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Wild Boar Recipes
& Javelina Recipes

This recipe was sent to me by Hank
WILD BOAR KOREAN MEATBALLS
1 pound ground wild boar
2 Tbs.. soy sauce 
Dash of pepper
1 clove garlic, minced
1 green onion, chopped
1 Tbs.. toasted sesame seeds
1/2 cup flour
1 egg, beaten with 1 Tbs.. water
2 Tbs. salad oil
In a bowl combine the ground wild boar, soy sauce, pepper, garlic, green onion, and sesame seeds.  Shape the meat into balls. Dredge each in flour, dip into egg mixture, and again into flour. Heat oil in heavy frying pan over medium heat. Cool thoroughly. Serve with dipping sauce.
 
DIPPING SAUCE
4 Tbs.. soy sauce
4 Tbs.. vinegar
2 tsp. honey or firmly packed brown sugar
dash of liquid hot pepper seasoning
2 tsp. toasted sesame seeds or finely chopped green onion
Combine ingredients. Sounds pretty good... give it a try!
 

I was given permission to post this recipe from: 
Dallas & Lori Anthony, Michigan Sportsmen's Web http:www.michigan-outdoors.com
BOAR STEW
1 lb boned and cubed boar  meat
1/2 lb bacon
1 onion chopped
1 tsp. crushed garlic
2 tsp. curry powder
1/2 cup water
2 Tbs. parsley flakes
1 can stewed tomatoes (16 oz)
1/4 cup sliced carrots
2 medium potatoes
2 Tbs. cornstarch
In a skillet fry bacon until crisp.  Remove bacon, cool, crumble and set aside.   Pour off all but about 3 Tbs. of bacon grease. 
Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned. 
Stir during cooking.  Stir in 1/4 cup of water. 
Remove from heat and set aside. 
In a 2 qt casserole combine
parsley, stewed tomatoes, carrots and potatoes. 
Add meat mixture to casserole and mix well. 
Bake at 350 degrees for 30 minutes. 
Mix 2 Tbs. cornstarch with 1/4 cup water and stir into casserole.  Bake for 30 more minutes or until meat and vegetables are tender.
 

This recipe was added from Nancy's Recipe World
(with her permission)
Hog Chops w/Wild Rice

This recipe can be cooked either in a crockpot or on top of the stove in a skillet with a lid. This recipe addresses the skillet method.

4 - 6 Wild Hog Pork Chops 
1 Tbs. oil 
Salt and pepper to taste 
1 can cream of mushroom soup 
1 can of diced chilies and tomatoes 
1 chopped onion 
1 Cup long grain white rice and 1/4 Cup wild rice 
3 Cups water

1. After pork chops have soaked in salt water solution 20-30 minutes and have been rinsed
2. Turn skillet on high and add the oil
3. Place the chopped onion in the bottom of the skillet; stir constantly until opaque.
4. Place the pork chops on top of the onions and brown on both sides
5. Add the can of cream of mushroom soup
6. Add the can of diced chilies and tomatoes with the liquid
7. Add salt and pepper to taste
8. Add any optional spices your family may prefer
9. Stir this mixture
10. Turn skillet down to medium (mixture should cook but not boil over)
11. Cook 30 - 45 minutes (chops should be fork tender)
12. In a separate add the water
13. Bring water to full boil
14. Add the rice
15. Cover and reduce to simmer
16. Cook rice for 20-30 minutes (until wild rice is done)
17. Serve pork chops over rice with green salad, rolls and iced tea


This recipe was added from the net 
Wild Boar in Sweet and Sour Sauce

 1/2 cup wine vinegar
 1 pint red wine
4 Tbs. butter
2 Tbs. bitter cocoa
1 bay leaf
1 sprig thyme
8 cloves
2 onions, chopped
1 carrot, chopped
1 stalk celery, chopped
8 lbs. fillet of boar
1 Tbs. sugar
3 oz. dried prunes (softened and chopped)
1 tsp. peperoncino
2 Tbs. candied orange peel
1 Tbs. raisins
1 Tbs. pine nuts
Salt 

Prepare a marinade by boiling the vinegar and wine with the bay leaf, thyme, peperoncino, cloves, 1 onion, carrot and celery. Pour into a large pot and let cool.  Place the boar fillet into the marinade and let sit for 48 hours.  Chop the remaining onion and brown in butter, then add the cocoa, sugar, prunes, candied orange peel, raisins and pine nuts. Stir for a few minutes, then add the boar meat and let cook slowly for an hour, then add the filtered marinade, salt and continue cooking until the meat is very tender and the sauce dense. Serve with polenta, potatoes or potato gnocchi


