This sandwich is incredibly unique and a must-try. Hainanese cuisine comes from the island Hainan at the southern tip of China. This is a savory, absolutely delicious Southeast Asian flavored wild boar sandwich made on French toast. Traditionally made with pork, I used our ground wild boar and it was amazing.

Scotch eggs might sound like they’re from Scotland, but they’re actually quintessential English pub food. They’re really popular largely due to their convenience - they can easily be sold ready made in grocery stores and convenience stores. But eating one of those versions doesn’t do the Scotch egg justice. To truly experience how wonderful Scotch eggs are, you need to make your own. Traditionally they’re usually made with just pork sausage wrapped around the eggs. I did half ground wild boar to add more dimension to the flavor of the meat. I like my yolks a little runny, so if you like yours more hard boiled just cook them a couple minutes longer.

Also Read: How To Make A Slow Cooked Pork Butt Roast In The Oven

Free Range Heritage Pork Raised On The Rio Grande River

Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. This pork is completely hormone, steroid and antibiotic free, just like all our other meat.

Also Read: Zuppa Toscana With Heritage Pork Sausage & Wild Boar Bacon

Wild Boar: One Of The Most Sustainable Meats You Can Eat

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Ingredients:

(Makes 8 Scotch Eggs)

• 10 free range XL eggs
• 1 pound heritage pork mild Italian sausage
• ¾ pound ground wild boar meat
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• 1 teaspoon dried sage (or 1 tablespoon fresh)
• ¼ teaspoon ground nutmeg
• 1 tablespoon Dijon mustard
• Sea salt & freshly ground black pepper
• 1 tablespoon half and half
• 6 tablespoons all purpose flour
• 1 cup Japanese panko breadcrumbs
• 1 cup finely crushed cornflakes
• 1 quart safflower oil

Also Read: Biscuits & Gravy With Green Chile Heritage Pork Sausage

For the Dijon dipping sauce:

• 2 cups Dijon mustard
• ¼ cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar

Instructions:

1. Place 8 of the eggs into a small pot and fill with cold water until the eggs are completely submerged. Bring the pot to a boil. Watch closely because as soon as it reaches a boil, you need to reduce the heat to low, set a timer and simmer for four minutes. This will give you eggs that are perfectly soft boiled with a runny yolk. Use a slotted spoon or tongs to transfer the eggs to a bowl with ice water. Submerge and chill for 10-20 minutes. Carefully and gently peel the eggs and set them aside.
2. In a large mixing bowl, combine the pork sausage, ground wild boar, mustard and nutmeg. Season as desired with sea salt and freshly ground black pepper. Use your hands to mix just until combined (take care not to overmix). Divide the mixture into 8 evenly sized balls.
3. Take three small bowls. In the first, lightly beat the remaining two eggs with the tablespoon of half and half.
4. In the second bowl, season the flour with sea salt and freshly ground black pepper. Stir to combine. In the third bowl, mix together the breadcrumbs, corn flakes and herbs.
5. Place a small piece of plastic wrap flat on a clean counter. Put one of the balls of meat in the center, cover with another piece of plastic wrap and then use your hands to flatten it out until it’s large enough to wrap around one of the eggs and cover on all sides. Repeat with the remaining meatballs.
6. To assemble the scotch eggs, remove the top piece of plastic wrap from one of the sections of meat. Take one of the peeled eggs and coat it in flour, shaking off any excess. Place it in the middle of the meat. Wrap the meat completely around the egg, then remove the plastic wrap. Coat the outside of the scotch egg in flour, then egg, then the breadcrumb and cornflake mixture. Then dip once more in the egg and the breadcrumbs and cornflakes to make a double coating. Repeat the process with the remaining eggs, and set aside on a plate.
7. Fill a large, thick bottomed pot or Dutch oven with about three inches of safflower oil. Heat over medium-high heat until the oil reaches 350 degrees Fahrenheit. If you don’t have a thermometer, check it by flicking a few breadcrumbs in. If they sizzle and turn golden without burning, the oil is the right temperature.
8. Fry the eggs, working in batches so they have plenty of room. Cook each batch for about 6 minutes, or until they’re golden brown and crisp all over. Set the fried scotch eggs on a plate lined with paper towels to absorb any excess oil.
9. To make the dipping sauce, simply whisk together all the ingredients.
10. Serve and enjoy! Scotch eggs are good cold too, so they make great leftovers.

