Recipe: Boar Recipes

Wild Boar and Foie Gras Terrine

1/4 cup vegetable oil
6 pounds wild boar stew meat, cut into pieces
Salt
Freshly ground black pepper
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1 teaspoon chopped garlic
1 bay leaf
3 sprigs of fresh thyme
1 cup chopped tomatoes, peeled and seeded
1 quart beef stock
1 lobe of Foie Gras, grade B, cleaned
2 packages of Knox Gelatin
1 tablespoon finely chopped fresh parsley leaves
2 dozen pumpernickel toast points
1/2 cup whole grain mustard

In a large saucepan, over medium heat, add the oil. Season the boar with salt and pepper. When the oil is hot, sear for 3 to 4 minutes on each side. Remove from the pan and set aside. Add the onions, carrots, and celery to the pan. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic, bay leaf and tomatoes. Season with salt and pepper. Continue to saute for 2 minutes. Stir in the beef stock and add the reserved stew meat. Bring to a boil, reduce the heat to medium low and simmer until the meat is tender, about 4 hours, stirring occasionally. Remove from the heat and cool completely. Remove the stew meat and set aside. Strain the liquid, discarding the vegetables. Place the liquid back over the heat and reduce to 1 cup. Dissolve the gelatin in 1/2 cup of cold water. Add to the reduced liquid. Shred the meat, discarding fat. Line a 12-inch long by 4 inches wide by 3 inches deep terrine mold with plastic wrap. In a hot saute pan, over medium heat, sear the foie gras for 1 minute on each side. Remove from the heat and drain on paper towels. Strain the foie gras fat and set aside. Line the terrine mold with half of the meat. Lay the foie gras over the meat. Place the remaining meat over the foie gras and press firmly. Slowly pour the foie gras fat and gelatin mixture over the terrine, letting the liquid soak into the Terrine. Cover with plastic wrap and refrigerate for at least 4 hours. Carefully place the Terrine mold in warm water to loosen the mold. Unwrap the plastic wrap and place on a serving platter. Slice the terrine into individual servings garnish with parsley and serve with the toasted bread and mustard.

Yield: 10 to 12 servings
Prep Time: 10 minutes
Cook Time: 8 hours 45 minutesWild Boar Fillets

6 x 150 g Wild Boar Fillets
Olive oil for brushing

Native Tamarind Stuffing:

1/2 cup Native Tamarind finely chopped
12 Prunes finely chopped
1 large Onion finely chopped
1 tablespoon Olive Oil
Salt & Pepper to taste
1 tablespoon of Honey
3/4 cup of breadcrumbs
1 x 55 g Egg

Method

1. To make Tamarind stuffing, gently fry the native tamarind, prunes and onion in the oil until the onion is tender. Add the salt, pepper and honey and remove from the heat. Stir in the bread crumbs and egg to form a stuffing.

2. Preheat oven to 160oC (325oF)

3. Make an incision along each Wild Boar fillet to make a pocket. Fill each pocket with the stuffing.

4. Brush the surface of the Wild Boar fillets with a little oil and bake in the preheated oven for about 20 minutes or until cooked to your liking.

5. Wild Boar fillets can be served whole, or sliced into thick medallions for a more elegant presentation.BOAR GOULASH

1 kg Wild Boar, diced
50 ml Oil
250 g Onion, chopped fine
20-30 g Paprika, sweet
Salt & Pepper to taste
1 Clove of Garlic, minced
20 g Tomato puree
400 g Sauerkraut braised
Stock as needed
100 g Sour Cream
400 g Potatoes peeled

Method

1. Heat the oil. Add the onion and brown lightly.
2. Add the meat and seasonings and saute until the meat is nearly tender.

3. Add the garlic, tomato puree, braised sauerkraut and a little stock if it is needed.

4. Cover tightly and continue cooking for 1 to 1 1/2 hours.

5. Add the sour cream. Season to taste and heat just to the boiling point.

6. Serve boiled potatoes separately.

FLEMISH Carbonnades of Wild Boar

1 1/2 Kg Wild Boar diced
50 g Oil
250 g Onion Rings
25 g Flour, browned
500 ml Dark Beer
500 ml Brown Stock
1 Bouquet Garni
Salt & Pepper to taste

Method

1. Add oil to frying pan and heat. Season and brown the Wild Boar on both sides.

2. Brown the onions in the same hot oil.

3. In a braising pan, arrange alternative layers of meat and onions. Add the browned flour, the beer, brown stock and the bouquet garni.

4. Cover and braise for 1 1/2 hours, adding extra liquid if necessary.

5. Drain the sauce, including the onons, off the meat. Boil the sauce. Skim the fat. Pour strained sauce back over the meat.

Boar Baked Chops

6 Boar Chops
Lemon Juice
Seasoned Salt
Brown Sugar
1 c Evaporated MilkRemove all fat from chops; sprinkle both sides with lemon juice and refrigerate for one hour. Place in baking pan in a single layer. Sprinkle generously with brown sugar (about one and one-half tablespoons per chops). Pour milk over meat, cover and bake in 375F oven for 1 to 1 1/2 hours or until tender. Baste occasionally and remove cover the last 20 minutes of baking time. Serves 6.