It Started From

[Ladogos]

This Nasty ol Wild Boar


Then I took the recipe Dogoman Gave
With this Fresh Wild Boar Tenderloin From the Wild Boar pictured above


And the results were WONDERFULL

[Mike]

That looks good Marvin!

You mind sharing the recipe... we'll put it on the recipe page.

[pig snatcher]

Looks good,  post the recipe. 

[Ladogos]

This is a Recipe that Marcelo AKA Dogoman, from Argentina gave me. It is a traditional Argentine Wild Boar Recipe.

From Dogoman's message board (could be a restaurant name, now that I think of it..lol)....boar and lentice stew.

"Ok Marvin...here it goes. I'll do my best with the english.

I like a lentice stew with boar. A recipe for 8 people would include:

3 packs (500 grams each) of dry lentices (1.5 kgs, total)
Onions, 3 lbs
Fresh tomato, 2 lbs
Garlic, 1 head
Smoked bacon, 2 lbs
Ham, 2 lbs
Wild boar tenderloin, 4 lbs
"red sausage", 4 sausages (I don't know if it exists in the US, in Argentina it is called "chorizo colorado", it's a strong, spicy sausage)
Cayenne pepper (paprika)
Salt, pepper, hot sauces (like Tabasco) according to individual taste.

Boil some water in a casserole. Pour the lentices in it, and shut down the gas. Let the lentices humidify while the water cools. The water level should be well over the lentices, since they will absorb a lot of it.

Meanwhile, chop the onions, the garlic and the tomatoes in tiny little pieces. Get a big casserole (the one that you are going to use for the whole preparation; for this amount of stew I suggest a 2-gallon bowl, at least). Put a good amount of virgin olive oil in the bowl and warm it in maximum heat. Then put the chopped onion and the garlic in it, and start frying it while stirring it with a wooden spoon. After a few minutes, add the tomatoes, and do the same (always fry the onions first, since tomatoes are much softer to cook). Keep frying both with medium to high heat and always stirring it with the spoon so it doesn't stick.
Previously, you should hace chopped all the boar tenderloin into 1-inch cubes. The same with the smoked bacon and the ham. The "chorizo colorado" should be sliced in 1/3-inch thick slices.

After a few minutes of frying the onions + tomato mix, add the wild boar tenderloin pieces. With the heat in high, keep mixing it, "sealing" the meat. You can start adding salt and pepper.

Once the outside of the boar cubes looks done (should take only a few minutes), go back to the bowl with the lentices. Scurry all the water in by dropping the lentices into a big colander.

Then, drop the lentices into the casserole with the boar cubes, onions, garlic, tomato. Stir it. Add salt, pepper, and one or two table-spoons of cayenne pepper (paprika).

Fill the casserole with water until all the preparation is covered. Add all the slices of "chorizo colorado (red sausage). Lower the heat to minimum, and stir the whole thing. After a few minutes, start tasting the juice, so as to be able to determine whether you need to add more salt, pepper, or hot sauce, like tabasco (I usually put some tabasco in it, gradually. These recipe can be maginificent but it can also be explosive if you overdo it...lol).

With the casserole almost covered, simmer it with the heat in minimum, stirring it occasionally. After 20 minutes, add the chopped bacon and ham (they don't need any cooking, you do it just so they add their flavour). Cover again, and keep simmering it and stirring it. While you simmer it, taste it frequently to see the lentices' consistency and the spicyness of the whole thing (you might want to add more salt, pepper, or tabasco). The preparation should have a redish colour, given by the paprika and the "chorizo colorado".

Preparation is ready when lentices are, and this is a key point. When lentices are still raw, they have the consistency of a hard cheese. When they are in their exact point, they are tender between your teeth. But, when they are overdone, they get hard again. So you have to keep simmering, stirring and tasting until you feel the consistency of the lentices is the adequate. All this time, you should add water if the level drops below the lentices. You don't want a soup, but you don't want to let it be too dry either.

Depending on your stove, it might take additional 30 to 40 minutes for the lentices to be ready. Once they are, shut down the heat and let the whole preparation rest....it's ready for eating. Leave leftovers in the casserole, and don't put it into the refrigerator. It will taste better still in the next meal, more concentrated.

BTW, the recipe is exquisite, but it is also a fart-producing machine, so you've been warned...(grin)".