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Wild Boar Barbacoa & Black bean and corn salsa

bowlfrogg — Sat, 19 Sep 2015 15:53:24 +0000

Wild boar has become one of the southern states most popular game to hunt. In many states there is no limit to how many wild boar you can harvest. This invasive species breeds like rabbits with litters ranging from 5-10 piglets on average twice a year, plus female piglets become of breeding age starting around 12-13 months. So with so many pigs running around out there lets take a look at one of my new favorite recipes.

Barbaco traditionally meant digging a giant pit and slow roasting beef, pork or sheep for hours and hours. If you live in an area like me where digging a pit is just something you can’t do, your trusty crockpot does just the job just fine. lets get into this tasty, tender and flavor packed recipe shall we?

Wild Boar Barbacoa

From Field To Plate

Ingredients:

4 pound pork roast of loin

½ cup cilantro, chopped

1 cup red onion, sliced

2 chipotle in adobo sauce, chopped

2 cups game stock or beef stock

2 jalapenos, chopped

2 limes, juiced

8 oz of green chilies

4 cloves garlic, minced

1 tablespoon cracked pepper

1 teaspoon cumin

1 teaspoon dried oregano

Pinch of salt

½ teaspoon red pepper flakes (optional)

Directions:

Mix pepper, cumin, oregano, salt and red pepper. Rub mixture evenly on all sides of pork roast
Turn crockpot to high and add remaining ingredients, mix together
Add pork to mixture and put lid on and walk away for 8-10 hours
Enjoy the amazing smell from your kitchen every time you enter the house
After 8-10 hours of cooking remove pork and place in large glass bowl, with two forks shred meat
Add meat back to liquid in crockpot and mix together
Remove from crockpot place on your favorite tortilla and cover in your favorite toppings

We love adding a fresh homemade Black Bean & Corn Salsa. See recipe below.

Black bean & Corn salsa

From Field To Plate

Ingredients:

1 cup corn, fresh, frozen or canned

2 jalapenos, diced

1 bell pepper any color

½ red onion, diced

1 can black beans, rinsed

1 clove garlic, minced

1 large tomato, diced

3 tablespoons cilantro, chopped

1 tablespoon lime juice

½ teaspoon cracked pepper

Pinch of salt

Directions:

In bowl mix together all ingredients
For more flavor try fire roasting your corn and peppers before you chop and add to salsa

Blood Orange & Herb Stuffed Dove

bowlfrogg — Mon, 07 Sep 2015 03:20:17 +0000

With dove season upon us lets look at a simple recipe that take us beyond the typical bacon wrapped appetizers. Don’t misunderstand me there is nothing wrong with Bacon wrapped dove breast, this recipe just elevates the simple appetizer dove breast into a table worthy meal.

Many people don’t think about plucking doves because they are so small and the only real meat is on the breast. Plucking dove only takes about 30 seconds more than breasting so give it a try. If you have kids they have a lot more fun plucking then breasting anyway so let them do it.

Lets get into this easy and delicious baked dove recipe.

Blood Orange & Herb Stuffed Dove

From Field To Plate

Ingredients:

10-15 Dove, Plucked skin on

10-15 sprigs rosemary

1 Blood orange, halved and juiced (save halves)

10-15 cloves of garlic

10-15 sprigs of thyme *Citrus or Regular

2 tablespoons butter melted

1 tablespoon cracked pepper

1 tablespoon oregano minced

1 tablespoon garlic powder

¼ teaspoon sea salt

Directions:

Preheat oven to 350 degrees
Rinse dove and pat dry
Juice blood orange then take orange halves and cut into 10-15 slices
Stuff each dove with 1 of each, garlic clove, rosemary, thyme and blood orange slice
Combine Blood orange juice, garlic powder, oregano, butter, salt and pepper
Brush each bird with blood orange mixture
Place in Dutch oven or cast iron skillet
Bake for 10 minutes
Remove dove from oven and brush each bird with blood orange mixture again and return and bake another 10 minutes
Remove from heat and allow to rest for 5 minutes before serving with your favorite side dish

Venison -N- Brats

bowlfrogg — Wed, 12 Aug 2015 15:48:06 +0000

In Germany three years ago I had a dish that’s been in my top 10 meals of all times. It was simply called Beef -n- Brats. A simple dish slow cooked with chunks of beef and homemade brats. I’ve been wanting to recreate this dish from the moment I finished the last bite.

Tonight I recreated this amazing dish with Mule deer and homemade wild boar bratwursts. This dish is slow cooked for 8 hours in a rich tomato, onion and garlic broth then served atop pasta.

Venison –N- Brats

From field to plate

Ingredients:

1 pound wild game meat (or beef)

4 wild game bratwurst (or store bought)

1 tablespoon oil

1 small onion sliced

3 tablespoons garlic minced

1 teaspoon dried thyme

1 cup water

¼ teaspoon salt

¼ cracked pepper

1 can fire roasted tomatoes

4 oz tomato paste

2 tablespoons Worcestershire sauce

Directions:

Cut meat into 1 inch chucks, season and brown on all sides in a hot skillet with 1 tablespoon oil. Remove from skillet.
Add bratwursts to skillet and brown on all sides, remove from heat and slice into ½ inch slices
In crockpot or Dutch oven place onions on bottom, topped with the meat
In bowl mix all reaming ingredients pour over meat and onions
Cover and cook on low for 8- 10 hours
Remove from crockpot and serve over rice or pasta.

I love serving with a side of bread to soak up all the delicious broth left in the bottom of the bowl.

Slow Cooked Root Beer Pulled Pork & Spicy Root Beer BBQ sauce

bowlfrogg — Sat, 25 Jul 2015 04:03:06 +0000

What do you get when you slow roast a wild boar shoulder roast in draught style root beer? You get the best pulled pork you’ve ever eaten, that’s what you get.

Ill break this recipe down into two simple parts.

1. Slow cooked pulled pork

2. Spicy Root beer BBQ sauce

knife created custom by Game Knives

Slow Cooked Root Beer Pulled Pork

“Wild Boar style”
From Field To Plate

Ingredients:
3 pound wild boar roast * or pork shoulder De-boned
½ teaspoon salt
1 teaspoon cracked pepper
1 large red onion, sliced
2 cups or cans/bottles of Root beer (draught style is my favorite)
3 tablespoons garlic, minced
1/2 cup brown sugar packed
1 tablespoon Worcestershire sauce

Directions:

1. Trim roast of fat, rinse and pat dry
2. Season with salt and pepper
3. Place roast in crockpot along with all other ingredients
4. Cover and heat on high for 6 hours or low for 8-10 hours
5. Remove meat from crockpot, take two forks and shred meat
6. Scoop onto your favorite roll, ( we love pretzel buns ) topped with BBQ sauce and enjoy
** Do not use diet root beer, you need the sugars for cooking and taste

Spicy Root Beer BBQ sauce
From Field To Plate

Ingredients:
3 cups Root Beer
1 cup bottled chili sauce
¼ teaspoon cayenne
¼ teaspoon root beer concentrate *find in spice isle
1 teaspoon garlic paste

Directions:
1. In medium sauce pan combine root beer, chili sauce, cayenne and garlic paste
2. Bring to a boil and reduce heat to simmer
3. Add root beer concentrate, stir
4. Low boil uncovered for 20-30 minutes stirring often
5. Sauce should reduce by 1 ½ -2 cups
6. Remove from heat and serve atop your favorite beef or pork dish.

Enjoy yourself!!!