Also Read: Nori Furikake Wild Boar Stir Fry With Brussels Sprouts

In Japan, nori furikake is the go-to seasoning for just about anything - akin to how we use salt and pepper here in America. This earthy, salty seasoning is absolutely delicious and consists of dried seaweed, kelp, salt and nutty sesame seeds. You’ll love the flavor it gives your food and it’s especially tasty in stir fries. You can find nori furikake seasoning on the Asian cooking aisle of most grocery stores (it’s also readily available online). Our ground wild boar meat makes this stir fry rich and satisfying. Chopped brussels sprouts add vibrant green color and crunchy yet tender texture.

Also Read: Wild Boar Tenderloin Sandwich With Fig & Onion Sauce

One Of The Most Sustainable Meats You Can Eat

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Also Read: Easy Southern Barbecue Pulled Wild Boar Tenderloin Recipe

Old World Butchery Is The Key To Delicious Wild Boar Meat

People are always asking us about the best ways to eat wild boar. If you’re used to eating pork, the nutty and delicious flavor of wild boar meat will blow your mind. It’s so much more flavorful and satisfying than conventional pork. Customers tell us all the time that they find themselves unable to go back to eating conventional pork after trying out this meat.

In addition to the unbeatable flavor, wild boar meat offers a multitude of health benefits that really outshine conventional pork. It’s lower in total fat and calories while offering more omega 3 fatty acids, vitamins and minerals. We are big believers in the advantages of eating wild meat and the nutritional profile of wild boar is a perfect example of this. Our wild boar meat is unparalleled in flavor because we work with small-scale, species specific master butchers who know how to properly process this meat.

Also Read: Mouthwatering And Tender Wild Boar + Bison Meatloaf Recipe

Ingredients:

• 1 tablespoon bison tallow
• 2 carrots, peeled and finely chopped
• 2 shallots, minced
• ¼ pound shiitake mushrooms, sliced thin
• Nori Komi Furikake seasoning
• 5 cloves of garlic, minced
• 1 tablespoon minced fresh ginger (peeled)
• 2 pounds ground wild boar
• 3 cups brussels sprouts, trimmed and chopped
• 2 tablespoons coconut aminos
• 2 teaspoons rice vinegar
• 1 teaspoon fish sauce
• 2 teaspoons sesame oil
• 3 green onions, sliced thin
• Toasted sesame seeds for garnish

Also Read: Wild Boar Bacon Wrapped Tenderloin With Garlic & Herbs

Instructions:

1. Heat the bison tallow in a large cast iron skillet or wok over medium heat. When it’s sufficiently hot, add in the chopped carrots, shallots and shiitake mushrooms. Season with nori komi furikake (or plain sea salt). Cook for approximately 5 minutes or until the vegetables are tender. Add in the minced garlic and ginger and stir. Cook for another minute or so to incorporate the flavors.
2. Add the ground wild boar to the skillet. Season with more nori komi furikake or sea salt. Break the meat up into crumbles with a wooden spoon as it cooks. Turn the heat up a bit and cook until the wild boar is nicely browned.
3. Remove the meat from the skillet with a slotted spoon and set aside (cover to keep warm).
4. Add the chopped brussels sprouts to the skillet and cook them in the fat drippings from the meat. Season as desired with more nori komi furikake/sea salt. Cook for about 5 minutes or until the leaves are gently wilted.
5. Add the cooked wild boar meat back into the skillet and stir to combine. Add in the rice vinegar, fish sauce and coconut aminos, adjusting the seasonings according to taste.
6. Serve garnished with sesame oil, chopped green onions and toasted sesame seeds. Enjoy immediately!

The Beck & Bulow Team Is Happy To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Meatballs have got to be one of the most versatile and convenient things that I make. They reheat well, can go on top of just about anything, and there’s endless possibilities when it comes to flavors, seasonings and sauces. These hoisin meatballs are the perfect sweet and savory combination of Asian flavors. Hoisin sauce, also known as Chinese barbecue sauce, is awesome for cooking (it also makes a delicious condiment). It’s wonderfully salty, slightly sweet and rich in flavor. A little bit goes a long way. It makes for a really tasty sauce for these bison and wild boar meatballs, and they’re incredibly quick to make using an Instant Pot. You can have these ready in less than 30 minutes from start to finish. Serve on top of rice, on their own, over noodles or any other way that strikes your fancy!

