Conference turris::cooks

    Where did you get the boar ? is he an ex-deccie ?
    Sorry about that - I did read an article saying it was the "in" thing
    to eat in Europe at the moment. I believe its like " gamey " pork -
    supposed to be delicious. All I can think of is some really old cook
    book. Have fun.
    
    Rod

    I would have it INSPECTED for trickinosis right away...
    
    pork and wild board that is just (wild pork) are very dangerous and
    have to be closely inspected before using ANY meat at all.  And even
    after inspected and given a clean bill I would roast the meat for
    "hours"... marinate it first, then, slowly roast it till done.
    
    Rosemary goes very well with it, my favorite is mashed garlic with
    rosemary, oregano and black pepper, all mashed to a paste, then,
    diluted with good olive oil and dark soy sauce... brush meat with it
    and let it "work" for at least one day (better two or even three)
    

a marinade based on white wine will help....marinade for 12 hours or so
in dry white wine, fresh garlic, black pepper.  Smear a paste of baked,
mashed garlic,rosemary,sage all over the meat prior to roasting or broiling.
Also, the meat will be lean, so lay thick-sliced bacon strips over the top
of roasts when roasting them in the oven...they will keep things moist.  I
also suggest you cook all meat very well done and check with the local meat
processors (for game) and be sure the meat in the area this boar was taken
is safe.  They usually know.  Also, if the boar had enough water and was
young enough the meat will be wonderful when properly prepared....but if
he was old or parched when killed, he may be a bit "TOO GAMEY" for your
taste.


re: baked garlic.  wrap an entire head of garlic in foil and bake until
    it squeezes nicely in a 300 degree oven.  usually an hour or so.
    do not peel garlic before baking.  when cool enough to handle, 
    snip the ends off cloves and squeeze the contents into a small glass
    dish.  Cover with good olive oil and refrigerate.  Keeps for weeks...
    but you'll use it much faster than that.  It is a great garlic
    seasoner.

    Thanks for the informative replies!  As far as it being a joke -
    you obviously aren't a hunter or don't know one.
    
    FYI - Wild Russian Boar can be found on preserves throughout the United
    States.  The preserves were started in the 1940's.  Animals from all
    over the globe are brought in to large amounts of land (2000acres+).  It 
    is primarily an archery hunt because the game is guaranteed to be there. 
    The species that were brought over have since reproduced and live quite
    naturally here in the U.S..   The individuals that run the preserve
    skin, inspect and package the boar.  When you get it back after
    dragging it through the woods, it looks like you visited the deli shop.
    
    We tried boar chops this weekend.  They were marinated in dressing and
    cooked for over an hour.  They were much better than pork chops.  Next
    time we will try the bacon because they were a little dry.  This week
    its the pot roast.
    
    Thanks for the tips,
    
    Karen

    
    Hi all, 
    
    I haven't introduced myself before as I practically never read this
    conference. ( some wicked recipes in here though ! thanks ! ). Anyway,
    the time has come that I need some advice...
    
    In a depart from tradition ( I eat chicken and turkey all the time ),
    I'm planning on cooking wild boar ( chevreuil ) for my folks as one 
    of the courses of our Christmas meal. I was thinking of doing
    medaillons ( translates to lumps of meat about 3 mouthfulls in size )
    in a rich redcurrant ( or blue currant ) sauce. However. I've never
    cooked boar or made either of these sauces. Does anyone have any
    pointers/recipes/ideas that they'd share ?
    
    thanks & regards, 
    				Nik.
    
    P.S. the intro : Nik Cox 25 male single born in Scotland. Lived most of 
    my life in Southern England. Been working here @FYO ( France ) for just
    on three years in datacentre support & operations. Love eating, cooking, 
    skiing, working out, films, music and loads of other stuff ;-)
    
    see y'awl. N