Feijoada (Brazilian Black Bean Stew) With Wild Boar & Bison
Feijoada is the national dish of Brazil, and it’s just as delicious as you would think. Traditionally made with pork, I’ve created a version with wild boar shoulder, bacon and bison sausage. It’s an easy way to feed a crowd and chock full of flavor. If you can find it or want to make your own, traditionally this stew is topped with farofa, a fried mixture of cassava flour and bacon. I’ve left it out for simplicity’s sake, but it makes a really tasty addition.
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.
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.
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.
- 4 cans of black beans, drained and rinsed
- 1 tablespoon bison tallow
- ¼ pound wild boar bacon, chopped
- 1 pound wild boar shoulder, chopped
- 2 jalapeno cheddar bison sausages, sliced
- 1 hickory smoked bison sausage, sliced
- 1 large onion, finely chopped
- 4 large cloves of garlic, minced
- 3 tomatoes, diced
- Sea salt & freshly ground black pepper
- 3 bay leaves
- 8 cups bison bone broth
- Freshly steamed rice for serving
- Melt the bison tallow in a large dutch oven or soup pot over medium heat. When it’s hot, add in the chopped wild boar bacon and sliced bison sausages. Cook as desired and set aside.
- Sear the wild boar shoulder on all sides to a nice golden brown. Set aside.
- Increase the heat to medium high and add the chopped onion to the pot. Cook for about a minute, then add in the minced garlic. Add more bison tallow if necessary. Cook until tender and fragrant. Add in the diced tomatoes and cook for approximately 2-3 more minutes, stirring occasionally.
- Add the drained and rinsed beans, seared wild boar shoulder, bacon and sliced sausages to the pot. Season generously with sea salt and freshly ground black pepper. Add in the bay leaves, then the 8 cups bison bone broth.
- Bring the soup to a boil, then reduce heat, cover and cook for approximately 2 hours.
- Serve over freshly steamed rice. Enjoy!
The Team At Beck & Bulow 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.
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.