This is a very hearty, entrée-style soup that’s perfect for warming up on a cold day. Ingredients 1 lb. European Soldier Beans or Great Northern Beans 12 oz. wild boar sausage, cut in ½ inch slices 3 cloves garlic, minced. 2 heads escarole (substitutes: endive, Treviso, raddichio) 3 quarts chicken stock (if using store-bought, look for …

  Slow-roasting pork or wild boar ribs on the grill gives them a tougher, chewier texture than braising…but some people prefer that.  The spice rub we’ve used here is sweet up front, with a building heat in the back. Drink Pairings: Syrah from Northern Rhone or Malbec from Argentina Ingredients: (Makes 4 Servings) 4lbs of Wild Boar St. …

Brining is an easy technique that gives you a more moist finished dish while also imparting additional flavor.  It’s a particularly good idea when working with pork, lean game meats like wild boar, and poultry. How to Brine: 1.  Mix up a brining solution (see below for ratios).  Boil it to a boil. 2.  Cool the solution to at …

Savory Clafoutis with Roasted Red Peppers, Caramelized Onions, and Wild Boar Sausage Clafoutis is a classic sweet brunch or breakfast French dish, typically made with cherries or other fruits. A savory clafoutis is a fun twist on the classic version, and is similar to a quiche, great to serve for either breakfast, lunch, or a …

Try using these recipes along with basic braising techniques to braise your favorite roasts, ribs, osso bucco and more! Mire Poix & Tomato Paste Braising Liquid i. Add 1.5 cups mire poix to dutch oven stirring occasionally, until caramelized ii. Add a teaspoon of tomato paste, stir into mire poix and cook for a couple minutes …

Choucroute garnie is a satisfying comfort food made from sauerkraut, sausage and potatoes. It is a traditional dish from Alsace, a region of France combining German and French influences. Ingredients ½ lb. bacon, chopped (Kurobuta pork bacon & cubed wild boar bellies work beautifully) 4 pork chops (kurobuta pork chops or wild boar chops would be even …

(it looks burned, but it wasn’t…we swear) This is a rustic Italian-style dish featuring pulled/shredded wild boar shank meat slow roasted in the oven and served atop mascarpone polenta.  Boquerones compound butter and a fresh gremolata add a salty/astringent zing to the whole dish. Slow roasting shank meat instead of braising it yields a delicious …

(Braised wild boar belly & frisee salad recipe depicted) Braised wild boar belly is succulent, rich, and pretty easy to make.  Cook it as part of an entree, perhaps crisped up on the grill or stove top right before serving.  Or, slice it thin as a sandwich sandwich embellishment or served with a salad. Ingredients: 2lbs of …

Aka “THE Sloppy” Forget the can, forget the school cafeteria. Say hello to wild boar, fried duck eggs, fried jalapenos, and brioche buns – the definitive Sloppy Joe.  It’ll blow your mind. Note: The below version is savory, but not spicy.  We recommend adding some cayenne pepper to the sauce if you want more kick. …

This is a version of this classic French dish that has been adapted for home chefs.  A traditional cassoulet is a 2-day process, because you have to confit the duck legs, etc. This version still has plenty of steps, but you can do it at home in about four hours. The result is a rich, delicious …