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.

This vindaloo made with wild boar shoulder is layered with complex, mouthwatering flavor. I love making dishes like this and enjoying the incredible smells from cooking with whole spices. The Kashmiri chiles can often be found at international markets, but if you can’t get your hands on any just substitute with ⅓ to ½ as many chiles de arbol.

I really enjoy some of the names of dishes from British cooking. Bubble and squeak is definitely on that list, and supposedly gets its name from the sounds that the patties make while frying. This recipe (or variations of it) date back centuries. It lends itself perfectly to using up leftover food and cleverly transforms it into a delicious breakfast. You can substitute the vegetables for whatever you have left over, as well as the meat. You can definitely make this whether you have leftovers available or not - it would just require some more time to prepare as you would need to make mashed potatoes, roast some vegetables and fry up some bacon. I like bubble and squeak made into patties, but you can also fry it up all at once in the skillet and then cut slices for individual servings.

Also Read: Classic French Quiche Lorraine With Wild Boar Bacon

Why Everyone Loves Cooking With Bison Tallow

Tallow is rendered fat, cooked over low heat so that it separates from bits of muscle and connective tissue. This ensures that nothing but pure fat is left behind. Tallow is great for cooking at high temperatures because it has a very high smoke point. It also has an impressive shelf life and won’t go rancid like other cooking oils. It gives food a rich, delicious flavor and can be substituted for butter or oil in any recipe. Tallow used to be a kitchen staple before the popularization of vegetable oils. It’s far nutritionally superior, plus makes food taste and cook better. Once I tried cooking my food with tallow, I stopped purchasing vegetable oils completely. It really does make that big of a difference.

Also Read: Hong Kong Style Sweet & Sour Crispy Wild Boar Tenderloin

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:

• Bison tallow or butter
• ½ cup onion, finely chopped
• 2 cups leftover mashed potatoes
• ½ cup chopped roasted brussels sprouts
• ½ cup chopped roasted carrots
• ½ pound cooked wild boar bacon, chopped
• Sea salt & freshly ground black pepper
• 4 fried eggs

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

Instructions:

1. Melt some bison tallow or butter in a large cast iron skillet over medium heat. Add the onion and cook for about 5 minutes, until they’re tender and fragrant. Remove from the heat and set aside to cool.
2. Add the mashed potatoes, bacon, chopped vegetables and cooked onion to a mixing bowl. Season as desired with sea salt and freshly ground black pepper. Stir to combine.
3. Form patties with the mixture. Melt more butter or tallow in the skillet as necessary and fry the patties in batches, flipping frequently and pressing gently into the pan. Cook until they’re golden brown on all sides and heated all the way through.
4. Season with additional sea salt and freshly ground black pepper as desired. Set the patties aside and keep warm.
5. Fry the eggs, adding more bison tallow or butter to the skillet as necessary.
6. Serve the bubble and squeak patties alongside the fried eggs. Enjoy immediately!

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. And if you’re a New Mexico local, be sure to check out our butcher shop!

Also Read: Instant Pot Hoisin Meatballs With Bison & Wild Boar

Every cut of meat and seafood 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 pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.

Quiche is one of those wonderful things you can make that’s actually really easy to put together but tastes and looks sophisticated and trendy. Why go out to brunch when you can make a quiche like this from the comfort of your own home? This French recipe is a classic and is said to be the one that popularized quiche in America. Quiche lorraine features bacon, gruyere cheese and the perfect touch of herbs and spices. This is the perfect thing to make for breakfast, brunch or even lunch.

Also Read: Wild Boar Recipes: 7 Great Ways to Prepare and Eat Wild Boar

Wild Boar Bacon Makes Everything Taste Better

Our wild boar bacon is the perfect touch to take this quiche to a level above the rest. The nutty, rich flavor of wild boar is absolutely irresistible. We get customers all the time who tell us that once they try wild boar bacon, they simply don’t want any other kind. This recipe would be a great one to make with our bacon ends and pieces, which are already roughly chopped. If you can’t find gruyere cheese, gouda makes a good substitute - white cheddar would work well too.

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.

