By Chris Eberhart
It’s sort of like Hasenpfeffer, but with wild boar instead of wild hare. Wild boars are on the verge of becoming a huntable species all across the U.S., like it or not here they come. They are established in the South and Southwest, are a plague in Texas, and are found as far north as Michigan and New York. How they arrived where they did is in some cases disputable, but that doesn’t matter because they are almost impossible to get rid of once they set up shop. As bad as they are for native habitat, native species, and farmers, they undeniably great eating. At least, if you don’t happen to kill a giant old boar in the middle of the rut, in that particular case they aren’t so good eating. There isn’t much better, however, than a yearling feral hog. Since we will be hunting and killing more feral pigs in the future we might as well learn how to cook them up. I happen to love the cooking possibility boars offer. Wildschweinpfeffer is a great traditional German recipe that will turn the most sincere doubters of wild boar meat into believers. There are many variations of both Hasenpfeffer and Wildschweinpfeffer, and this one calls for a dash of paprika powder. Wild boar is worth the effort to learn how to cook. Guten Appetit!
-500g wild boar –cut into chunks
-seasoning (salt, pepper, sage, rosemary, thyme, bay leaf, cinnamon)
-4 table spoons oil
-1 table spoon gin
-100g smoked Speck(German smoked ham – bacon will do)
-2 chopped onions
-2 table spoons flour
-2 table spoons vinegar
-100ml red wine
-100ml game stock
-8 juniper berries
-4 peeled tomatoes
-1 table spoon paprika powder
Place the boar meat in a bowl and add seasoning, oil, and gin. Let the meat marinade for at least 4 hours.
In a large pan, under high heat, quickly cook the Speck until it is crispy and remove. Add the onions and butter to the pan and sauté until they are glassy. Powder with the flour and let leave them in the pan until they turn golden brown. Add the boar meat and let it sauté until it is brown. Then add the vinegar, red wine, game stock, juniper berries, and bring to a boil. Reduce the heat and let simmer for 40 minutes.
Remove the pieces of meat from the pan. Pour the remaining sauce through a fine strainer, making sure to press the onions as much as possible. Return the sauce and meat to the pan. Add the Speck, tomatoes, and paprika powder. Cover and let simmer for another 40 minutes.