Behind the Recipes
Wild Boar Roast with Chiles and Sweet spices by Fossil Farms
INGREDIENTS:
3 lbs. boneless roast boar from the leg or shoulder
3 large dried California or New Mexico chilies
2 tsp. seeded, minced fresh Serrano chilies
1 1/4 cups dry red wine
1/2 cup fresh orange juice
1/2 cup red wine vinegar
4 tbsp. chopped garlic
2 tsp. ground cumin 2 teaspoons dried cinnamon
1 tsp. salt
2 lbs. onions, peeled and thinly sliced
1/3 cup golden raisins
PREPARATION:
1.Trim all excess fat and sinew from roast.
2.Remove stems and seeds from dried chilies. Rinse and place in a sauce pan with water to cover.
3. Bring to a boil then remove from heat and allow to sit for one hour. Drain.
4. Add drained, softened chilies, fresh chile, wine, orange juice, vinegar, garlic, spices and salt to a blender and purée until smooth.
5. Scatter half the onions and raisins in a roasting pan and place the boar roast on top. Scatter remaining onions and raisins over the roast and then pour the chile purée on the roast.
5.Cover tightly and bake in a preheated 350 degree F oven until boar is very tender, 3 to 4 hours.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
