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============================== Boar Steaks in a Sweet and Sour Sauce Recipe By: Jonquil & Edward Barr Amount Measure Ingredient Preparation Method 2 oz Pitted prunes 2 oz Sultanas (golden raisins) 4 tb Olive oil 4 oz Streaky (fatty) bacon 1 1/2 lb Wild boar rib steaks 1 tb Flour 1/2 pt Wine vinegar 3 Bay leaves 2 tb Sugar Freshly grated nutmeg Fine sea salt Wild boar steaks in a sweet and sour sauce (Bistecche di cinghiale) Many regions of Italy feature wild boar on restaurant menus, but this is a speciality of Sardinia. The sweet and sour sauce also combines very well with venison. Chop the prunes and put them to plump up with the sultanas (golden raisins) in a little warm water. Heat the olive oil in a frying pan and add the diced bacon. Fry until browned, then add the boar steaks to the pan and brown briskly on both sides. Turn down the heat and cook gently for about 15 minutes. Mix the flour with half the vinegar in a small saucepan, then add the remaining vinegar, the bay leaves and sugar. Simmer gently, stirring to make a smooth sauce. Add the drained sultanas (golden raisins) and prunes, and nutmeg to taste. Cook gently for about 10 minutes . Season the boar steaks with salt, then pour over the sauce. Cook for a further 10 minutes or until the steaks are tender. ============================== Wild Boar Recipe By: Claude Bouchet Amount Measure Ingredient Preparation Method 1 cn Condensed consomme' 2 c Cider vinegar 8 c Red wine 1 1/2 ts Ground black pepper 2 tb Salt 2 Bay leaves 1 t Crumbled thyme 2 Garlic cloves chopped 8 Juniper berries 1 Piece wild boar meat (about 5 pounds) 6 Carrots -scraped and quartered 2 lg Onions quartered 4 Celery stalks -cut into 2-inch lengths 1 cn Condensed beef broth 1/3 c Currant jelly 1/2 c Flour mixed with 3/4 c Water Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2-1/2 hours or until meat is almost tender. Add carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree. |