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Favorite Wild Boar Loin Recipes?
KX500
Member Posts: 733 ✭✭✭✭
Anybody have a favorite recipe for Wild Boar Loin to share? I'm working on cleaning out my freezer & realized I've got a fair amount of loins left to eat.
In the past I've treated them like deer loin and just grilled them. We've always been pleased with the flavor but sometimes the boar is very tuff & hard to chew - which is why I've still got a bunch left in the freezer.
I'm wondering about crock pot or some other way to cook them that might help with the meat being so tuff. What works for you?
In the past I've treated them like deer loin and just grilled them. We've always been pleased with the flavor but sometimes the boar is very tuff & hard to chew - which is why I've still got a bunch left in the freezer.
I'm wondering about crock pot or some other way to cook them that might help with the meat being so tuff. What works for you?
Comments
Take the wild boar loin out and thaw it in the refridgerator. Spice the loin well with salt, pepper and garlic, you can add some other spices like Thyme or Oregano. Place wild boar loin into a shallow cooking pan with 1 cup of red wine. Pre-heat your oven to 350 degrees. Wrap the loin in cow crap, cooking for one hour, remove from oven unwrap loin and discard, eat wrapping.
I saw one recipe that said drink the rest of the wine and throw the loin away. Then order up a pizza.
Use more rather then less of the dressing/ marinade, squeeze out the air and seal.
Keep in the refrigerator turning and agitating the mixture occasionaly for 6 to 24hours.
Remove and grill as normal without removing the marinade.
The marinade will flavor the meat and the vinegar seems to help break down the fibrous texture of the meat.
All wild meat is different according to how and what it ate,where it's from, how old the animal was, etc. Grilling temperature and techniques can affect texture also.
It is possible to leave the meat too long in the marinade, it could become too soft or mealy , you need to test in six hour or so intervals to see what's best for you.
I have used this on wild pig,black bear, and other game when it was either fibrous or gamey.
I have also had success using beer the same way.
quote:Originally posted by bpost
Take the wild boar loin out and thaw it in the refridgerator. Spice the loin well with salt, pepper and garlic, you can add some other spices like Thyme or Oregano. Place wild boar loin into a shallow cooking pan with 1 cup of red wine. Pre-heat your oven to 350 degrees. Wrap the loin in cow crap, cooking for one hour, remove from oven unwrap loin and discard, eat wrapping.
I saw one recipe that said drink the rest of the wine and throw the loin away. Then order up a pizza.
I tried a pressure cooker and they were ok but wild boar get fed to the dogs(mine will eat it if cooked same as with Blue geese)
Tried TANK78Zs method - marinated in Italian dressing for about 18 hours & WOW, very good. Of course I forgot to poke the meat with a fork 1st and the meat never got turned, but still very very good. I think my wife would even eat this & she is picky about wild game.
I'll try the beer marinade next time.
here is a C&P about it, then go find a recipe on the interweb and let it soak for more than what it says! Note the NON use of metal pots!!!
""A solid cut from the bottom round[ or rump is marinated for three or four days, or as many as 10, before cooking.
Red wine vinegar and wine typically form the basis of the marinade, which also includes earthy aromatic spices such as peppercorns, juniper berries, cloves, nutmeg, and bay leaves and less commonly coriander, mustard seed, cinnamon, mace, ginger, and thyme. The marinade may also include vegetables such as onions, celery, and carrots. The acidic marinade helps tenderize the meat (which is typically a tougher cut) before it cooks.
It is frequently advised to marinate the meat in an earthenware, glass, plastic, or enamel container rather than one made of metal, so the acidic marinade does not react with the vessel during the extended marinating process.""
Make sauerbraten out of it. 8 days in a marinade will make an old rifle sling taste good.
here is a C&P about it, then go find a recipe on the interweb and let it soak for more than what it says! Note the NON use of metal pots!!!
""A solid cut from the bottom round[ or rump is marinated for three or four days, or as many as 10, before cooking.
Red wine vinegar and wine typically form the basis of the marinade, which also includes earthy aromatic spices such as peppercorns, juniper berries, cloves, nutmeg, and bay leaves and less commonly coriander, mustard seed, cinnamon, mace, ginger, and thyme. The marinade may also include vegetables such as onions, celery, and carrots. The acidic marinade helps tenderize the meat (which is typically a tougher cut) before it cooks.
It is frequently advised to marinate the meat in an earthenware, glass, plastic, or enamel container rather than one made of metal, so the acidic marinade does not react with the vessel during the extended marinating process.""
NICE!
2 of those slices and the sides,i'd be done.Prob. have to eat a lettuce leaf or two with it..
Make sauerbraten out of it. 8 days in a marinade will make an old rifle sling taste good.
here is a C&P about it, then go find a recipe on the interweb and let it soak for more than what it says! Note the NON use of metal pots!!!
""A solid cut from the bottom round[ or rump is marinated for three or four days, or as many as 10, before cooking.
Red wine vinegar and wine typically form the basis of the marinade, which also includes earthy aromatic spices such as peppercorns, juniper berries, cloves, nutmeg, and bay leaves and less commonly coriander, mustard seed, cinnamon, mace, ginger, and thyme. The marinade may also include vegetables such as onions, celery, and carrots. The acidic marinade helps tenderize the meat (which is typically a tougher cut) before it cooks.
It is frequently advised to marinate the meat in an earthenware, glass, plastic, or enamel container rather than one made of metal, so the acidic marinade does not react with the vessel during the extended marinating process.""
My wife and her mom make a good sauerbraten, but they always use a really nice roast instead of chuck or something that will really benefit from the process.