Curried Wild Boar Burgers with Coconut

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Ingredients

  • 1 lb. ground wild boar
  • 1/2 c. chopped onion
  • 1 Tbsp freshly grated ginger
  • 2 tsp Indian curry
  • 1/2 c. dried grated coconut, unsweetened
  • 3/4 tsp salt
  • pepper to taste

Directions

Mix all ingredients with hands and form 4-6 burgers.
Heat grill or stovetop grill to high. Grill on high for 1 minute per side, then reduce heat to medium. Grill 2-3 minutes per side more.
Delicious with Sambal Matah (Indonesian salsa, from Trader Joe’s) on top. Would probably also be very good with any kind of chutney.

From Kathleen62483, Yummly

Wild Boar Ragu

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INGREDIENTS

  • 1 large Spanish onion (chopped)
  • 2 tablespoons olive oil
  • 2 pounds boneless wild boar meat (cut for stew)
  • 1 can chopped tomatoes
  • 3 bay leaves
  • 1 cup red wine
  • 5 cloves garlic, crushed
  • 3 dried chili peppers (crushed)
  • 1 cinnamon stick
  • 5 cloves
  • 3 sun-dried tomatoes
  • 3 anchovies or 1 teaspoon anchovy paste
  • Fresh or dried oregano, basil, and sage
  • 1 tablespoon red wine vinegar
  • Salt and black pepper to taste
  • N/A
  • Pasta (pappardelle or fettuccine)
  • Grated pecorino cheese (Parmigiano is an acceptable substitute, but pecorino, being sheep cheese, complements game)

PREPARATION

1. In a large cast-iron pot, sauté the onion in olive oil until translucent.
2. Add the boar meat and brown. (That is, cook the meat over high heat, turning frequently, just until it’s cooked on the outside.)
3. Add the canned tomatoes and the bay leaves.
4. Add the wine.
5. Gradually add the garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies (or anchovy paste), oregano, basil, sage, red wine vinegar, and salt and black pepper to taste.
6. Simmer on low on the stovetop with the lid of the pot slightly ajar, and stir occasionally for at least two hours — or longer if possible. The longer you simmer this, the more tender the meat will become. The ragù is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat. Take out the cinnamon stick and bay leaves before serving.
7. Serve over the pasta and top with grated cheese. Accompany with some crusty peasant bread and a good red wine, preferably a strong Italian, like Amarone or Barolo.

Recipe by KARA ZUARO, I LIKE FOOD, FOOD TASTES GOOD: IN THE KITCHEN WITH YOUR FAVORITE BANDS

Wild Boar Rack with Whiskey Apples

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Ingredients

  • 1 Wild Boar Rack
  • ¼ cup of bread crumbs
  • 4 Tablespoons of mustard
  • 4 Apples
  • ⅓ cup of brown sugar
  • 3 tablespoons of salted butter
  • ¼ cup of whiskey
  • salt and pepper to taste

Instructions

    • Preheat oven to 400°F.
    • Combine the bread crumbs and mustard in a small mixing bowl.
    • Sear rack in a pan with a little oil over high heat.
    • Transfer to a roasting pan. Coat the meat with the mustard crumb mixture by patting it on.
    • Using a meat thermometer, cook until the rack’s internal temperature reaches 150°F, about 30 minutes.
    • Remove and allow to rest about 10 minutes before cutting into individual chops.
    • While the rack is cooking, cut the apples into thick slices.
    • Heat a saute pan on high. Add the sugar and saute until it begins to caramelize, turning into a liquid and turning light amber.
    • Add the butter and melt, combining with the caramel.
    • Add the apples, toss to coat them on all sides with the caramel
    • Add the whiskey, scraping the bottom of the pan to get all the caramel. Cook off alcohol for 1-2 minutes.

Serve warm.

Recipe from chefdruck.com

Pork with Chiles and Lime

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INGREDIENTS

  • 2 Pounds Boneless Berkshire Pork Shoulder, (Without Skin), Cut Into 1-Inch Cubes
  • 3/4 Teaspoon Salt
  • 3/4 Teaspoon Black Pepper
  • 2 Tablespoons Oil
  • 1 Large Yellow Onion, Chopped
  • 3 Tablespoons Jalapeno Chiles, Seeded And Minced
  • 2 Cloves Garlic, Minced
  • 1 14 1/2-Oz Can Chicken Broth
  • 1/4 Cup Cilantro, Chopped
  • 1/2 Teaspoon Lime Zest, Grated
  • Lime Wedges , As Garnish
  • Additional Cilantro, Chopped, As Garnish
  • Tortillas

Makes 6 Servings

DIRECTIONS
Season pork cubes with salt and pepper. Heat oil in large Dutch oven and sauté pork in batches until nicely browned on all sides, about 5 minutes. Transfer pork to a plate. Stir in onion, chiles and garlic and cook, stirring, for 2 to 3 minutes, until onion is soft. Add pork back in along with broth, cilantro, zest and juice. Bring to a boil. Simmer, uncovered, stirring occasionally, for about 1 1/4 hours, until meat is fork-tender and liquid has thickened.
Serve garnished with lime wedges and chopped cilantro with warm tortillas and black beans on the side.

Recipe courtesy of the National Pork Board

Grilled Berkshire Pork Chop with Merlot Sauce

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Ingredients

Sweet Potatoes:

  • 2 medium sweet potatoes, peeled and chopped
  • 2 tablespoons butter
  • 1/4 cup maple syrup

Merlot Sauce:

  • 3 cups beef broth
  • 1 cup Merlot wine
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • Kosher salt and freshly ground black pepper

Pork chops:

  • 4 (4-ounce) Berkshire pork chops
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil

Directions
To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.
To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.
Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.

Recipe courtesy of Scott Johnson, Canoe Bay

Pork And Chorizo Burgers With Pineapple And Sriracha

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INGREDIENTS

  • 8 Ounces Smoked Spanish Chorizo, Links With The Casings Removed
  • 1 Pound Ground Berkshire Pork
  • 1/3 Cup Bread Crumbs, Dried
  • 1 Large Egg, Beaten
  • 2 Scallions, Finely Chopped
  • 2 Tablespoons Red Bell Pepper, Finely Chopped
  • 1 Clove Garlic, Minced
  • 1/2 Teaspoon Kosher Salt
  • 6 Fresh Pineapple Rings, Cut About 1/2-Inch Thick
  • 6 Hamburger Buns, Preferably Sweet Hawaiian Style, Split
  • Fresh Cilantro Leaves, As Garnish

Sriracha Aïoli
1/2 Cup Mayonnaise
1 Clove Garlic, Pressed Through A Garlic Press
1 Teaspoon Sriracha Chili Sauce

SERVES 6

DIRECTIONS

To make aïoli: Mix mayonnaise, garlic and Sriracha sauce together in small bowl. Set aside. Extra aioli can be stored in the refrigerator for up to 3 days.

To make burgers: Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, scallions, red pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes.

Prepare grill for direct cooking over medium-high heat, about 450°F.

Lightly oil grill grate. Grill burgers, with the lid closed, for 5 minutes. Turn burgers, and add pineapple to grill. Finish cooking burger until the internal temperature reads 160°F. on a digital meat thermometer (about 4 to 5 minutes more), turning once or twice, until hot and seared on both sides. Grill pineapple rings until browned on each side. Remove from grill.

Toast buns on grill, about 1 minute. Build burgers on buns with 1 1/2 tablespoons aïoli, 1 pineapple ring, and cilantro leaves to taste. Serve immediately.

Recipe courtesy of the National Pork Board