This recipe was added from Chris's Wild Game Recipes - Thanks Chris!
Wild Boar Kraut Casserole
2 tablespoons vegetable oil 
6 bone in boar chops or (substitute) (4 oz. ea.), 3/4 to 1 inch thick 
1 jar (2 lb..) sauerkraut, rinsed and well drained
1 to 1 1/2 lb.. smoked Polish sausage links (about 6) 
4 cloves garlic, minced 
14 juniper berries 
1 teaspoon pepper
1/2 teaspoon salt 
1 bay leaf 
2 1/3 cups dark beer 
1 1/2 cups shredded peeled potatoes 
1 med. red cooking apple, cored and cut into 1 inch chunks 
1 med. green cooking apple, cored and cut into 1 inch chunks 
1 med. yellow cooking apple, cored and cut into 1 inch chunks

Heat oven to 350 F. In 6 quart oven proof Dutch oven or stock pot, heat oil over medium - high heat. Add boar chops. Cook for 5 to 7 minutes, or until meat is browned on both sides. Remove from heat. Remove chops from pan. Set aside. Into same Dutch oven, spoon half of sauerkraut. Top with chops and sausages. In medium mixing bowl, combine remaining sauerkraut, the garlic, berries, pepper, salt and bay leaf. Spoon mixture over chops and sausage. Pour beer over mixture. Cover and bake for 1 hour. Stir in potatoes and apples. Cover and bake for 30 to 45 minutes longer, or until apples are tender. Remove and discard bay leaf. Serve with thick slices of crusty bread, if desired.


These recipes were added from my collection. (SQ)
Wild Boar Loin Teriyaki
2 lb. Boar loin                   ½ cup teriyaki marinade
1/8 tsp. white pepper         1/8 cup teriyaki glaze 
Canola oil                         1/8 cube margarine
2 cloves garlic                   1/8-cup Madeira wine

Cut long into medallions, cross-grain, and shape with meat hammer.  Sprinkle with white pepper. Brown both sides of meat in skillet with canal oil over medium heat and remove. Add garlic cloves to pan and stir. Return meat to pan and heat for 2 minutes, turning several times.  Lower heat and cook for 2 more minutes. Add teriyaki marinade and let cook into meat. Remove meat and place in serving dish. Add teriyaki glaze, margin, and wine to pan, stirring constantly.  When heated through, pour over meat. Serve as main course with a green vegetable and boiled potatoes.

Oven-Barbecued Javelina or Wild Boar
5 lb javelina or wild boar roast
2 qts. Water 
3 bouillon cubes
2 cans chicken broth
1 tsp. garlic powder
1 bottle commercial barbecue sauce

Preheat over to 300º.   Place meat in a roasting pan with all the ingredients except barbecue sauce.  Cook 4 hours, basting often.  Remove roast and strain liquid, saving 1 cup.  Return roast to pan and top with barbecue sauce.  Pour 1 cup of strained liquid around roast in pan.  Reduce oven temperature to 250º and cook for 1 hour. Oven-roasted potatoes and steamed vegetables will compliment this meal

Sweet-and-Sour Wild Boar Stir-Fry
1 ½ lb boned wild boar, sliced thin            1 tbsp. catsup
2 tbsp. cornstarch                                      1 egg, beaten
1 tbsp. cold water                                      Canola oil
¼ cup white vinegar                                   2 cloves garlic, chopped
5 tbsp. sugar                                             4 green peppers, chopped
2 tbsp. soy sauce                                       1 red pepper, chopped
1 tbsp. teriyaki marinade                            1 small can diced pineapple, drained
4 drops sesame oil                                     1/8 cup white wine
2 tbsp. Worcestershire sauce

Shape meat with meat hammer to uniform thickness and cut into bite-sized pieces.  In small bowl, mix cornstarch with water.  In another bowl, mix vinegar, sugar, soy sauce, teriyaki marinade, sesame oil, Worcestershire sauce and catsup.  Dip meat into beaten egg and then cornstarch mixture.  Heat wok with oil and fry meat; set aside Stir-fry garlic 15 seconds; add green peppers.  Cook until tender.  Add red pepper and pineapple; cook 1 minute.  Add meat; stir-fry to blend.  Add wine and cook down.  Stir in sauce mixture and remaining cornstarch mixture.
A perfect Chinese dish to serve over rice.

Almond Javelina 
3 lb. javelina meat boned
1 cup port wine
2 cloves garlic, minced
½ - 1 cup olive oil
3 bunches green onions, diced
1 cup almonds, sliced
See Almond Javelina Sauce

Cut meat into thin slices.  In bowl, blend wine and garlic.  Marinate meat in liquid for 4 hours.  Heat skillet with olive oil.  Stir-fry meat and onions for 3-4 minutes. Add Almond Javelina Sauce and cook for 3 more minutes.  Stir in almonds. Serve with steamed rice or stir-fried vegetables

Almond Javelina Sauce
2 tbsp. soy sauce
2 tbsp. sherry
1 tbsp. teriyaki glaze
1/8 tsp. white pepper
Mix all ingredients in small bowl.