Also Read: Recipe: Korean Bibimbap Bowls With Bison Sirloin Steak

Free Range Bison Raised On Our Beautiful Ranch

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Recipe: Mini Meatloaves With Ground Bison & Wild Boar

A Delicious & Sustainable Meat Choice

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Ingredients:

• 1 cup bison bone broth
• 3 tablespoons hoisin
• 2 tablespoons coconut aminos
• 1 egg, lightly beaten
• ½ small onion, finely chopped
• ¼ cup chopped fresh cilantro
• ¼ teaspoon ground ginger
• 3 cloves of garlic, minced
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 pound ground bison
• 1 pound ground wild boar
• 4 green onions, sliced thin & toasted sesame seeds for garnish

Also Read: Top Sirloin Steak Bites With Rosemary Garlic Butter

Instructions:

1. Whisk together the bison bone broth, hoisin and coconut aminos in the Instant Pot. Turn on the sauté function and bring the sauce mixture to a boil. Simmer for a few minutes until the sauce reduces a bit.
2. In a large mixing bowl, make the meatball mixture. Combine the ground bison and wild boar with the lightly beaten egg, chopped onion, cilantro, minced garlic, ground ginger, sea salt and freshly ground black pepper. Mix with your hands just until combined (take care not to overmix). Shape into meatballs approximately 1 ½ inches in diameter.
3. If desired, brown the meatballs in a skillet before cooking (this step is completely optional and they will be delicious either way).
4. Add the meatballs into the Instant Pot and cook on high pressure for 10 minutes. Release the pressure valve.
5. Serve the meatballs garnished with toasted sesame seeds and chopped green onions. Spoon sauce over the top and enjoy!

Our Friendly & Knowledgeable Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Shredded Slow Cooked Bison Roast For Meal Prepping

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

The crispy top and edges of meatloaf are my favorite part. That’s why I love these mini meatloaves so much - each serving includes the maximum amount of crispy outer crust. They also keep really well as leftovers and are excellent reheated in the oven. I used ground bison and ground wild boar meat, my favorite combination for meatloaf. They both have delicious flavor and the wild boar has just enough fat to pair perfectly with the lean and tender bison meat. I love using a combination of ketchup and barbecue sauce on top of the meatloaf because it gives me the option of using a barbecue sauce that has a little kick to it. That sweet and spicy topping really makes meatloaf taste amazing. The mini size is fun and convenient - kids and adults alike will love these!

Also Read: Top Sirloin Steak Bites With Rosemary Garlic Butter

Bringing Back The American Bison

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Italian Wedding Soup With Bison And Wild Boar Meatballs

A Delicious & Sustainable Meat Choice

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Ingredients:

• 1 tablespoon bison tallow
• 1 large onion, chopped
• 1 teaspoon chopped fresh thyme
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• ⅓ cup bison bone broth
• 1 tablespoon double concentrated tomato paste
• 1 ½ pounds ground bison
• 1 pound ground wild boar
• ½ cup Japanese panko bread crumbs
• 2 large eggs, lightly beaten
• ¼ cup ketchup
• ¼ cup barbecue sauce

Also Read: Oven Baked Spaghetti With Ground Bison & Fresh Mozzarella

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Heat the bison tallow in a large cast iron skillet over medium heat. Add in the chopped onion and thyme. Cook, stirring frequently, until the onions are very soft and fragrant. Season with sea salt and freshly ground black pepper to taste. Take the skillet off the heat and stir in the bison bone broth, tablespoon of tomato paste and Worcestershire sauce. Set aside to cool.
3. In a large mixing bowl combine the ground bison, ground wild boar, Panko bread crumbs, eggs and the cooled onion mixture. Mix with your hands just until combined. Take care not to overmix.
4. Make six mini loaves with the mixture. Mix the ketchup and barbecue sauce together in a small bowl.
5. Spread the sauce mixture on top of each mini meatloaf. Bake in the preheated oven for approximately 45 minutes or until the meat is cooked all the way through.
6. Serve and enjoy!

Also Read: Zuppa Toscana With Heritage Pork Sausage & Wild Boar Bacon

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Lasagna is definitely one of my favorite foods, but I hardly ever make it because it’s time consuming. This recipe is the perfect easy, quick way to make lasagna - the secret is using pre made cheese raviolis instead of layers of lasagna noodles. I like to use a combination of ground bison and ground wild boar meat. The flavors are so good together and the fattier wild boar perfectly complements the lean and tender bison meat. You can whip this up as a quick dinner and enjoy the delicious results in about an hour total (and around 40 minutes are hands off time in the oven). If you don’t have bison broth on hand, just substitute water. It’ll still turn out delicious!

