WILD GAME CHILI
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
- Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
- Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
- Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.
WILD BOAR CHILI
Great for chili days!
Provided by Claire Sotelo
Categories Other Snacks
Time 5h
Number Of Ingredients 12
Steps:
- 1. Prepare beans ahead of time in accordance with their packaging and place in medium-large crock-pot on high heat.
- 2. Warm large saucepan. Add wild boar meat that has been roughly chopped and brown thoroughly. Remove meat and add to crock-pot, reserving grease.
- 3. Toss first four ingredients into boar meat grease (half the grease if using beef) and sweat until onions are opaque.
- 4. Add Garlic, spices and Cilantro and allow to saute 2-3 more minutes. Throw it all in the crock-pot + tomatoes. Spice tip: Start with the recommended amount and adjust as it works in the crock-pot.
- 5. You have a couple of options here. Leave crock on high, stirring often and enjoy in an hour, or Turn on medium (low if you have two settings) and walk away. Let cook a minimum of 3 hours. The longer it cooks, the bolder the flavors.
WILD BOAR CHILI
I made this recipe when I was trying to think of what to do with the bony shoulder cut of the young wild boar we had. After some searching on the internet, I decided to make a chili from it. It works better than just normal pork as it is leaner and the flavour is different than domestic pork. I think that this recipe would work with an older boar as well. For the chili powder, I very highly recommend using this recipe http://www.recipezaar.com/Chili-Powder-16892 I usually make a big batch of it and store in a large empty spice container so I have it on hand. It is quick to make, and it gives you a better flavour than the commercial ones and you can control the salt levels easier. If you have some excess fat, you can cut down on the oil by frying the fat pieces and frying the onions and garlic in that. Just be sure to remove the fat pieces before adding the meat. We serve this over white rice, but you could have it by itself or whatever you usually have chili with.
Provided by Tea Girl
Categories Wild Game
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat oil on medium high heat.
- Add onions and garlic, cook until onions are clarified, being careful not to burn the garlic.
- Add the wild boar meat and chili pepper and brown the meat.
- Add the chili pepper, tomatoes, beans, tomato paste, water, chili powder and a pinch of salt and stir and bring to a boil.
- Turn down to a simmer, stirring occasionally, cooking for 45 minutes to an hour.
- Taste and add more salt if necessary. Serve.
HELLRAISIN' WILD BOAR-WRAPPED WILD BOAR
Provided by Food Network
Categories main-dish
Time 10h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Add coals to one half of covered grill. Allow coals to burn and whiten, producing an even heat with no flame.
- Place all rub ingredients in bowl and mix. With slightly moistened boar shoulder in pan, pat rub (with dry hands) on non-fatty side of boar shoulder. Be sure to coat all surfaces liberally, even fat and folds. Boar is lean and dries easily in heat. Rub will act as a seal, locking in moisture. Turn shoulder fat side down and lay bacon strips lengthwise across non-fatty side, pinning them to the shoulder with toothpicks at center and ends, ensuring even coverage of the meat surface. Any remaining bacon can be added to the ends. Place shoulder on empty side of grill, bacon side up, and close cover. Cook until internal temperature of pork reaches at least 160 degrees F, roughly 10 hours, depending on size of shoulder. A slow-cooked, well-sealed shoulder should pull apart with tongs.
WILD BOAR RAGù
In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood. So he brought in his mother, Caterina Schenardi. This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna. Ms. Schenardi is especially particular about the flour and egg in her tagliatelle, but here you can just use a store-bought version to go alongside, or use a noodle of your preference.
Provided by Jeff Gordinier
Categories dinner, one pot, pastas, main course
Time 3h30m
Yield 4 first-course servings
Number Of Ingredients 11
Steps:
- The night before making the ragù place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover. Cover and refrigerate overnight.
- Discard the rosemary and garlic. Drain the meat in a strainer set over a bowl, reserving the wine. In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the carrot, celery and onion. Sauté until softened, 3 to 5 minutes.
- Add the meat and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes. Add the tomatoes, breaking them up with a spoon. Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
- Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1 1/2 to 2 1/2 hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds. Serve, if desired, over tagliatelle or other pasta.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 105 milligrams, Sugar 4 grams
WILD GAME CHILI (VENISON AND WILD BOAR)
You can use your favorite game meat for this chili. I used the venison and wild boar because they were easier for me to find. You want to add the vegetables in layers in order to get a complex flavor throughout. I do not like beans in my chili, so if you are a bean lover, just add a can of kidney beans to the recipe.
Provided by David04
Categories Deer
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Chop meat and vegetables.
- Season and brown meat in a coated large pot along with the garlic and half of the chopped onion.
- Add beef stock, Chili Powder,Salt, Pepper, and Paprika and bring to a boil. Reduce heat and simmer for 30 minutes, this will allow the meat to absorb the flavor of the spices. Stir as needed.
- Stir in peppers, remaining onion, celery, and mushrooms. Simmer for another 30 minutes, stirring as needed, to allow the vegetables to absorb the flavor of the spices.
- Add stewed tomatoes, green onions and cilantro and stir.
- Slow cook for 2-4 hours, stiring as needed. If you need more liquid, just add more beef stock.
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