After slow cooking a wild boar shoulder this weekend I was left with an abundance or delicious, tender and flavorful shredded meat. I was vacuuming sealing the leftovers when a direct message popped up on my phone. As I read the message it got me thinking, thinking because of what was asked.
“How can I use my left over wild boar? I am sick of the typical sandwiches and tacos, is there any other way to cook leftover meat?”
Of course there is, there are a million different recipes that one can cook with left over meats, wild or not. The problem is we tend to put ourselves in a box when it comes to cooking. I got thinking of all the “non” traditional ways one could use left over Wild Boar and this is the first one that popped into my head.
We have a BBQ restaurant down here in Southern California called Hambones and one of their signature dishes is Mac n cheese, pulled pork, black-eyed peas and tri tip.
I thought, why cant i create a wild game version of this amazing dish. So I made some Homemade Cheese sauce and baked this dish for dinner, every plate was licked clean.
When it comes to leftovers we tend to get scared of the unknown and fall back into our 2-3 recipes that we feel comfortable with. I’m here to challenge you to think outside the box and be daring.
Remember, if you cook it… They will eat!
Wild Piggy Mac -N- Cheesy
Ingredients
- 1 pound of shredded wild pork
- 1 cup BBQ sauce
- ½ pound Elbow noodles
- 1 ½ cups shredded cheddar
- 4oz cream cheese (softened)
- 1 egg
- ½ cup heavy cream
- 2 ½ cups milk
- 1 tablespoon paprika
- 2 tablespoons garlic, crushed
- ½ cup shredded jack
- 4 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon cracked pepper
- 1 teaspoon salt
- 1 teaspoon mustard powder
- Topping:
- 1 cup panko bread crumbs
- 2 tablespoons garlic, crushed
- 4 tablespoons butter
Instructions
- Directions:
- • Preheat oven to 375 degrees
- • Bring 4 cups of salted water to boil
- • Add Macaroni and cook for 7 mins until pasta is al dente (cooked firm)
- • While pasta is cooking start on topping. Melt butter over medium heat, add garlic and panko and cook until browned, about 3-5 minutes.
- • Remove from heat and cool
- • Start on cheese sauce
- • In large pot melt butter over medium heat, whisk in mustard, paprika and flour until fully mixed and flour begins to brown.
- • Wisk egg, milk and cream along with salt and pepper.
- • Add milk mixture to flour mixture and simmer for 5 minutes
- • Remove pasta and drain
- • Add cream cheese, cheddar and jack to milk mixture and whisk until fully melted.
- • Fold in pasta to cheese sauce
- • Pour mixture into a greased baking dish and top with panko bread crumbs
- • Bake for 20 minutes, add shredded BBQ pork
- • Cook additional 10-15 minutes
- • Remove and try not to burn your tongue as you fork a giant spoonful into your mouth