Also Read: How To Make A Delicious Oven Roasted Wild Boar Rib Rack

Free Range Bison That Roam Our Beautiful Ranch

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Wild Boar Tenderloin Sandwich With Fig & Onion Sauce

A Delicious & Sustainable Meat Choice

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Ingredients:

• 1 pound ground bison
• 1 pound ground wild boar
• 1 ¼ tablespoons minced garlic
• ¾ teaspoon sea salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon freshly ground black pepper
• 1 jar preferred pasta sauce
• 1 ¾ cups bison bone broth
• 1 package pre-made cheese ravioli
• 1 ¼ cup shredded Italian cheese

Also Read: Recipe: New Mexican Chili Con Carne With Ground Bison

Instructions:

• Preheat the oven to 400 degrees Fahrenheit. Prepare a 9x13 glass baking dish and set aside.
• Heat a large cast iron skillet over medium heat. When hot, add in the ground bison, ground wild boar and minced garlic. Cook for approximately 8 minutes, breaking the ground meat apart into crumbles as it cooks. Pour off the fat and return the meat to the skillet.
• Add the sea salt, freshly ground black pepper and nutmeg to the cooked meat. Stir to combine, then pour in the jar of pasta sauce along with the 1 ¾ cups bone broth. Bring to a boil and cook for 1-2 minutes.
• Add a layer of cheese ravioli to the bottom of the glass baking pan. Add in half the meat mixture and sprinkle on half of the cheese. Add another layer of ravioli and repeat. Cover the dish tightly with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and continue to bake for approximately 20 more minutes, or until the ravioli is cooked through.
• Let rest for 5-10 minutes before serving. Serve garnished with chopped fresh basil if desired.

Also Read: Mouthwatering And Tender Wild Boar + Bison Meatloaf Recipe

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

This wild boar stuffing is what wintertime dreams are made of. The sweet tart combination of crisp green apples and dried cranberries make this seasonal delight a total crowd pleaser. Our ground wild boar has an amazing, complex flavor profile that I love using in a huge variety of recipes. This stuffing is super easy to make and is the perfect accompaniment to any dinner, but fancy enough for Christmas dinner or any other special wintertime occasion. It would also go great with any of our other ground meats, although personally I particularly love it with wild boar.

Also Read: Wild Boar Tenderloin With Herbs & Stone Ground Mustard

A Delicious & Sustainable Meat Choice

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Expertly Butchered For Exceptional Meat

People are always asking us about the best ways to eat wild boar. If you’re used to eating pork, the nutty and delicious flavor of wild boar meat will blow your mind. It’s so much more flavorful and satisfying than conventional pork. Customers tell us all the time that they find themselves unable to go back to eating conventional pork after trying out this meat.

Also Read: Homemade Spaghetti With Bison & Wild Boar Meatballs

In addition to the unbeatable flavor, wild boar meat offers a multitude of health benefits that blow pork out of the water. It’s lower in total fat and calories while offering more omega 3 fatty acids, vitamins and minerals. We are big believers in the advantages of eating wild meat and the nutritional profile of wild boar is a perfect example of this. Our wild boar meat is unparalleled in flavor because we work with small-scale, species specific master butchers who know how to properly process this meat.

Ingredients:

• 1 pound ground wild boar
• 2 teaspoons garlic powder
• 1 onion, chopped
• 2 teaspoons finely minced fresh sage leaves
• Sea salt
• Red pepper flakes
• 2 tablespoons butter
• 4 large shallots, finely chopped
• 12 oz dried bread cubes, or equivalent amount of chopped dried bread
• 2 ½ cups bison bone broth
• 2 cups diced green apples
• 1 cup dried cranberries

Also Read: Super Quick Teriyaki Glazed Wild Boar Tenderloin Recipe

Instructions:

