Wild Boar with Ancho Chilies, Pineapple and Tamarind

INGREDIENTS:

: 5 ancho chili peppers, seeded and divined
: 2-3 lbs. boneless loin of wild boar, trimmed of fat and cut into small pieces
: 2 T olive oil
: 1 large onion, chopped
: 2 carrots, peeled and chopped
: 4 large garlic cloves, chopped
: ½ tsp cayenne pepper
: 1 red bell pepper, seeded, divined, and chopped
: ½ tsp. salt
: 4 ½ cups of basic game meat stock or water
: 2 cups fresh pineapple, chopped
: dash ground cinnamon
: 1 tbsp. tamarind concentrate

PREPARATION:

1. Preheat oven to 450 degrees
2. Arrange ancho chilies in a small pan and roast in preheated oven 2-3 minutes.
3. Transfer to a bowl and add warm water to cover. Let stand until needed. In a large pot, sauté
   Boar , onion, carrots, garlic, cumin, cayenne, bell pepper, and ½ tsp. salt in olive oil until
   Vegetables are slightly wilted and boar is lightly browned.
4. Add stock just to cover and bring to a boil. Skim surface and reduce heat. Let simmer, covered
   For 15 minutes. Strain and skim again if necessary, You should have about 4 cups of liquid.
   Place ancho chilies and 1 cup of cooking liquid in a blender or food processor and puree.
5. Add puree to pot along with pineapple, cinnamon, and tamarind. Bring to simmer and 
  Continue cooking, uncovered, for 15 minutes.
6. Season with salt and serve with onion rings.


Roast Wild Boar Recipe

INGREDIENTS:

: 2 ¼ - 3 lb. loin wild boar
: 1 tsp. salt
: 2 tsp. paprika pepper
: 4 oz. bacon slices
: 10 cloves
: 1 cup oil
: 1 tsp. pepper
: 1 tbsp. all purpose flour
: 1 cup apple juice
: 1 cup stock
: 5 tbsp. cranberry sauce




PREPARATION:

1. Wild boar used for this recipe should be young.
2. Trim the meat and rub in salt and paprika
3. Wrap bacon slices around the meat and stick with cloves.
4. Place in a roasting pan with the oil and roast in a moderately hot oven (400 degrees F) 
   For 1 to 1 ½ hours. Transfer the meat to a serving dish.
5. Remove the excess fat from the pan and stir in flour. Cook for 1 – 2 minutes, stirring.
6. Gradually stir in the apple juice and stock. Bring to a boil, stirring, and cook for 1 – 2 minutes.
   Stir in the cranberry sauce and seasonings.
7. Serve with the boar



Wild Boar Kabob with Cranberry Orange BBQ-Shish Kabob

INGREDIENTS:

: 1 package wild boar tenderloins
: 1 onion, cut into 1 inch cubes
: 1 green pepper. Cut into 1inch cubes
: 1 Zucchini or yellow squash, cut into 1 inch cubes
: ½ lemon, sliced thinly
: 12 cloves garlic, peeled and poached
: salt and pepper
: granulated garlic
: 1 – 12 inch wooden kabob skewers, soaked
: 2 tsp. oil


PREPARATION: 

1. Cut boar tenderloins into 4 pieces (1.5 to 2 oz. each).
2. Wrap garlic cloves in lemon slices.
3. Skewer boar, followed by onion, pepper, squash, and wrapped garlic clove. Do this 3 times 
   Per skewer.
4. Dribble lemon juice over kabobs, and season with salt, pepper and granulated garlic.
5. Sprinkle with oil.
6. Place on hot grill. Keep moving kabobs so they don’t burn. If browning too much, turn down grill.
7. Cook until boar reaches internal temperature of 165 degrees. Baste with BBQ sauce just before
   Removing from grill.
8. To make BBQ sauce: mix 1 jar cranberry chutney, 1 fresh orange peeled and wedged and 1 cup of your 
   Favorite BBQ sauce.
9. Put all sauce ingredients in a bowl and mix well. Use a basting sauce and have on the side for extra zip!




Bear Roast

INGREDIENTS:

: 3-4 lbs. bear roast or rump roast, thin fat to ½ inch
: 1 ½ cloves garlic
: salt and pepper to taste
: 2 small onions, chopped
: ½ stalk celery & leaves
: ½ teaspoon sage
: 3 tablespoon flour
: ¼ teaspoon thyme
: ¼ teaspoon savory
: 2 cups beef stock
: 1 teaspoon Worcestershire sauce

PREPARATION:

1. Preheat oven to 500 degrees.
2. cut deep slits in top of roast and insert garlic slices.
3. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven,
   and roast 20 minutes or so until the fat browns.
4. Turn the heat down to 300-325 degrees and roast about 2 ½ hours.
5. When done, remove roast and the fat cracklings to a hot pan or platter.

Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it sauté the finely
            Chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens,
            stir in the herbs. Add Worcestershire sauce.

Bear Meat Loaf
INGREDIENTS:

: 3 lbs. ground bear meat, 1 lb. ground beef (fatty)
: 3 cans campbell’s French onion soup
: 3 eggs
: 1 ½ cups of bread crumbs
: 1 can mushrooms / 8 oz or larger
: ¼ cup ketchup
: garlic powder (to taste)
: black pepper (to taste)

PRPEPARATION:

1. First drain the broth out of 2 cans of the French onion soup and set aside.
2. Next put the other ingredients (except 3rd can of soup) into a mixing bowl.
   Add the onions from two of the three cans of soup and mix well.
3. Put into roasting pan and pour broth and the third can of onion soup over top. 
   Set oven at 350 degrees and cook for 2 ½ hours or until done.
4. Make sure that the meat is thoroughly cooked.