Sweet-and-Sour Wild Boar Stir-Fry



  • 1 ½ lb boned wild boar, sliced thin
  • 1 tbsp. catsup
  • 2 tbsp. cornstarch  1 egg, beaten 
  • 1 tbsp. cold water 
  • Canola oil
  • ¼ cup white vinegar
  • 2 cloves garlic, chopped
  • 5 tbsp. sugar 
  • 4 green peppers, chopped
  • 2 tbsp. soy sauce 
  • 1 red pepper, chopped
  • 1 tbsp. teriyaki marinade
  • 1 small can diced pineapple, drained
  • 4 drops sesame oil 
  • 1/8 cup white wine
  • 2 tbsp. Worcestershire sauce


Shape meat with meat hammer to uniform thickness and cut into bite-sized pieces.  In small bowl, mix cornstarch with water.  In another bowl, mix vinegar, sugar, soy sauce, teriyaki marinade, sesame oil, Worcestershire sauce and catsup.  Dip meat into beaten egg and then cornstarch mixture.  Heat wok with oil and fry meat; set aside Stir-fry garlic 15 seconds; add green peppers.  Cook until tender.  Add red pepper and pineapple; cook 1 minute.  Add meat; stir-fry to blend.  Add wine and cook down.  Stir in sauce mixture and remaining cornstarch mixture.
A perfect Chinese dish to serve over rice.


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