How do you cook Wild Hog, to tenderize and get out game taste?!


Question:

How do you cook Wild Hog, to tenderize and get out game taste?


Answers:
It depends on your taste.

The simplest way to tenderize and remove SOME of the gamy flavor from all wild game (i.e. venison, hog, elk, and so on) is to marinade the meat in apple juice over night or 6 hours. You can also make a seasoned marinade of your choice with the apple juice. Adolph’s meat tenderizer works for tenderizing. I use these marinade sometimes.

Marinade 1

2 tbsp olive oil
1 1/2 cup Apple juice
1 onion, sliced very thin
1 cup pineapple juice
1/4 cup orange juice
1/4 cup honey
2 tbs. Adolph’s tenderizer
1 tbs. garlic powder or a few fresh cloves sliced very thin
1 tbs. paprika
1 tbs. black pepper

Marinade 2

2 tbsp olive oil
2 cup Apple juice
? cup Winchester sauce Worcestershire sauce
1 onion, sliced very thin
1 tbs. Adolph’s tenderizer
1 tbs. garlic powder or a few fresh cloves sliced very thin
1 tbs. paprika
1 tbs. black pepper
1 tbs. onion powder
? tbs. red pepper

Basically you need to add red wine! and that really balances the flavours and gets rid of the gameyness!
The two here really fit the bill!

ROAST LOIN OF BOAR
WITH JUNIPER BERRIES
(to feed 6 people)

A boned and rolled loin of wild boar will feed about 2 adults per pound, and is delicious eaten hot or cold.

INGREDIENTS :
3lbs boned and rolled loin of wild boar

Marinade :
1/3 pt red wine
3tbsp vinegar
2 sliced carrots
1 sliced onion
2 shallots roughly chopped
2 crushed cloves of garlic
2 bay leaves
small bunch parsley
few sprigs fresh thyme
few sprigs marjoram
9 whole juniper berries
2 tsp salt

Sauce :
3/4 pt stock
1oz flour
1 1/2 tbsp lard or olive oil

METHOD
Bring all the marinade ingredients to the boil, and simmer for 3 minutes. Leave to cool. Score the fat on the loin lightly across the top, and place the meat in a deep dish, covering with the marinade. Leave for 2 or 3 days, turning the meat twice a day. Remove the meat and wipe it dry. Place it in an oven-proof braising pan or heavy casserole dish over heat, and add the oil or lard. Brown the meat well and remove it from the pan. Bring the marinade to the boil in a second pan. Mix the fat and the flour into a roux in the pan, and strain over the hot marinade, stirring until smooth. Add enough warm stock to thin the mixture. Put back the meat, cover the pan and cook in a low oven (330 deg. F, 170 deg. C, gas 3) for 2 1/2 hours. Place meat in a serving dish. Transfer the sauce into a pan, skim off the fat and bring to the boil.

Source : Wild Boar Recipe Book by Martin Knight




WILD BOAR CASSEROLE
IN RICH ITALIAN SAUCE
Joint: Shoulder Serves: 4-6

Ingredients
2 lb generous cubes trimmed wild boar shoulder 1 tablespoon flour
1/2 pt robust red wine
2-3 tbsp oil (or butter)

Marinade:
1 diced onion
2 cloves garlic
3-4 chopped sage leaves
a good sprig finely cut rosemary leaves
2-3 cloves
2-3 crushed juniper berries
2 tbsp spiced vinegar or wine vinegar
2 tbsp spiced oil or olive oil
2 tbsp Marsala (optional)
2 tbsp robust red wine
1-2 teaspoonfuls salt
plenty of pepper

Method
Mix the meat with all the marinade ingredients and marinade in a cool place for 24 hrs or up to 5 days. Drain from the marinade and pat dry. Heat the butter or oil in a heavy frying pan and fry the meat until brown all over, sprinkling the flour over to brown a little too. Do not overfill the pan or the meat may stew, not brown1 and keep the heat up. Remove from heat and place in the casserole, preferably earthenware. Deglaze the pan with the marinade and wine and pour over the meat. Cover closely, a layer of tinfoil or bakewell under the lid and cook in a very slow oven (130 C) for about 2-3 hrs until the meat is very tender and the sauce well reduced.

Cook with the lid off if not well reduced, for the sauce should be little more than a sticky substance that coats the meat. Degrease any excess fat and serve over polenta or noodles. This of course reheats and gets better and better.

Suggested wine: A good Italian red wine, probably a Borola, Bararesco or Chianti Classico.


Good Luck!

WILD HOG LEON

1 lb. ground wild hog rump
1 lg. onion
1 can tomatoes
3 tbsp. peanut oil
1/2 c. uncooked rice
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper

Marinate rump overnight (see recipe below). Remove, drain, dry and grind. Slice onions. Brown in peanut oil. Add meat and brown. Add tomatoes, rice, chili powder, salt, and pepper. Cover and cook slowly for 30 minutes. Stir occasionally.

MARINADE:

1 qt. wine vinegar
1 tbsp. parsley
1/2 tsp. thyme
2 bay leaves
1 onion, sliced thin
2 cloves garlic, mashed
1 carrot, sliced thin
Salt and pepper to taste

Being a former chef who has cooked almost evry kind of wild game from Elk to moose to Musk Ox when I worked in the Canadian north.

The best thing is to soak it in a brine solution to remove the blood, and veg like carrots and onions and spices like bay leaves, pepper and garlic will help with removing the gamey flavour, you also can hang it like beef in a cool area for a couple of days.

Like a regular hog or pig, the different cuts likr loins, legs and raosts can be cooked the same, one caution is there not as fatty as well bred pork.

So larding or wrapping in bacon will help keep it moist, marinating with wine, acids and fruit juices will also help with the flavour and ad to the tenderness.




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