Spicy Javelina
2 lb. javelina meat boned
½ lemon or lime juice
4 cloves garlic, crushed
Olive oil
½ cup chicken broth

Thinly slice meat.  In small bowl, mix lemon or lime juice with garlic.  Add meat and let stand 6-10 hours.  Remove meat from marinade and allow to drain; do not blot dry.  Fry meat in skillet over medium heat using enough olive oil to prevent sticking.  When meat is cooked through, add broth and cook 3 more minutes on high.
Serve with sauce over white rice.

Garlic Javelina
2-3 lb. javelina, boned
4 tbsp. olive oil
6-8 cloves garlic, chopped
Thyme, pinch
2 cans chicken broth
Cut javelina meat into strips.  Cross-cut those strips into small pieces and chop them fine.  Heat Dutch over or heavy cooking pot with olive oil.  Add chopped meat and garlic stirring rapidly with wooden spoon.  Keep meat and garlic moving.  Do not allow garlic to burn because it will change the flavor dramatically.  Stir in thyme and tarragon.  Add chicken broth and stir to mix.  Heat through.

Cooking Tips: To liven up this dish, add 1 lb. Chorizo, a Mexican sausage.  Buy prepared chorizo and cook well.  Microwave on paper towel for 1-2 minutes on high before adding to pot.  In addition, 1 lb. of cooked macaroni can be added with the chicken broth.  Garlic is currently seen as a healthy food.  The garlic used here cooks into the meat fairly well and is not as overwhelming as it may seem. This spicy dish needs rice and a salad to complete.

Wild Boar Roast Sherwood Forest
8-10 lb. wild boar roast, boned
Pure lard
1 qt stock or equivalent chicken broth
8 bay leaves
8 cloves garlic
1/8 tsp. marjoram
1/8 tsp. tarragon
¼ tsp. Virginia Olson Savory Seasonings Bake Bend
4 cups beef bouillon
1-2 tsp. Lawry’s Seasoned Pepper
6 carrots, peeled and coined
4 potatoes, peeled and cubed

Preheat over to 300º. Brown meat in hot lard in large roasting pan.  Lard may be wiped out before cooking or left in pan.  Add stock, bay leaves, garlic, marjoram, tarragon, savory seasonings and beef bouillon cubes to the roast in roaster.  Roast 3 hours.   Turn oven down to 250º, add Lawry’s Seasoned Pepper and cook until well done.  When meat is done, pressure cook carrots, and potatoes until tender.  Add to roaster and cook only 15 minutes longer to marry vegetables with meat and juices.  Tip: turn roast every half-hour and add stock or broth to keeping it from drying out.

This recipe from Chef Jorge Bruce
Trophy Boar

After removing as much fat as possible, marinate meat in oil, vinegar, garlic, salt and pepper.  Cut meat into stew chunks and slow cook in a Better Than Bouillon stock (pre-packaged), THREE TO ONE using Beef & Ham. i.e.. three cups of beef base to 1 cup of ham base stock, add ground pepper.  Slow cook on stove about 1.5+ hrs. covered, (Until Tender). Meanwhile make this home made condiment as follows, sauté ( do not burn) in lite olive oil :minced onions, minced bell peppers, minced tomato, minced 1/2 small hot pepper, 15 sprigs of minced cilantro, 2 minced garlic cloves and 1/2 tsp. dry oregano, (1 cup total for every 5 to 8 cups of stock).

After meat is tender, add the above condiment to the meat, continue to slow cook and start adding vegetables in stages: chopped onions, celery, carrots, leeks, let cook for 10 to 15 minuets. Now your ready to add different hard roots, i.e.: (soup spoon sized) yucca, turnips, rutabagas, green bananas, etc. Then add soft roots, i.e.: potatoes, white sweet potatoes, yatias, butter squash etc. Serve when tender with a fork. (salt and pepper to taste). *This is going to be a real hands on type of recipe, you will have to gamble with your own judgment using this recipe. If you believe in your cooking abilities than this recipe should tern out just fine.


This recipe from Raymond Hooker 
How to cook a wild hog (100 lbs or less) shoulder or ham
Marinate in this mixture for at least 24 hours in refrigerator:
2 cups fresh orange juice
2 tsp salt 
1 tsp black pepper
2 tsp everglades sesoning
1\2 tsp garlic powder
Mix well
After proper marinate, splash with worcestershire and slow cook over a wood fire or wood chips on gas grill.


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