Wild Boar In Groundnut Sauce Or Pork Recipes

SUGO DI CINGHIALE: WILD BOAR SAUCE

Steps:

• Heat up the extra-virgin olive oil in a saucepan and saute the onion, carrots, and celery until soft. Add the minced wild boar and mix with the vegetables. Add the nutmeg, salt, pepper, and 1 cup wine. Allow the wine to reduce. Then add the tomato paste and mix well with the meat. Add the remaining 1 cup wine. Let the sauce simmer on medium heat for about 20 minutes. Serve the sauce with pasta or with polenta.

WILD BOAR IN GROUNDNUT SAUCE (OR PORK)

Steps:

• Heat a few spoonfulls of oil in a large pot. Add the meat and fry it until it is browned but not done. Reduce heat. Add water, salt, and pepper and simmer for about half an hour.
• Add the tomatoes and onions and contine to simmer until the meat is done and becoming tender.
• Remove some of the liquid and mix it with the peanut butter to make a smooth sauce. Add this to the meat-tomato-onion mixture.
• Continue to simmer on a very low heat until the meat is very tender (30 mins to 60 mins depending on cut).

ROAST "WILD BOAR"

Steps:

• Heat oven to 350 degrees F.
• Cut pork into 3 to 4-inch thick slices and lay the slices on heavy duty aluminum foil supported by baking sheets. Rub salt and pepper into the meat. In a small bowl whisk together hot sauce, vinegar and vegetable oil, and brush onto surface of meat on both sides. Use plastic or latex gloves to handle habaneros and protect your eyes and nose from the "fumes." Slice the peppers and lay them and the bay leaves on top of the pork. Wrap the pork in foil, sealing all the seams. Roast slowly in oven until fork tender, about 2 hours, or over an open fire.

WILD BOAR RAGù

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.