Also Read: Wild Boar Meat: So Much Better Than Domestic Pork

Ingredients:

• 1 frozen pie crust
• ½ lb wild boar bacon, finely chopped
• on ends & pieces
• 1 shallot, minced
• 4 eggs
• 1 cup grated Gruyere or Gouda cheese
• 1 cup whole milk
• ¾ cup heavy cream
• Sea salt & freshly ground black pepper
• ¼ teaspoon smoked paprika
• ⅛ teaspoon ground nutmeg
• 1 egg white, lightly beaten
• 1 ½ tablespoons finely chopped green onions

Also Read: 6 Delicious Wild Boar Bacon Recipes To Make At Home

Instructions:

1. Thaw the pie crust. Pre-bake according to the instructions on the package (remember to poke some holes in the bottom). Let cool and then brush the inside of the crust with the lightly beaten egg white. Set aside.
2. Heat a large cast iron skillet over medium heat. Cook until the bacon is crispy. Remove the bacon using a slotted spoon and set it aside on a paper towel lined plate.
3. Cook the onions in the bacon fat that’s left in the skillet. Sauté to a tender golden brown, then set the cooked onions aside with the bacon.
4. Crack the four eggs into a large mixing bowl and whisk until combined. Add in the whole milk, heavy cream, paprika and nutmeg. Season as desired with sea salt and freshly ground black pepper. Beat for a minute or two to whisk some air into the mixture. Add in the grated cheese, bacon and onion and stir to combine. Top it off with the green onions distributed evenly over the quiche.
5. Bake the quiche in the preheated oven for approximately 45 minutes. It should be mostly set so that only the center has a little jiggle when moved - the eggs will continue to cook a bit after the quiche has been removed from the oven, so you want to take care that it doesn’t get overcooked.
6. Cool for 5-10 minutes before serving and enjoy!

Our Team Is Happy To Hear From You

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!

Also Read: Everything You Need To Know About Exotic Wild Boar Meat

Every cut of meat and seafood 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 pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.

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

I have loved Chinese takeout food since I was a kid. This homemade version of sweet and sour pork uses wild boar tenderloin, and it turns out absolutely delicious. It would be great with heritage pork, too, or with chunks of chicken! Double dipping the meat in flour during the dredging process helps it turn out extra crispy, and the sauce thickens up perfectly to coat every piece. Serve over freshly steamed rice for the yummiest bowl of comfort food you’ve had in ages! The ideal dinner for watching a great movie snuggled under some blankets.

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

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.

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.

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

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.

Ingredients:

• ½ cup agave syrup
• 6 tablespoons rice vinegar
• 4 teaspoon coconut aminos
• 3 tablespoons tomato paste
• 1 teaspoon oyster sauce
• 3 tablespoons pineapple juice
• 1 ½ tablespoon cornstarch
• 2 tablespoons water

Also Read: Easy Southern Barbecue Pulled Wild Boar Tenderloin Recipe

For the wild boar:

• 1 ½ pounds wild boar tenderloin, sliced into bite sized chunks
• Sea salt & freshly ground black pepper
• ¾ cup flour
• ⅓ cup cornstarch
• 2 large eggs
• 2 cups oil for frying
• 1 tablespoon bison tallow
• 1 tablespoon minced garlic
• 1 teaspoon minced fresh ginger (peeled)
• 1 medium onion, chopped
• 1 chopped bell peppers
• 1 cup pineapple chunks
• 2 medium green onions, chopped
• 1 teaspoon toasted sesame seeds

Also Read: Pan Fried Wild Boar Shoulder Cutlets With Fresh Salad

Instructions:

1. Mix together the agave nectar, rice vinegar, coconut aminos, tomato paste, oyster sauce, and pineapple juice. Whisk to combine and set aside.
2. Stir together the 1 ½ tablespoons cornstarch and 2 tablespoons water in a small bowl and set aside.
3. Season the chunks of wild boar meat with sea salt and freshly ground black pepper.
4. Set up a dredging station. In the first bowl, whisk together the ¾ cup flour and ⅓ cup cornstarch. In the second bowl, crack the eggs and lightly beat them.
5. Coat the chunks of wild boar meat. Dip them in the flour first, shaking off any excess. Then, dunk them in the egg wash. Finish each piece off with a second coating of flour. Set the coated pieces of meat aside on a plate.
6. Heat the two cups of oil for frying (avocado oil works well) in a large skillet or wok over medium-high heat. When the oil reaches 350 degrees Fahrenheit, fry the meat, working in batches. They should be golden brown in color and cooked all the way through (this should take about 5-6 minutes per batch). Set the cooked meat aside on a plate lined with paper towels to absorb any excess oil.
7. Discard the frying oil (pour it into a jar to cool before disposing). Wipe out the skillet.
8. Melt the bison tallow in the skillet or wok over medium-high heat. When hot, Add in the chopped onions. Cook for about a minute, then add in the garlic and bell peppers. Cook for 1-2 minutes, stirring frequently. Add the pineapple chunks (drained) to the skillet and cook for another minute, stirring frequently.
9. Add the wild boar meat to the skillet and stir to combine. Pour in the prepared sweet and sour sauce, coating everything evenly. Bring to a boil.
10. Stir in the reserved cornstarch mixture one tablespoon at a time. Stir for about a minute until the sauce thickens considerably.
11. Remove from the heat and garnish with sliced green onions and toasted sesame seeds. Serve over steamed rice and enjoy!

