Cooking wild critters and tips.

Discussion in 'Online Recipe Book' started by alleyyooper, Dec 21, 2016.

  1. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    This is so true and I have mentioned thru out this recipe and that recipe also works for this and that.
    But there are many who can not seem to grasp that fact. there are also many who just cook because they want to eat cooked food and do not love the cooking.

    That is how/why recipe books are printed and sold.

    :D Al
  2. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Wild boar is a princely meat when that boar is young or it was a sow; old boars can get funky and are much more challenging to cook. As omnivores, whatever the wild pigs were eating before you came along and shot one will determine how they taste, and, in some cases, what you can do with them.
    Many domestic pork recipes work also.

    Wild pork bacon.


    • 2 good sized wild boar bellies
    • 2 gallons of water
    • 2 cups sea salt
    • 1/4 cup curing salt (pink salt)
    • 1/4 cup whole peppercorns
    • 1/4 cup garlic powder
    • 1/4 cup onion powder
    • 1/4 cup Worcestershire sauce
    • 1 cup brown sugar
    • Directions

    • Mix brine ingredients and soak pork belly for 2 days then take the belly out and rinse under cool water.

    • Hang meat in clean area and dry with a fan for 1 hours until pelicle forms

    • Cold smoke for two hours using apple wood chips.

    • Freeze, slice thinly and enjoy!

    Slow Cooker Wild Boar


    • 5-6 pound wild boar shoulder roast or a conventional pork shoulder

    • olive oil to coat roasts

    • 2 tablespoons of Montreal Steak Seasoning or more

    • 1 onion with skin on -chopped

    • 2 carrots - rough cut

    • 1 bunch parsley - chopped

    • 6 cloves garlic

    • 1 in small can diced tomatoes juice or paste

    • 1/2 cup bourbon

    • 1/2 cup brown sugar

    1. Cut roast into two manageable pieces

    2. rub roast with olive oil and season liberally, set aside

    3. Chop the vegetables for your slow cooker

    4. Heat a large saute pan on your stove top and when pan is very hot add a little olive oil and sear both sides of your roast.

    5. Place cut veggies and garlic in bottom of your slow cooker.

    6. Add the roast, bourbon, brown sugar and diced tomatoes.

    7. cover slow cooker and cook on low for approx. 7 hours.

    8. The sauce that is in the bottom of the slow cooker should be strained and placed in a small sauce pot, reducing the liquid by half over a medium - high heat.

    9. Serve the wild boar in pieces, encouraging your guests to pull it into pieces dipping it the sauce that came from the slow cooker or your favorite sauces.

    :D Al

  3. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Armadillo in Mustard Sauce.

    1 1/4 cups dry white wine
    1/2 cup oil
    2 garlic cloves, crushed (optional)
    1/4 cup butter
    Salt and pepper to taste
    1/2 tsp. thyme
    1/2 tsp. rosemary
    1 med. onion, sliced thin
    1 armadillo, cleaned and cut into serving pieces
    1 1/4 cups light cream
    1 tbsp. brown mustard (e.g. Gulden's) or Poupon Dijon
    1 tbsp. cornstarch

    Mix all ingredients of marinade and add armadillo. Marinate about 8 hrs., turning meat occasionally. Remove armadillo and reserve marinade.

    Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil. Stir in seasoning, cover and simmer until tender (about 1 - 1 1/4 hours.) Remove skillet from the fire and place armadillo pieces on a warmed platter.

    Mix mustard and cornstarch, then mix in cream. Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo.

    Baked or Barbecued Armadillo

    2 lbs. armadillo meat
    1 stick oleo or butter
    Lemon juice
    Dash onion salt
    Salt to taste
    Pepper to taste
    Lemon pepper to taste

    Season with salt, pepper, lemon pepper, lemon juice, and rub with butter. Wrap in foil and bake at 325 degrees F. for approximately 45 minutes.

    Remove foil, add more butter and brown. For barbecued armadillo, baste with barbecue sauce over grill after removing foil.

    :D Al