Hi Acousticmood,
Looks like this is a good place for everyone to get a few new recipes. I've got a couple you might want to try. . .
First, the ultimate headbanger boarito (or tacos) is made with boar. Cook up the ground boar in a skillet with a tablespoon or two of EVOO and 1/2 chopped red onion until just about cooked (at this stage you can also add this to spegetti sauce for an awesome meat sauce) Add 2-3 tablespoons of your favorite taco seasoning (lawyr's, etc.) and enough water to cover the bottom of the pan. Throw in about a 1/4 cup of finely chopped cilantro, mix well and let simmer for a couple minutes and your good to go. Use a big ol' flour tortilla, sour cream, black olives, cheddar cheese, Tapatio, salsa, and a dab of chipotle flavored Tabasco sauce and you will have one incredible burrite. Since your here in Rancho, I suggest you take a trip over to Henry's on Day Creek and try their taco seasoning. You can find it in the bulk seasonings aisle. This dish will turn anyone into a wild game eater.
If you have loins, loin chops, back straps, boneless roasts, those are great in the oven to 160 degrees. Use oil to cover the bottom of a deep pan, sear all sides of the meat and place into glass casserole dish. Mix together your favorite dry seasonings (cayenne pepper, garlic, onion powder, ginger powder, basil, rosemary) and pat liberally all over the meat. Cover with foil and cook at 350 until the center is cooked to 160 degrees. I've discovered that the best tool a hunter can buy for $30 other than a knife is a good electric thermometer that has a unit you can take with you into another room. You can set these to beep at the temperature you set so you know exactly when its ready. Take the foil out about half way through cooking. I like to make parsnip mashed potatoes with this meal using two red potatoes and two small parsnips (perfect for two people). Boil water, throw in the parsnips chopped and pealed, three minutes later throw in the red potatoes, skin on. Boil till you can press a fork through a piece against the side of the pan. Drain water, add a little less than a quarter stick of butter, condensed or regular milk, two shakes of cayenne pepper, 2 diced cloves of garlic, two pinches salt, and a dash of garlic powder, then mash. Trust me on the parsnips if you've never had them. They're the extra ingredient you've always wanted in great mashed potatoes, but you never knew it existed. You can get those at Henry's also.
Look up a chicken tortilla soup recipe, get the soup mixed and started, then and add seared chunks of boar meat to the soup. Cover and cook on low for 2.5 hours, adding water or chicken stock as it cooks down. Serve with a dollop of sour cream, diced avocado, crumbled up tortilla chips, and chopped cilantro.
MMMM I'm getting hungry now and the wife is just about home. Time to make Catalina caught yellowtail steak, broccoli and parsnip mashed potatoes.
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You may want to try carnitas also. Boar makes the best I've ever had. Slow cook it with lime, salsa verde, garlic, and a few other seasonings untill you can shred it with a fork (a few hours). Take it out, shred entirely, then add a little Farmer Johns pork lard, mix all up, add more fresh lime juice and dash a little garlic powder over top and put back in oven with out the cover and let crisp just barely the tops and you are good to go.
The yellowtail was awesome by the way!
