Hellraisin Wild Boar Wrapped Wild Boar Recipes

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ROAST "WILD BOAR"



Roast

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 7

10 pounds pork shoulder (weighs about 10 pounds)
Salt and freshly ground black pepper
1/4 cup hot sauce
1/2 cup red wine vinegar
1/2 cup vegetable oil
4 habanero peppers
6 to 8 bay leaves

Steps:

  • Heat oven to 350 degrees F.
  • Cut pork into 3 to 4-inch thick slices and lay the slices on heavy duty aluminum foil supported by baking sheets. Rub salt and pepper into the meat. In a small bowl whisk together hot sauce, vinegar and vegetable oil, and brush onto surface of meat on both sides. Use plastic or latex gloves to handle habaneros and protect your eyes and nose from the "fumes." Slice the peppers and lay them and the bay leaves on top of the pork. Wrap the pork in foil, sealing all the seams. Roast slowly in oven until fork tender, about 2 hours, or over an open fire.

HELLRAISIN' WILD BOAR-WRAPPED WILD BOAR



Hellraisin' Wild Boar-Wrapped Wild Boar image

Provided by Food Network

Categories     main-dish

Time 10h30m

Yield 10 servings

Number Of Ingredients 11

4 tablespoons brown sugar
2 to 4 tablespoons paprika
2 tablespoons sea salt
2 tablespoons black pepper
2 tablespoons dry mustard
1 to 2 tablespoons ground cumin
1 tablespoon cayenne pepper
1/2 to 1 tablespoon chili powder
1 boar shoulder or loin, size varies
1 pound boar bacon
Toothpicks

Steps:

  • Add coals to one half of covered grill. Allow coals to burn and whiten, producing an even heat with no flame.
  • Place all rub ingredients in bowl and mix. With slightly moistened boar shoulder in pan, pat rub (with dry hands) on non-fatty side of boar shoulder. Be sure to coat all surfaces liberally, even fat and folds. Boar is lean and dries easily in heat. Rub will act as a seal, locking in moisture. Turn shoulder fat side down and lay bacon strips lengthwise across non-fatty side, pinning them to the shoulder with toothpicks at center and ends, ensuring even coverage of the meat surface. Any remaining bacon can be added to the ends. Place shoulder on empty side of grill, bacon side up, and close cover. Cook until internal temperature of pork reaches at least 160 degrees F, roughly 10 hours, depending on size of shoulder. A slow-cooked, well-sealed shoulder should pull apart with tongs.

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