Calis Beach and Fethiye Turkey Discussion Forum
Turkey Related Subjects => Recipes & Turkish Cooking Section => Topic started by: Rindaloo on October 22, 2008, 09:44:51 AM
-
I have a yen for roasting a leg with red wine and shallotts. But as I look on the internet, the recipes are quite elaborate, or require marinating for 1 to 5 days. I am an impatient soul and want to do it today. Anyone got a good recipe? Something I can do in one day, please. :P
-
http://www.texasboars.com/articles/recipes.html
Best I could find at short notice :)
-
Thanks Stoop, I have been looking round t'internet till I am boggle eyed. I have seasoned it and it is in the fridge. I have found a recipe that might do, but so many call for juniper berries and guess what? -I'm fresh out.
I might have to do an improvised job, -or (as I call it) a Jamie Oliver.
-
Just treat it like a joint of Beef or Pork.
If you want something a bit special, pour some honey and mustard over it and casserole the whole joint,on a medium setting, for about 3 - 4 hours.
-
That'll do me KKOB. Thanks.
-
"Wild Boar recipe, -help!"
Have you tried asking at the Nil [:o)] :-\:P
-
Cef
She wants a recipe for a meal, not E Coli. :P
(http://i409.photobucket.com/albums/pp173/crabbit49/crab.gif)
-
quote:
Originally posted by Crabbit
Cef
She wants a recipe for a meal, not E Coli. :P
(http://i409.photobucket.com/albums/pp173/crabbit49/crab.gif)
:D How 'Boaring' is that :P
-
I am having Cauli with it? Not Coli -Is that a spice?
-
Slow cook it in the oven at a low 150-175 temperature,Put he boar on a bed of small onions or shallots,roughly chopped tomato's.carrots season with plenty of freshly ground black pepper and a little salt.No need for juniper berries unless its for making Gin
The final touch pour in as much red wine as you can spare.maybe 1/2 bottle,cover with foil and leeaavve enjoy with mashed potato's, peas the delicious gravy and the rest of the red wine. When can we come?
-
Rindi - am I allowed to ask (or more importantly - are you allowed to tell me ?!) where you got the wild boar from ? We tried to get hold of some last christmas, but locals just scratched their heads ! (Despite the fact that we knew a hunting party had gone off a couple of nights previously !!!:D
-
One day in Spring (I think) a Turkish neighbour asked if we wanted boar, we said yes. Off Dearest goes in his car with said neighbour and came back with 2 small boar not jointed but prepared for jointing.
It is a 'thing' to shoot boar for entertainment and some will sell you the proceeds.
I will try to find out if there are any available now. It should be frozen to tenderize it (we've been told). I will let you know.
-
Hi George, thanks for the recipe. It is similar to what I ended up doing. I think I did it on 150 in my fan oven for about um, I think 4 hours. Is that about right? It was still a bit chewy in places. I did wonder if it needed longer. Certainly I will put more wine in next time.
You joke about coming round, but you're more than welcome. As long as you like visiting a Zoo.....
-
Thanks Rindi ! unfortunately we aren't out now until next summer....grrrrr.....but it would be good to get to know a 'supplier' !
-
You know Turkey -everyone's a supplier..... ;)
-
Last lot we had had actually been shot that morning and was so tough it was virtually uneatable. Don't know if is true but were subsequently told it should be hung for at least 14 days. :)
-
We were told to hang it also but after 3 days it was crawling :o
Unless you have a cold room I would recommend freezing it to tenderize the meat.
Fi
-
Yes, freezing was what we were advised. Our two boars were freshly shot, still warm and hanging in a tree when Dave went to get them.
-
I am 'wild boaring' again. This time I am doing it in slow cooker. I have fried some shallots, green peppers and garlic. I have added a little tinned tomato, ground coriander seed and red wine. Don't know what I am doing, but here goes....
-
My dad shoots wild boar and deer in the UK they both should be hung for as long as possible but due to warmth in the UK that is virtually impossible so it is best to freeze all the meat and then let it defrost in your fridge which can be just like hanging. My dad now has a freezer made in his shed where all the meat gets hung.
Rindaloo your boar sounds delicious!
-
Yes, this has been thoroughly frozen previously. You must eat boar often. What recipes have you got?
-
Perhaps you can bring me a wild boar sandwich for lunch tomorrow:D ;)
-
Why? -Isn't the soup enough for you Tinx?
Just got in to the most fabulous smell. Trouble is, the boars leg lifted the lid on the slow cooker (DON'T laugh), so I am not sure it has cooked properly. SO will leave it on the go till tomorrow. Recon it'd just about be ready by then, -yum.
As for the walk, I am afraid I feel lousy. I don't think I will be doing it. Might come up to say hi though.
-
I dont live with my dad unfortunatly so i dont eat it that often but i will ask him for his recipies- i remember him doing boar in red wine for my birthday once and then he sliced it on to trays for everyone to help themselves- I think he has a wood smoker machine if im right so he flavours alot of meat in in there first!