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.

I always thought that Italian wedding soup was served at weddings. As it turns out, this soup actually gets its name from the “marriage” of the flavorful meat and greens. It’s a poetic culinary concept and a beautiful name fit for such a delicious dish. The meatballs in this soup are small in size for easy eating out of a spoon. Orzo pasta and plenty of vegetables create wonderful texture. A combination of chicken stock and bison bone broth give rich layers of meaty flavor and the perfect amount of Italian herbs make this soup completely irresistible. You might even want to make a double batch.

Also Read: Fall Off The Bone Red Wine Braised Bison Short Ribs

Our Mission Is To Bring 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: Oven Baked Spaghetti With Ground Bison & Fresh Mozzarella

Wild Boar Is One Of The Most Sustainable Meats

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:

For the bison and wild boar meatballs:

• ½ lb ground bison
• ½ lb ground wild boar
• 1 egg, lightly beaten
• ½ cup fresh focaccia bread crumbs
• ½ cup chopped fresh parsley
• 3 teaspoons minced fresh oregano
• 2 cloves of garlic, minced
• ½ cup freshly grated Parmesan cheese
• Sea salt & freshly ground black pepper
• 1 tablespoon bison tallow

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

For the Italian wedding soup:

• 1 tablespoon bison tallow
• 1 ¼ cups diced carrots
• 1 ¼ cups diced onion
• ¾ cup diced celery
• 2 cloves of garlic, minced
• 6 cups chicken broth
• 2 cups bison bone broth
• 2 teaspoons Italian seasoning
• Sea salt & freshly ground black pepper
• 1 cup orzo pasta, uncooked
• ½ lb chopped fresh spinach
• Chopped parsley and freshly grated Parmesan cheese for garnish

Instructions:

1. In a large mixing bowl, combine all of the meatball ingredients except for the bison tallow. Use your hands to mix just until combined (don’t overmix).
2. Shape into small sized meatballs, no more than 1 inch in diameter. Set aside on a plate.
3. Heat the tablespoon of bison tallow in a large cast iron skillet over medium-high heat. Brown the meatballs on all sides, working in batches. Only the outside needs to be seared - the meatballs will cook all the way through later in the soup.
4. Start making the soup. Heat a tablespoon of bison tallow in a large Dutch oven or soup pot over medium-high heat. Sauté the onions, carrots and celery until tender. Add the minced garlic and cook for 1-2 more minutes, until fragrant.
5. Add the chicken broth and bison bone broth to the Dutch oven. Season with sea salt and freshly ground black pepper as desired. Bring the soup to a boil, then add in the meatballs and uncooked orzo pasta.
6. Reduce the heat and simmer, covered, until the pasta and meatballs are cooked all the way through. Add the chopped spinach to the soup just before serving. Stir to combine.
7. Serve garnished with grated Parmesan cheese and chopped fresh parsley. Enjoy!

Also Read: Recipe: Thai Moo Ping Skewers With Wild Boar Shoulder

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.

Zuppa toscana is a traditional Italian soup originating in Tuscany. It’s really easy to make and full of flavor with a little kick (if you desire) from crushed red pepper. Our heritage pork mild Italian sausage was practically made for this recipe, and it’s a match made in heaven with our wild boar bacon. This flavorful soup is delicious, creamy and satisfying with thinly sliced potatoes and chopped kale. It’s a real crowd pleaser and perfect for soaking up with breadsticks.

Also Read: 6 Delicious Wild Boar Bacon Recipes To Make At Home

Our Best Selling Wild Boar Bacon

If you’ve never had the opportunity to try our wild boar bacon before, you’re in for a real treat. Bacon is already known for making any dish extra delicious, and wild boar bacon is even more craveable than the bacon most of us grew up eating. We can barely keep it in stock because it’s so popular. These boars roam the forests of the Southwest, foraging for roots, nuts, berries and tubers. This gives our wild boar meat a nutty, complex flavor profile that has so much depth and dimension compared to conventional pork bacon. It’s also slightly less greasy than conventional bacon and contains more vitamins and minerals. It’s tastier, healthier and on top of that it’s one of the most sustainable meats you can eat.

Also Read: Heritage Pork Rib Chops With Orange Coriander Spice Butter

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 - like all of the meat we offer.