1. Let the ground wild boar meat come to room temperature for 15-20 minutes before cooking.
2. In a large mixing bowl, combine the meat with the garlic powder, onion powder, about ½ teaspoon of minced sage, along with about ½ teaspoon sea salt and red pepper flakes to taste. Mix just until combined, using your hands.
3. In a large cast iron skillet, heat a little bison tallow or avocado oil until hot. Add in the ground wild boar mixture and cook for approximately 8 minutes until browned. Break the meat apart with a wooden spoon while cooking. Set the cooked meat mixture aside in a large bowl.
4. Preheat the oven to 350 degrees Fahrenheit. Add the two tablespoons of butter to the cast iron skillet. Add the minced shallots and cook until fragrant and tender. Add the cooked shallots into the meat mixture and combine. Then mix in the chopped dried bread, bison bone broth, diced apples, cranberries, garlic powder, the remaining onion powder and sage, and about a teaspoon of sea salt.
5. Grease a baking dish. Place the stuffing mixture in the dish and loosely cover with foil. Bake in the preheated oven for approximately 30 minutes, or until heated completely through. Serve and enjoy!

Reach Out To Our Helpful Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Paleo Sweet Potato Bake With Duck Or Wild Boar Bacon

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

These elk & wild boar meatballs are served with a sweet and spicy cranberry sauce on top that’s delicious and festive. These make a festive appetizer or potluck item for fall or winter - they’re great for Thanksgiving, too! I love combining our ground meats for meatballs, burgers, meatloaf, you name it. You really can’t go wrong with any of them, but this time I chose our ground elk combined with ground wild boar for a robust flavor that compliments the sweet and spicy cranberry sauce perfectly.

Also Read: Melt In Your Mouth Elk Short Ribs In the Instant Pot

Ethically Raised, Delicious Elk Meat

Our elk live completely free range, roaming on 20,000 to 100,000 acre ranches. We source from two locations, one being the Rocky Mountains of the United States. The other source that fit our strict quality standards was an elk ranch in the pristine mountain valleys of New Zealand. They wander as they please, grazing and foraging as they engage in all of their natural instinctive behaviors. As with all of our meat, these animals are never administered hormones, antibiotics or steroids of any kind. Elk is some of the most delicious and healthy meat you can eat, considered by many to be the most heart healthy meat in existence. Chefs love using our elk for its delicate flavor and outstanding tenderness.

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Wild Boar Is One Of The Most Sustainable Meats Available

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Also Read: Ultimate Elk & Bison Meatloaf Wrapped In Duck Bacon

Expertly Butchered By Hand, Outstanding In Flavor

People are always asking us about the best ways to eat wild boar. If you’re used to eating pork, the nutty and delicious flavor of wild boar meat will blow your mind. It’s so much more flavorful and satisfying than conventional pork. Customers tell us all the time that they find themselves unable to go back to eating conventional pork after trying out this meat. In addition to the unbeatable flavor, wild boar meat offers a multitude of health benefits that blow pork out of the water. It’s lower in total fat and calories while offering more omega 3 fatty acids, vitamins and minerals. We are big believers in the advantages of eating wild meat and the nutritional profile of wild boar is a perfect example of this.

[embed]https://www.instagram.com/p/CEou5tLFLFN/[/embed]

Ingredients:

• 2 large eggs, lightly beaten
• 1 cup Japanese panko bread crumbs
• ⅓ cup minced fresh parsley
• ⅓ cup ketchup
• 2 tablespoons finely chopped onion
• 2 tablespoons coconut aminos
• 2 cloves of garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 pound ground elk
• 1 pound ground wild boar

Also Read: Flavorful & Fast Wild Boar Meatballs With Teriyaki Sauce

For the cranberry sauce:

• 1 can cranberry sauce with whole berries
• 1 12 oz bottle chili sauce of choice
• ½ tablespoon coconut sugar
• 1 tablespoon mustard
• 1 tablespoon fresh lemon juice
• 2 cloves of garlic, minced

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Combine the lightly beaten eggs, bread crumbs, parsley, ketchup. Onion, coconut aminos and minced garlic in a large bowl. Add in the ground elk and ground wild boar meat. Combine just until mixed together, using your hands. Shape into 1 inch meatballs.
3. Arrange the meatballs on a rimmed baking sheet. Bake for approximately 12 minutes, or until cooked all the way through. Take care not to overcook (check them after 10 minutes). Transfer the meatballs to a pot or serving dish.
4. While the meatballs are cooking, combine all of the cranberry sauce ingredients in a large pan over medium heat. Simmer the sauce for approximately 10 minutes, stirring occasionally.
5. Pour the sauce over the meatballs. Serve and enjoy immediately.

Also Read: Pulled Wild Boar Sandwiches With Caramelized Pineapple

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Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.