Results 1 to 10 of 10

Thread: Wild Boar with Lime and Coconut page

  1. #1
    umuhk's Avatar
    umuhk Guest

    1

    Primal Fuel


    I made this to take to the "Primals in Seattle" picnic this last weekend.


    I used about a kilogram of wild boar saddle (double loin), or four small loins. Strip the silver skin (thin, fibrous fascia) from the large end of the loin. Prepare the marinade:
    <ul>[*]Juice from about six limes (maybe three-quarters of a cup)[*]Couple of tablespoons of honey (adjust to your preference, I&#39;m not a fan of sweet)[*]Tablespoon of garlic powder[*]Tablespoon of salt[/list]


    Place the boar loins in a zip-top bag and pour in about half a cup of the marinade; reserve the rest for later. Add to the bag:
    <ul>[*]About six chipotle (smoked jalapeņo) peppers, chopped fine[/list]


    Squeeze out the air and seal the bag, then massage the meat a little to work the marinade and chiles around to all surfaces. Leave the meat marinating in the refrigerator overnight, at least.


    When it&#39;s time to cook, put the reserved marinade in a small saucepan, and add:
    <ul>[*]Grated zest (outer green surface only) of a lime[*]One cup of coconut milk[*]About half a cup of cashew pieces, pulsed in a food processor to be mostly-ground (a good mix of cashew flour and small chunks)[/list]


    Cook over medium heat, stirring occasionally, until slightly thickened (by water reduction).


    Grill the boar over hot coals for about ten to fifteen minutes, depending on size; turn the loins every couple minutes to cook evenly. Even with the marinade, wild boar will dry out quickly if you overcook it, so be careful.


    Remove the boar from the coals, rest, and then slice. Serve with the coconut sauce. Enjoy.


  2. #2
    Wendy1's Avatar
    Wendy1 Guest

    1



    This was so delicious! And, fun to try wild boar! (My husband was jealous when I told him about it!)


    Thanks for the recipe, and it was good to meet you!


    - Wendy


  3. #3
    SeanBissell's Avatar
    SeanBissell is offline Junior Member
    Join Date
    Aug 2009
    Posts
    26

    1



    Thanks for bringing this to the BBQ, and it was great to meet you!


    This *was* an awesome recipe.


    Made me want to order up some wild boar!


    -Sean


  4. #4
    Join Date
    Jun 2009
    Location
    Seattle, WA
    Posts
    30

    1



    My husband said "There was wild boar there?". I felt so bad for him. He must&#39;ve been out moving the car and when he got back, I didn&#39;t think to mention the &#39;new addition&#39; to the table!


    The meat reminds me of the wonderful beef tongue that we had at a downtown Seattle restaurant a while back. Tender and only a SLIGHT gamey taste to it.


    I&#39;ll definitely eat it again and this marinade was perfect!


    Thank you Wolf!


  5. #5
    Indiscreet's Avatar
    Indiscreet is offline Junior Member
    Join Date
    Jun 2009
    Posts
    5

    1



    Oh yum! I&#39;ve had boar in a restaurant - it&#39;s not easy to find though. I guess you could do this with other meats.


  6. #6
    umuhk's Avatar
    umuhk Guest

    1



    You could do this with a regular pork loin. Commercial hogs are usually quite a bit bigger than feral swine, though, so you&#39;d have to adjust for the larger loin. Also, commercial pork is milder than wild, so the flavours in the marinade might be a little bit strong for it.


    Wild game meats can be ordered from restaurant suppliers; I use Marx Foods ( http://www.marxfoods.com ) for things I can&#39;t find locally.


  7. #7
    OnTheBayou's Avatar
    OnTheBayou is offline Senior Member
    Join Date
    Jun 2009
    Location
    Sarasota, Florida, USA, Earth, Milky Way Galaxy
    Posts
    152

    1



    Wow, sounds like this was made for the other corner of the country! Florida still has a lot of boar, descendants of pigs from the Spanish. And, of course, limes and coconuts.


    But I won&#39;t hold it against you.


  8. #8
    umuhk's Avatar
    umuhk Guest

    1



    If you can&#39;t visit exotic locations, you can vacation at the table occasionally.


    Actually, I&#39;m originally from California; there we have plenty of boar, limes, and coconuts...as well as chipotle peppers.


  9. #9
    sofiawahaj's Avatar
    sofiawahaj Guest

    1



    Wolf, thanks for posting the recipe! I came home and RAVED about your dish to my hubby. He was so sad that he didn&#39;t get to try it. I&#39;m printing this recipe out right now and filing it away!!!


  10. #10
    erstad17's Avatar
    erstad17 is offline Junior Member
    Join Date
    May 2009
    Location
    body in Kirkland, Wa but heart in SoCal
    Posts
    1

    1



    Wolf, the boar was so, so good! Thanks for bringing it.


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •