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To be accurate, the boar is not a peccary or the javelina of the Southwest and Mexico. The wild boar was introduced to the United States (in the Great Smokies) earlier in this century from Europe or, some say, from Russia. The true wild boar ranges from 200 to 350 pounds and will grow a very respectable set of deadly tusks 3 to 6 1/2 inches long. The boar is mainly a vegetarian although it will not turn down birds, particularly the young of the ground-nesting species.

The razorback is a domestic pig that has gone wild through several generations. The peccary has 2 subspecies, the "collared," which is protected in the Southwest, and the "white-lipped," which is hunted in Mexico and South America. The peccary (which is the sportsman's javelina) is sometimes known as the "musk hog" for the strong scent that comes from the navel-like gland on its back. It's a very strong gland and extremely smelly! In identifying the peccary, the hind foot has only three toes and the upper tusks turn downward. The "collared" peccary is the source of true pigskin, incidentally. Peccaries run about 50 to 70 pounds live weight.

While there are several species and subspecies of wild pig, all of them may be cooked in the same way.

There is no need to remove any wild pig fat. Since wild pigs are leaner than domestic pigs, you may even want to add some fresh pork fat from your butcher. This will depend, of course, on how much the carcass carries on it.

Naturally, wild pig makes excellent smoked hams and sausages.

Jacqueline E. Knight


Boar Steaks in a Sweet and Sour Sauce

Recipe By:	Jonquil & Edward Barr	

Amount	Measure	Ingredient	Preparation Method
2	oz	Pitted prunes	
2	oz	Sultanas (golden raisins)	
4	tb	Olive oil	
4	oz	Streaky (fatty) bacon	
1 1/2	lb	Wild boar rib steaks	
1	tb	Flour	
1/2	pt	Wine vinegar	
3		Bay leaves	
2	tb	Sugar	
		Freshly grated nutmeg	
		Fine sea salt	

  Wild boar steaks in a sweet and sour sauce (Bistecche di cinghiale)
  Many regions of Italy feature wild boar on restaurant menus, but this
  is a speciality of Sardinia. The sweet and sour sauce also combines
  very well with venison.
  Chop the prunes and put them to plump up with the sultanas (golden
  raisins) in a little warm water. Heat the olive oil in a frying pan
  and add the diced bacon. Fry until browned, then add the boar steaks
  to the pan and brown briskly on both sides. Turn down the heat and
  cook gently for about 15 minutes.
  Mix the flour with half the vinegar in a small saucepan, then add the
  remaining vinegar, the bay leaves and sugar. Simmer gently, stirring
  to make a smooth sauce. Add the drained sultanas (golden raisins) and
  prunes, and nutmeg to taste. Cook gently for about 10 minutes .
  Season the boar steaks with salt, then pour over the sauce. Cook for a
  further 10 minutes or until the steaks are tender.

Wild Boar

Recipe By:	Claude Bouchet	

Amount	Measure	Ingredient	Preparation Method
1	cn	Condensed consomme'	
2	c	Cider vinegar	
8	c	Red wine	
1 1/2	ts	Ground black pepper	
2	tb	Salt	
2		Bay leaves	
1	t	Crumbled thyme	
2		Garlic cloves	chopped
8		Juniper berries	
1		Piece wild boar meat	
		(about 5 pounds)	
6		Carrots	
		-scraped and quartered	
2	lg	Onions	quartered
4		Celery stalks	
		-cut into 2-inch lengths	
1	cn	Condensed beef broth	
1/3	c	Currant jelly	
1/2	c	Flour	mixed with
3/4	c	Water	

  Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme,
  garlic, and juniper berries in a glass or enamel bowl. Place boar
  meat into marinade.  Let marinate for 2 days at room temperature.
  Place meat and marinade in a large kettle.  Cover and simmer for 2 to
  2-1/2 hours or until meat is almost tender.  Add carrots, onions,
  celery. Cover and simmer until vegetables are tender, about 20
  minutes. Remove meat and vegetables and keep warm.  Add beef broth,
  currant jelly, and flour mixture to pan liquid. Stir until sauce
  bubbles and thickens slightly. Let sauce cook at a boil until it
  becomes the thickness of a good brown gravy. Pour hot gravy over
  portions of sliced boar and vegetables. Serve with Chestnut Puree.

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