Wild Boar Shooters

With the whole world talking about shots, I decided to jump in on the debate and tell everyone to take a wild boar shot. This recipe has many parts, and they can all be used induvial to create amazing meals or put them together for the ultimate meal. One of the main items for this recipe is the Shot Glass Mold which you can find by clicking the link. 

Enjoy making this fun dish and get ready for the fall sport season with this amazing grab and go appetizer. You can sub out boar meat for any wild game you have! Enjoy. 

Wild Boar Shooters

Ingredients: Smoked Boar 

Wild boar shoulder or roasts 

1 cup rib rub* 

½ cup mustard 

Directions: 

1. Rub your roasts or shoulders down with mustard and cover with rib rub
2. Place in a shallow aluminum pan, add a can of beer or 8oz apple juice and cover with foil 
3. Cook at 225º on your smoker until 206º internal temp is reached 
4. Remove foil cover and do a super smoke for 15-20 minutes
5. Remove from heat and place in ice chest for 1-2 hours allowing the meat to sweat and continue breaking down. 
6. Shred and toss with a little more rib rub and sauce if you want. 

The reason I cover the whole time with a liquid is for the simple reason wild boar lacks fat and this will help keep moister in the meat and keep it from drying out. 

Ingredients: Rib Rub

3 tbsp Garlic powder

2 tbsp Onions, dried

2 tbsp Black pepper

2 tbsp Brown sugar

1 tbsp Cayenne pepper

2 tbsp Chili powder

1/4 cup Paprika
1 tbsp Salt

2 tbsp Sugar

2 tbsp Cumin, ground

1 tsp celery seed, crushed 

Directions: 

1. Mix baby, that’s it! 

Ingredients: Corn Bread 

½ cup melted butter 

¼ cup sugar 

½ cup sour cream 

½ cup whole milk 

2 eggs 

1 ¼ cups flour 

¾ cups corn meal 

2 tsp baking powder 

½ tsp baking soda 

Two pinches salt 

Directions: 

1. In large bowl mix all your dry ingredients
2. Add eggs, sour cream, butter, and milk, mixing until just combined. You don’t want to over mix; this will make your corn bread dense. 
3. Grease your Shot Glass Mold so your shot glasses will come out clean 
4. Place 1 spoonful of mixture in mold and push down center mold press. Don’t over fill, corn bread expands a lot while cooking, you want to keep room for that expanse. 
5. Cook at 400º until the tops are firm about 5 minutes. Remove from heat and demold to cool. 

Ingredients: Honey Butter

½ cup room temp butter 

¼ cup honey

Directions: 

1. Mix butter and honey and set aside. 

Ingredients: Bourbon BBQ Sauce

1 cup brown sugar

1 cup all-natural ketchup

1/2 cup water

1/4 cup favorite brewed coffee 

1/2 cup bourbon 

1/2 cup apple cider vinegar

1/3 cup molasses

1/2 tsp fine sea salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp chili powder

1 tsp cracked pepper  

Directions 

1. In sauce ban bring bourbon to boil, reduce heat and simmer 10 minutes, this will burn off the alcohol and leave the flavor
2. Add remaining ingredients, whisk together, bring back to boil. 
3. Reduce heat and simmer cooking 20-30 minutes, stirring frequently so not to burn. 
4. Once sauce has reduced, remove from heat and chill 
5. Sauce will keep in fridge for a week, but I doubt it will last that long. 

Now you just put everything together and fight off everyone as they come to steal your amazing meal!