Wild Boar Sausage With Onions Mushrooms And Homemade Chutney Recipes

ROAST "WILD BOAR"

Roast

Provided by Robert Irvine : Food Network

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

10 pounds pork shoulder (weighs about 10 pounds)
Salt and freshly ground black pepper
1/4 cup hot sauce
1/2 cup red wine vinegar
1/2 cup vegetable oil
4 habanero peppers
6 to 8 bay leaves

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 SAUSAGE AND GOOP

Wild Boar Sausage And Goop image

Provided by Amy M. Spindler

Categories dinner, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

Ingredients

Assorted dried whole or powdered California and Mexican chilies like anchos (dried poblanos), moritas (smoked serranos), habaneros
Sea salt
Cayenne pepper
Paprika
3 tablespoons olive oil
2 Maui, Vidalia or other sweet onions, coarsely chopped
2 red bell peppers, seeded, sliced into thin rings
8 ounces okra, trimmed, cut crosswise in half
6 ounces portobello or other mushroom caps, coarsely chopped
1 16-ounce package fresh or frozen blanched, shelled soybeans (edamame)
1 pound wild-boar or other lean sausage seasoned with fennel or garlic and parsley, removed from casings
Tips from 1 bunch asparagus (optional)
Mashed purple Peruvian potatoes seasoned with butter, salt and pepper

Steps:

To make spice mix: grind chilies in a mortar and pestle and mix according to taste with salt, cayenne and paprika. (To make a medium-hot mix, combine about 2 tablespoons each powdered anchos and moritas, 1 tablespoon each paprika and salt and 1/2 teaspoon each powdered habeneros and cayenne.) Store in a saltshaker.
To make goop: heat the oil in a 4-quart dutch oven over medium-high heat and sauté onions until translucent, about 10 minutes. Stir in about 1 tablespoon spice mix and cook 1 minute. Stir in bell peppers, okra, mushrooms and soybeans, cover and cook about 15 minutes, stirring occasionally.
Meanwhile, brown the sausage in a large nonstick skillet over medium heat, breaking up into small pieces with a wooden spoon. Stir into the goop. Cover and simmer about 40 minutes, stirring occasionally. Season to taste.
Stir in asparagus, cover and cook about 5 minutes longer. Serve with mashed potatoes.

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