Everyone should have a boar recipe in their collection! Actually, here’s one of each: Boar & Venison.
Black Forest Boar
from the April 1978 issue of American Rifleman
Coat 2 lbs. boar, cut into 2 inch cubes, in 1/4 cup flour mixed with 1 tsp. salt and freshly ground pepper (to taste).
Brown meat in 3 Tbsp. bacon fat; add 1 cut-up onion, 1 clove diced garlic, cook 5 minutes longer. Add 4 cups water, 1/4 tsp. dried rosemary, 1 Tbsp. parsley flakes.
Cook covered, 1 to 2 hours – until tender. Add 4 potatoes, 4 carrots and 4 small onions (all 12 veggies chopped). Cook additional 30 minutes. Makes 4 servings.
This recipe has been in my collection so long, I have no idea where it came from or who gave it. One thing for sure — this recipe pre-dates our concern about cholesterol!
Dr. Pulley’s Famous Venison Stew
2 lbs. boneless venison roast
1 cup bacon drippings
2 onions, chopped
2 ribs celery, chopped
4 carrots, cubed
2 potatoes, cubed
1 cup flour
Salt and pepper to taste
Heat bacon drippings in large, cast-iron pot and sear all surfaces of roast until golden brown in color. Transfer roast to a pot just large enough to hold it; reserve drippings.
Add water just to cover venison, season with salt & pepper (to taste) and simmer ~2 hours, or until tender. When ready, remove roast to platter, cover with plastic wrap and refrigerate overnight.
Reserve broth. In same broth venison was cooked in, boil veggies until tender – about 20 minutes.
Reheat the reserved bacon drippings in cast-iron pot. Add flour and stir constantly over medium low heat until flour is a rich brown color. When flour is browned, pour in 1 cup cold water. Stir well and add cooked veggies and their broth.
Cube the venison and add to the vegetables. Taste for seasonings and bring to a simmer to reheat. Serves 4 to 6.
Directions for slow cooker: I make Dr. Pulley’s Stew a little differently because I use a slow cooker.
Sear the cubed meat in olive oil, put in slow cooker. Saute onions & celery lightly in pan and add to slow cooker. De-glaze pan with a little water & scrape bits into cooker.
Add veggies, then meat, add 2 – 3 cups of water. Cook 6 – 8 hours in cooker. Use some of cooking water to make gravy in a saucepan and return it to cooker. Adjust seasonings. Serve.
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