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Wild Boar Recipes

Wild Boar Recipes

Wild Boar

Serving Size: 6
1cn Condensed consomme’
2c Cider vinegar
8c Red wine
1 1/2ts Ground black pepper
2tb Salt
2 Bay leaves
1t Crumbled thyme
2 Garlic cloves — chopped
8 Juniper berries
1 Piece wild boar meat (about 5 pounds)
6 Carrots -scraped and quartered
2lg Onions — quartered
4 Celery stalks - cut into 2-inch lengths
1cn Condensed beef broth
1/3c Currant jelly
1/2c Flour — mixed with
3/4c Water
Combine consomme’, vinegar, wine, pepper, salt, bay
leaves, thyme, garlic, and juniper berries in a glass
or enamel bowl. Place boar meat into marinade. Let
marinate for 2 days at room temperature. Place meat
and marinade in a large kettle. Cover and simmer for
2 to 2-1/2 hours or until meat is almost tender. Add
carrots, onions, celery. Cover and simmer until
vegetables are tender, about 20 minutes. Remove meat
and vegetables and keep warm. Add beef broth, currant
jelly, and flour mixture to pan liquid. Stir until
sauce bubbles and thickens slightly. Let sauce cook at
a boil until it becomes the thickness of a good brown
gravy. Pour hot gravy over portions of sliced boar and
vegetables. Serve with Chestnut Puree.

Wild Boar Chops in Beer

1. Dredge wild boar chops in a mixture of flour, salt, and pepper
2. Brown dredged wild boar chops in 2 tbsp. of hot oil
3. Drain grease, saving brown bits. Mix brown bits, 1 bottle beer, 1 tbsp mustard, 1 tsp chopped/crushed garlic, 1 cup beef broth; mix & simmer for 15 minutes
4. Place chops in baking pan, pour sauce over chops.; cover pan and place in oven at 300 degrees F, bake for 45 minutes.
5. Enjoy

Marinated Wild Boar Chops with Leeks and Mushrooms

* 1-1/2 cups olive oil
* 1/2 cup soy sauce
* 1 tablespoon minced garlic
* 1-1/2 teaspoons black pepper
* 1 tablespoon fresh rosemary (or 2 teaspoons dried)
* 2 tablespoons honey
* 2 tablespoons Worcestershire sauce
* 8 wild boar loin chops
* 3 tablespoons butter or margarine
* 3/4 pound mushrooms, sliced or quartered
* 1 cup leeks, rinsed and sliced
* 1 tablespoon minced garlic
* 1 cup brown sauce or demi-glace
* salt and black pepper to taste
Thoroughly mix together the first 7 ingredients. Place the chops in marinade, coating well. Cover and refrigerate for 2-4 hours, turning several times.

Prepare a medium-hot barbecue fire. Drain the chops of marinade and grill until medium rare, turning 2 or 3 times. When cooked, transfer to a platter and keep warm.

Meanwhile, melt the butter in a large heavy skillet and saut? the leeks and mushrooms with garlic. Add brown sauce and reduce to medium consistency. Taste and correct seasoning. Pour sauce over chops and serve.

Quick And Easy Battered Chops

The loins or backstrap or used for this dish.
* Remember the tips and trim all fat and gristle from the portions.
* Take the backstraps and slice it into 1/3 of an inch thick chops.
* Salt and pepper or season the chops to your liking.
* Prepare to dip the chops in one cup milk and one egg mixed together.
* The chops will then be placed and rolled in flour.
* Then drop them in some hot grease. Won’t take long to cook if completely covered with grease, maybe 5 minutes.
* Cook till no red juices are left in the meat and the outside is browned.
* Serve with southern gravy, bread and vegetables.

To make it even quicker you can simply season the chops and drop them in a frying pan with bacon grease. Cook till slightly brown and serve same as above.