper , Plastic Scraper , Mixer w/ paddle

Ingredients

6 ½ # Lean Boar , Picnic Shoulder – trimmed of any nerve or tendon, Cubed
3 ½ # Firm , Fresh Boar Fat , Cubed ( or pork fat ) chilled
90 G salt ( 3 oz,)
10 g butcher black pepper (1/3 oz.)
1 Cup Sundried Tomatoes , chopped
1 Cup Fresh Basil , chopped
¼ Cup Chopped Parsley
1 Tbsp Minced Garlic
1 Tbsp Paprika
as needed Medium Sized Natural Casings ( 1 ½” inch)
Method

1. Soak the casings in cold water , then run cold water thru them to rinse , and check for holes or weak spots which can burst.
2. If using a meat grinder , grind the fat first using a ¼” inch disk , then pass the lean thru a 3/8” inch disk. If using a chopper , first chop the chilled fat until the pieces are about ¼” , Then add the cubed lean and process until the grain of the lean pork is about 3/8” inch.
3. Transfer the ground mixture to a mixer, or mix by hand if you prefer, and add the salt , pepper & paprika dissolved in a little cold water. Mix on low speed to incorporate , adding the rest of the ingredients , without mixing too long to avoid the fat from warming & melting. Set aside & refrigerate.
4. Using a manual or electric sausage stuffer , place the funnel on the stuffer , then slide one end of the casing over the funnel. Pack the meat mixture into the stuffer so that there are no air pockets.
5. Fill the casings with a slow , steady force to avoid air pockets. Also if the mixture is stuffed in too fast it could be too tightly packed, warming the mixture and causing the fat to melt.
6. Visible air pockets can be released by pricking with a toothpick.
7. Leave the sausage in a long coil , or twist off into individual links.

Recipe Makes 10# of Sweet Sausage ( for Hot Sausage Add Cayenne/ Chili Powder)
• Note * – Partially freezing the fat before grinding will help prevent it from melting during the process . Whether using a chopper or grinder , The fat should be ground more finely than the lean to give the sausage a meaty , lean appearance.
• Sausage Rule Of Thumb – 2/3 lean meat to 1/3 fat .
NOTES : wild boar fat is a much softer fat than pork fat and will not hold up as well to processing or heat . Using pork fat in the boar sausage may be a good idea