Trophy Boar



 After removing as much fat as possible, marinate meat in oil, vinegar, garlic, salt and pepper. 
Cut meat into stew chunks and slow cook in a Better Than Bouillon stock (pre-packaged), THREE TO ONE using Beef & Ham. i.e.. three cups of beef base to 1 cup of ham base stock,
add ground pepper. 
Slow cook on stove about 1.5+ hrs. covered, (Until Tender). Meanwhile make this home made condiment as follows,
sauté ( do not burn) in lite olive oil :minced onions, minced bell peppers, minced tomato, minced 1/2 small hot pepper, 15 sprigs of minced cilantro, 2 minced garlic cloves and 1/2 tsp. dry oregano, (1 cup total for every 5 to 8 cups of stock).

 After meat is tender, add the above condiment to the meat, continue to slow cook and start adding vegetables in stages: chopped onions, celery, carrots, leeks, let cook for 10 to 15 minuets. Now your ready to add different hard roots, i.e.: (soup spoon sized) yucca, turnips, rutabagas, green bananas, etc. Then add soft roots, i.e.: potatoes, white sweet potatoes, yatias, butter squash etc. Serve when tender with a fork. (salt and pepper to taste).
*This is going to be a real hands on type of recipe, you will have to gamble with your own judgment using this recipe. If you believe in your cooking abilities than this recipe should tern out just fine.


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