Ingredients:

• 1 lb heritage pork mild Italian sausage
• Crushed red pepper
• 5 slices wild boar bacon, roughly chopped
• 1 large onion, diced
• 3 cloves of garlic, minced
• Sea salt to taste
• 8 ½ cups bison bone broth
• 6 red potatoes, sliced thin
• 1 cup cream
• 2 cups chopped kale (stems removed)

Also Read: Recipe: Thai Moo Ping Skewers With Wild Boar Shoulder

Instructions:

1. Heat a large Dutch oven over medium-high heat. Add in the pork sausage and as much crushed red pepper as you desire (or omit completely). Cook, stirring occasionally, until cooked all the way through. Remove the cooked sausage with a slotted spoon and set aside on a paper towel lined plate. Pour any excess fat out of the Dutch oven.
2. Cook the chopped bacon until it’s nice and crispy. Set aside with the sausage. Pour excess fat out of the pot but leave enough to cook the onions and garlic. Add the onions in first and cook for a couple of minutes. Then, add in the garlic. Cook until tender and fragrant.
3. Add the bison bone broth. Bring the pot to a boil. Add in the sliced potatoes and cook for approximately 15 minutes, until they’re tender and cooked through.
4. Reduce the heat and stir in the cream. Add the cooked sausage and bacon back into the pot. Cook for a few more minutes until the soup is hot all the way through.
5. Immediately before serving, stir the chopped kale into the soup. Enjoy!

Our Team Would Love To Hear From You

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: Heritage Pork Spare Ribs + Homemade Barbecue Sauce

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.

These Thai moo ping skewers have an amazing, exotic flavor that will transport you directly to the tropical jungles of Thailand. The wild boar shoulder is sliced thinly against the grain and marinated overnight in an incredibly flavorful mixture to make tender, mouthwatering meat. The skewers should be filled generously with the meat as close together as possible to create a relatively uniform shape. This will help the meat grill evenly.

Also Read: Recipe: Thai Wild Boar Meatballs With Coconut Curry Sauce

The Sauce Is Optional But Amazing

While you cook the meat, coconut milk or cream is constantly brushed on to create moisture and rich creaminess that make moo ping so unique and delicious. The dipping sauce is an extra step that is totally worth the time. Sure, these will still be great if you dunk them in store bought Thai sweet chili sauce, but the nam jim jaew sauce is an explosion of flavor that truly adds to the moo ping experience. The toasted rice powder can be found at Asian grocery stores, or omitted if necessary. It adds a nutty, rich taste to the sauce that you’ll love.

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.

Also Read: Recipe: Wild Boar, Tart Apple & Cranberry Stuffing

Ingredients:

• 2 lbs wild boar shoulder
• 6 cloves of garlic, minced
• 2 tablespoons cilantro stems, minced
• 1 ½ teaspoons white pepper powder
• 3 tablespoons coconut sugar
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 tablespoons tapioca flour
• 1 can full fat coconut milk (unsweetened)

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

To make Nam Jim Jaew sauce:

• 2 tablespoons fish sauce
• Juice of one lime
• 1 green onion, chopped
• 1 teaspoon crushed red chili flakes
• 1 ½ teaspoons coconut sugar
• 1 shallot, minced
• 1 ½ tablespoons finely chopped fresh cilantro
• 1 tablespoon toasted rice powder

Instructions:

1. Chop the wild boar into thin pieces against the grain about 1 ½ inches in length. Set aside in a shallow dish for marinating.
2. Make the marinade. Pulse the garlic and cilantro stems in a food processor or high speed blender to form a paste. Stir in the white pepper powder and coconut sugar and combine completely.
3. Stir in the soy sauce, fish sauce, oyster sauce and tapioca paste.
4. Pour the mixture over the meat, making sure it’s submerged. Cover and refrigerate overnight (if time permits - otherwise a couple hours is okay)
5. Prepare the dipping sauce. Whisk together all ingredients, making sure the coconut sugar dissolves completely. Add water by the teaspoonful as necessary to achieve desired consistency.
6. When you’re ready to prepare the moo ping, make sure to soak the skewers in water for approximately 15-20 minutes before skewering the meat.
7. Preheat the grill to medium.
8. Add the coconut milk to a dish for easy access while grilling.
9. Grill the skewers, flipping to the other side at 2 minute intervals until cooked through. Each time you flip, brush the coconut milk onto the meat.
10. When the meat is done cooking (wild boar should always be cooked to an internal temperature of 145 degrees Fahrenheit), remove from the heat. Serve with nam jim jaew sauce and enjoy!

Also Read: Homemade Spaghetti With Bison & Wild Boar Meatballs

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.