Interview a Farmer

Purchasing Meat and Game: Wild Boar

                      

   

I choose to write this blog about Wild Boar, I did not go out to local market to purchase this Animal cut. I did go visit few local butcher shops in Guelph area.

After doing that I did some research online and came across the https://blackangusmeat.com/. While checking out there website for game meats I choose

Wild boar for my blog topic. The cut I choose to use was the Wild Boar rack, and Apple Curry Wild Boar Sausage. The reason I choose Wild Boar Rack is that

I really enjoy cooking with this kind of cut. I also just choose to use the Apple Curry Wild Boar Sausage it sounded really good. When I am able to purchase this

cut of meat and sausage in need future I am going too. For this blog I am going to show pictures on how to cook this cut and show some detailed visual and documentation

images from citations and website on internet. 

                              

https://blackangusmeat.com/product/wild-boar-rack/  

https://blackangusmeat.com/product/wild-boar-apple-curry-sausage/

Wild Boar Background:

The Wild Boar s a native to Eurasia, North Africa and greater Sundra Islands. The animal most likely originated in Southeast Asia during the early Pleistocene.

The earliest finds of fossil for this Wild Boar originated in Southeast Asia in Indonesia and Philippines. There was also some fossil found in Europe, before they were

found in Eurasia and North Africa and Sundra Islands.  The wild boar as of 2005 is that there are 16 subspecies that are divided into 4 categories:

1.      Western these species are usually high skull some low skull and manes are poorly

2.      Indian these species are usually high skull some low skull and the long manes

3.      Eastern these species have whitish streak to their mouth to lower jaw and mane is largely absent

4.      Indonesian has sparse body hair and is lacking underwood has a reddish band extending to neck.

              For more information about the Wild Boar you can go to the following website :https://en.wikipedia.org/wiki/Wild_boar

Description of cut Wild Boar

The description of the cut I choose is the following website:  https://blackangusmeat.com/product/wild-boar-rack/.

Wild Boar meat is lean, close grained meat. Wild Boar meat is really sweet, nutty, and a really distinct flavor. The Wild

Boar meat is very high in protein; the color will vary depends on the season. The cut is from the back of Wild Boar.

The Price of this particular cut the Wild Boar Rack is $59.99. The price of Wild Boar Apple Curry sausage is $7.99.

The best way for you to utilized this cut is to roast it.

Here are some of cooking methods you can use to cook Wild Boar Rack

1.      Grilled on Mesquite coals over medium heat.

2.      Pan Sear and Baste then finish in oven.

3.      https://www.dartagnan.com/on/demandware.static/-/Sites-dartagnan-Library/default/dwb3ad63b9/product-cooking-guides/dartagnan-cooking-guide-wild-boar.pdf

here is a list of different cooking methods if you like to look up more information. Some of cooking methods are, Sous Vide and reserves sear.

Cooking Method of Wild Boar Rack and Recipes:

First Method Grilled on Mesquite coals over medium heat I got the following recipe from food network here the website: https://www.foodnetwork.com/recipes/racks-of-wild-boar-recipe-2103637

Ingredients 2 whole frenched racks of Texas wild boar (recommended: Frontier Meats) 4 ounces Southwestern seasoning blend, recipe follows Parker County Peach Barbecue Sauce, recipe follows Southwestern Spice Blend: 5 parts iodized salt 2 parts granulated garlic 2 parts fine black pepper 2/3 part cayenne 3/4 part dried thyme 3/4 part dried oregano 2 parts paprika 1 part onion powder 1/2 part dried basil 1/2 part cumin 2/3 part coriander 2 parts chili powder 1/2 part dry mustard powder Parker County Peach Barbecue Sauce: 1 sweet onion, diced 3 ounces butter 4 local fresh peaches, peeled and diced 3 ancho chilies, stems and seeds removed 12 ounces ketchup 1/2 bunch chopped cilantro leaves 3 ounces brown sugar 3 ounces bourbon 1 lime, juiced 1 pint chicken stock Salt and pepper

