South Indian Vindaloo Recipe With Wild Boar Shoulder
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.
Recipe: Thai Moo Ping Skewers With Wild Boar Shoulder
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:
- Chop the wild boar into thin pieces against the grain about 1 ½ inches in length. Set aside in a shallow dish for marinating.
- 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.
- Stir in the soy sauce, fish sauce, oyster sauce and tapioca paste.
- Pour the mixture over the meat, making sure it’s submerged. Cover and refrigerate overnight (if time permits - otherwise a couple hours is okay)
- 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.
- 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.
- Preheat the grill to medium.
- Add the coconut milk to a dish for easy access while grilling.
- 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.
- 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.
Traditional Italian Ragu With Shredded Wild Boar Shoulder
Ragu is a meat-based sauce that’s popular in traditional Italian cuisine. Many of our Italian customers rave about our wild boar, saying that it’s like what they’re used to having back home in Italy. This recipe uses wild boar shoulder cooked to tender perfection and then shredded to incorporate perfectly into a richly flavored tomato based sauce. Make sure not to skip the Parmesan cheese and chopped fresh basil on top for the full experience. When I have pasta, I like to go all out and make it really good. This recipe definitely fits the bill!
Also Read:How To Make A Delicious Oven Roasted Wild Boar Rib Rack
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: Wild Boar Tenderloin Sandwich With Fig & Onion Sauce
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:
- Approximately 2 lbs wild boar shoulder roast
- 3 tablespoons bison tallow or avocado oil
- 1 large onion, diced
- 2 large cloves of garlic, crushed and peeled
- 2 parsnips, diced
- 2 cups dry red wine
- 28 oz can of crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon oregano
- 2 tablespoons sea salt, divided
- 2 tablespoons black pepper, divided
- ½ cup bison bone broth
- 2 bay leaves
- 16 oz pappardelle pasta, cooked
- Grated Parmesan cheese & chopped fresh basil for serving
Also Read: Easy Southern Barbecue Pulled Wild Boar Tenderloin Recipe
Instructions:
- Let the thawed wild boar shoulder sit at room temperature for approximately 15 minutes before cooking. Cut it into strips about 1-2 inches in size. Season the meat on all sides with half of the salt and pepper.
- Heat 1 tablespoon of bison tallow or avocado oil in a large dutch oven over medium high heat. Sear the meat in batches. When all the meat is browned, remove from the heat and set aside.
- Add the rest of the bison tallow or avocado oil to the pot and reduce the heat to medium. Cook the onions for a minute or two, then add in the garlic and parsnips. Cook until tender.
- Pour half of the red wine into the pot. Stir with a wooden spoon, scraping along the bottom to incorporate any flavorful browned bits. Pour in the rest of the wine along with the can of crushed tomatoes, tomato paste, dried oregano, bay leaves, and bison bone broth. Season with the remaining salt and pepper. Add in the browned wild boar meat. Stir to combine. Reduce to a simmer and cover. Cook for approximately 2 hours, stirring occasionally.
- When the meat is finished cooking it should be fork tender. Remove the meat from the pot and shred, then put it back in and stir to combine.
- Cover and cook for 10-15 more minutes. Season with more salt and pepper to taste.
- Serve over top of the cooked pasta, garnished with Parmesan & chopped fresh basil. Enjoy!
Also Read: Wild Boar Bacon Wrapped Tenderloin With Garlic & Herbs
Our 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.