Wild Boar with Mushrooms and Apples
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3 lb. meat cut into pieces
2 cups chicken stock
1 cup white wine
1 cup water
1 small onion
4 tbsp. soy sauce
2 tbsp. sugar
12 large mushtooms (portabello)
5 apples slices
1 tbsp. cream
2 tbsp. cornstarch mixed with
1/3 cup water
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Place meat, chicken stock, wine water, onion (sliced) and soy sauce in a large pan. Cover and simmer 1½ hours.
Remove meat and allow to cool completely then trim the meat to the same size as the apple slices.
Heat mushrooms in the sauce then carefully add the meat slices topped with the apple slices. Simmer 10 minutes. Add cream but do not boil. Carefully remove meat, apples and mushrooms to a serving plate.
Bring sauce to almost a boil and thicken with cornstarch. |
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Wild Boar Chops
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12 chops
Marinade:
3/4 cup white wine
1 small onion, sliced
1/3 cup white wine vinegar
1 carrot, sliced
1 bay leaf
½ tsp. thyme
6 peppercorns
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Bring marinade to a boil and simmer 30 minutes. Lay chops in one layer in a dish. Pour the cold marinade ove rthe chops. Leave for 24 hours.
Remove and dry the meat then fry in a mixture of oil and butter. Transfer to a baking dish and bake at 350º for 35 to 45 minutes.
Serve with wild rice and red currant jelly. |
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Wild Boar Orange Loaf
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1½ lbs. ground wild boar
1 egg
½ tsp. marjoram
¼ cup orange juice
2 tbsp. brown sugar
6 orange slices
1 cup bran cereal
½ cup shredded carrot
1 onion, chopped
¼ tsp. pepper
2 tbsp. lemon juice
1 tsp. dry mustard
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Mix together wild boar, cereal, carrot, egg, onion, marjoram and pepper. Add orange juice.
Combine brown sugar and dry mustard and sprinkle on bottom of loaf pan. Top with orange slices and press meat mixture firmly in the pan.
Bake at 350º for 1 hour. Remove from oven and drain off fat.
Let stand 10 minutes. Serve hot or cold.
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Glazed Wild Boar Meatballs
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1½ lb. ground wild boar
¼ cup dry breadcrumbs or oatmeal
2 tsp. onion flakes or
½ cup chopped fresh onion
1 tsp. salt
½ tsp. cinnamon
½ tsp. pepper
1½ cup grape jelly
½cup ketchup
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Mix all ingredients except grape jelly and ketchup. Shape into small balls.
Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer slowly for about 20 - 25 minutes, turning at half time.
Serve in a chafing dish.
Variation: Use crabapple jelly instead of grape jelly. |