Directions 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. Southwestern Spice Blend: Combine all ingredients. Parker County Peach Barbecue Sauce: Sauté 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. A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use. https://www.foodnetwork.com/recipes/racks-of-wild-boar-recipe-2103637

Sous Vide Wild Boar Rack

Ingredients (Makes 4 Servings) 1 small Wild Boar Rack 2 Bay Leaves ¼ of a bunch Fresh Thyme 1 clove of Garlic, smashed & peeled 2 tsp Olive Oil Roasted Potatoes ( use heirloom potatoes, marble potatoes, Yukon golds) 1lb Fresh Mushrooms (we used Fresh Black Trumpets and Fresh Hedgehog Mushrooms) Specialty Extra Virgin Olive Oil (we used Il Casolare Unfiltered Olive Oil)    http://marxfood.com/sous-vide-wild-boar-rack-recipe/

Directions: 1. In a vacuum bag, combine the rack, garlic clove, bay leaves and thyme. Drizzle in the olive oil, taking care not to let it hit the sides of the bag. 2. Vacuum seal the bag according to the vacuum machine manufacturer’s instructions. Store the sealed bag in your refrigerator until you’re ready to cook it. 3. Fill your sous vide machine with water and set it to 55C/131F. Put the wild boar rack in and cook for an hour and 15 minutes. 4. Roast the potatoes (how to roast potatoes). 5. Remove the rack from the sous vide machine and let it cool in the bag, then break the seal and remove it. 6. Preheat your oven to 375 degrees. 7. Sauté the mushrooms in a frying pan until soft. 8. Slice the rack in half. Use hot oiled (oven safe) frying pans to sear each half on all sides. Move them to the oven and roast to the internal temperature of your choice. We cooked ours to 140 degrees, which is rather rare, but the USDA recommends wild game meat be cooked to an internal temperature of 165 degrees. 9. If desired, use a culinary torch to toast the bones for a more traditional roasted-rack look. 10. Slice the rack into two-rib portions and serve them with the mushrooms and the potatoes. 11. Finish the plate with a drizzle of extra virgin olive oil. Serve.

http://marxfood.com/sous-vide-wild-boar-rack-recipe/

http://marxfood.com/sous-vide-wild-boar-rack-recipe/

Sage Apple Maple Glazed Rack of Wild Boar

Ingredients Rack of Wild Boar Fresh sage French shallots (5 or 6 heads) Mirepiox made of chopped onion, carrots and celery ¼ cup White sugar 2 Apples peeled and diced 2 tbs. Butter 2 oz. Maple syrup 2 oz. cognac or brandy ¼ cup semi dry white wine 1 cup Beef stock https://www.northforkbison.com/tag/wild-boar-meat-2/

Cooking Method Preparing the ribs Score the wild boar ribs crosswise Season with pepper on both sides Rub both sides with fresh sage Prepare pan with your mirefois and rest of the sage Let it sear at medium high on each side to a golden brown for two minutes each side Take out the meat Remove excess oil To Prepare the Glaze Place in the pan at medium high heat 2 tbs. butter French shallots Sugar Caramelize items together to the color of hazelnuts (light brown) Flambé with the cognac by lighting the pan with a match to burn off excess alcohol Add the white wine Reduce the liquid by half Add the maple syrup Add the beef stock Once you have your reduction it is time to add your chopped apples. You must add the apples last so that they retain their crunch. You don’t want to end up with apple sauce. Make a fairly large quantity because you will baste your wild boar 10 to 15 times Add the apples at the end of the cooking process so they retain their crunch. Let it boil for a few seconds Remove and keep it in a bowl with a culinary brush Baste the meat that has been resting on a pan Put in the meat thermometer into the thickest section of the boar Put it in the oven at 375°F Cook the meat for 5 – 6 minutes remove and glaze baste again do this every 5 to six minutes 158° on the meat thermometer for a medium well done wild boar rack. After about an hour Remove from the oven and leave to rest for about 10 minutes. To carve the meat, cut toward the edge cutting through with a good amount of pressure Finish off with another drizzle of the apple glaze mixture Serve with assorted vegetables, mashed potatoes, and/or butternut squash (Recipe courtesy of Northfork Bison Ranch)