Wild Boar Fried Texas Style Recipes

HELLRAISIN' WILD BOAR-WRAPPED WILD BOAR

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.

RACKS OF WILD BOAR

Steps:

• Clean the racks of wild boar of any sinews and excess fat. Rub generously with Southwestern spice blend and allow to sit for at least 45 minutes.
• Grill on mesquite coals over medium heat until an internal temperature of 145 to 150 degrees F is reached.
• Allow to rest for about 10 minutes before cutting into chops. Serve with Parker County Peach Barbecue Sauce.
• Combine all ingredients.
• Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer.
• Allow to simmer for approximately 15 minutes.
• Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate.

WILD BOAR FRIED TEXAS STYLE

Steps:

• Remove all membranes and outer muscle tissue, or ''silver skin,'' from the meat.
• Slice into 12 pieces, each 1/4 inch thick, cutting across the grain.
• Cover the meat with plastic wrap and, using a meat mallet, pound until about 1/8 inch thick.
• Mix together the eggs and milk, and dip slices of meat into this mixture, coating both sides. Let the meat sit in the mixture.
• In another bowl, mix together bread crumbs, basil, thyme, oregano, pepper and salt, and set aside.
• To make the gravy, heat 4 tablespoons of peanut oil in a saucepan. Add the flour and whisk until the resulting roux is light brown. Set the roux aside.
• In a separate saucepan, bring the chicken broth to a boil. Slowly add six tablespoons of roux, or more if needed, whisking until sauce is a little thicker than heavy cream.
• Add the heavy cream and reduce to a thick sauce; it should take approximately 3 minutes. Add the herbs and the black pepper. Let the mixture simmer over a very low flame, making sure that the sauce does not scald on the bottom.
• In a frying pan large enough to accommodate the meat, add the cup of peanut oil. Heat to 375 degrees or until a sprig of parsley crackles in the oil.
• Dip the meat into the bread-crumb mixture and fry in oil for one minute, taking care not to burn the bread crumbs. Remove the meat and drain on paper towels. Serve immediately with the cream gravy.