INGREDIENTS:

• 5 ancho chili peppers, seeded and divined
• 2 - 3 lbs. boneless loin of wild boar, trimmed of fat and cut into small cubes
• 2 T olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 4 large garlic cloves, chopped
• 1/2 t ground cumin
• 1/2 t cayenne pepper
• 1 red bell pepper, seeded, divined, and chopped
• 1/2 t salt
• 4 1/2 cups of Basic Game Meat Stock or water
• 2 cups fresh pineapple, chopped
• Dash ground cinnamon
• 1 T tamarind concentrate

1. Preheat oven to 450 degrees.
   
2. Arrange ancho chilies in a small pan and roast in preheated oven 2-3 minutes.
   
3. Transfer to a bowl and add warm water to cover. Let stand until needed. In a large pot, sauté boar, onion, carrots, garlic, cumin, cayenne, bell pepper, and 1/2 t salt in oil until vegetables are slightly wilted and boar is lightly browned.
   
4. Add stock just to cover and bring to a boil. Skim surface and reduce heat. Let simmer, covered, for 15 minutes. Strain and skim again if necessary. You should have about 4 cups of liquid. Place ancho chilies and 1 cup of cooking liquid in a blender or food processor and puree.
   
5. Add puree to pot along with pineapple, cinnamon, and tamarind. Bring to simmer and continue cooking, uncovered, for 15 minutes.
   
6. Season with salt and serve with onion rings.
   
   

INGREDIENTS:

• 3-4 lbs bear roast or rump roast, thin fat to 1/2 inch
  
• 1 1/2 cloves garlic
  
• salt and pepper to taste
  
• 2 small onions, chopped
  
• 1/2 stalk celery & leaves
  
• 1/2 teaspoon sage
  
• 3 tablespoons flour
  
• 1/4 teaspoon thyme
  
• 1/4 teaspoon savory
  
• 2 cups beef stock
  
• 1 teaspoon worcestershire
  

PREPARATION:

1. Preheat oven to 500 degrees.
   
2. Cut deep slits in top of roast and insert garlic slices.
   
3. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
   
4. Turn the heat down to 300-325 degrees and roast about 2 1/2 hours.
   
5. When done, remove roast and the fat cracklings to a hot pan or platter.

Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce.

INGREDIENTS:

• 3 lbs ground bear meat 1 lb ground beef (fatty)
  
• 3 cans Campbell's French onion soup
  
• 3 eggs
  
• 1 1/2 cups of bread crumbs
  
• 1 can mushrooms 8 oz or larger
  
• 1/4 cup ketchup
  
• garlic powder (to taste)
  
• black pepper (to taste)

1. First drain the broth out of 2 cans of the French onion soup and set aside.
   
2. Next put the other ingredients (except 3rd can of soup) into a mixing bowl. Add the onions from the two
3. cans of soup and mix well. 
   
4. Put into roasting pan and pour broth and the third can of onion soup over top. Set oven at 350 degrees
5. and cook for 2 1/2 hours or until done. 
   
6. Make sure that the meat is thoroughly cooked.
   
   

INGREDIENTS:

• 1package Wild Boar Tenderloins
• 1 onion, cut into 1 inch cubes
• 1 Green Pepper, cutin into 1 inch cubes
• 1 Zucchini or yellow squash, cut into 1 inch cubes
• 1/2 lemon, sliced thinly
• 1/2 lemon, juiced
• 12cloves garlic, peeled and poached
• Salt & Pepper
• Granulated garlic
• 4 - 12 inch wooden Kabob skewers, soaked
• 2tsp oil

1. Cut boar tenderloins into 4 pieces (1.5 to 2 oz each).
   
2. Wrap garlic cloves in lemon slices.
   
3. Skewer boar, followed by onion, pepper, squash, and wrapped garlic clove. Do this 3 times per skewer.
   
4. Dribble lemon juice over kabobs, and season with salt, pepper and granulated garlic.
   
5. Sprinkle with oil.
   
6. Place on hot grill. Keep moving kabobs so they don't burn. If browning too much, turn down grill.
   
7. Cook until boar reaches internal temperature of 165 degrees. Baste with BBQ sauce just before removing from grill.
   
8. To make BBQ sauce: Mix 1 jar Cranberry Chutney, 1 fresh orange peeled and wedged and 1 cup of your favorite BBQ sauce.
   
9. Put all sauce ingredients in a bowl and mix well. Use a basting sauce and have on the side for extra zip!
   
   

INGREDIENTS:

• 2 1/4 - 3 lb loin wild boar
  
• 1 tsp salt
  
• 2 tsp paprika pepper
  
• 4 oz bacon slices
  
• 10 cloves
  
• 1 c oil
  
• 1 tsp pepper
  
• 1 tbsp all purpose flour
  
• 1 c apple juice
  
• 1 c stock
  
• 5 tbsp cranberry sauce

1. Wild boar used for this recipe should be young.
   
2. Trim the meat and rub in salt and paprika.
   
3. Wrap bacon slices around the meat and stick with cloves.
   
4. Place in a roasting pan with the oil and roast in a moderately hot oven (400 degrees F) for 1 to 11/2 hours. Transfer the meat to a serving dish.
   
5. Remove the excess fat from the pan and stir in flour. Cook for 1 - 2 minutes, stirring.
   
6. Gradually stir in the apple juice and stock. Bring to a boil, stirring, and cook for 1 - 2 minutes. Stir in the cranberry sauce and seasonings.
   
7. Serve with the boar.