Ingredients:<\/p>\n

3 lbs. piece of wild boar with fatty skin attached (pork meat can also be used) <\/span><\/p>\n

Rub:<\/strong><\/p>\n

\n
• 2 tablespoons curry powder<\/li>\n
• 1 teaspoon turmeric<\/li>\n
• 1 teaspoon chili powder<\/li>\n
• 1 teaspoon timur (Szchwan pepper)<\/li>\n
• 1\/2 teaspoon grated nutmeg<\/li>\n
• Salt and Pepper<\/li>\n<\/ul>\n

  Choyla Marination:<\/strong><\/p>\n

  \n
  • 4 tablespoons mustard oil<\/li>\n
  • 1 tablespoon cumin seeds, toasted<\/li>\n
  • 5 red chilies, julienned<\/li>\n
  • 3 cloves garlic, halved<\/li>\n
  • 1-in ginger, sliced<\/li>\n
  • 1\/2 teaspoon turmeric<\/li>\n
  • 1\/4 teaspoon asafetida<\/li>\n
  • Salt and pepper<\/li>\n<\/ul>\n

    Garnish: <\/strong><\/p>\n

    \n
    • 1 teaspoon fenugreek<\/li>\n
    • 10 cloves garlic, thinly sliced<\/li>\n
    • 2 tablespoons mustard oil<\/li>\n
    • 1\/2 cup green onions, cut in 1-in. length<\/li>\n<\/ul>\n

      Cooking Instructions:<\/p>\n

      Wash piece of wild boar thoroughly. In a boiling salted water, cook the meat for at 15-20 minutes. Remove from the boiling water to drain. In a large bowl, coat the meat with rubbing ingredients; set aside for 10 min. Smoke-grill the meat until skin is crispy. Cut into 1\/2-in. cubes with the crispy skin attached.<\/p>\n

      In a blender combine cumin seeds, chilies, three cloves of garlic, ginger, and turmeric with two tablespoons of oil to yield smooth paste. In a bowl, mix the choyla paste with the meat pieces, gradually pouring two tablespoons of oil, toss it well to coat thoroughly. To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour the oil mixture over the marinated meat. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.
      \n<\/span><\/p>\n

      Wild Boar Roast Cooked in Red Wine<\/h1>\n

      The wild boars are the ancestors of domestic swine. The wild boars are just like pigs but easily differentiated with golden stripes over back hair and tusks in the snout. Wild boar hunting is a popular sport in Britain and France. In some countries, people capture wild boars piglets and cage them until they are adults, so that they can eat wild boar meat. For example, in Nepal, people raise wild boar for meat as it is considered highly sought after Nepalese cuisine<\/a>. However, commercial farming of wild boar is not yet heard of<\/p>\n

      Wild boar meat and pork looks similar, however, taste different. Wild boar meat is considered a royal food in many cultures. Wild boar meat can be eaten as snack, appetizer, or even main course. Because of high fat content, people mostly eat wild boar meat with alcohol.<\/p>\n

      In case you want to try wild boar, here is an easy to follow recipe. This is a popular recipe from<\/a> Nepal. If wild boar meat is not available in your place, you can also use this method to cook pork.<\/p>\n

      Ingredients <\/strong><\/p>\n

      \n
      • Red wine: 500 ml<\/li>\n
      • Wild boar meat: 1 kg, a single large piece (in case you cannot find wild bar, get a large chunk of pork)<\/li>\n
      • Garlic paste: 1 table spoon<\/li>\n
      • Black pepper: 1 table spoon<\/li>\n
      • Cumin seed powder: 1 table spoon<\/li>\n
      • Red chili powder: 1 table spoon<\/li>\n
      • Salt: \u00bd tablespoon<\/li>\n
      • Butter: Two scoops<\/li>\n
      • Roasted sesame seeds: 1 tablespoon<\/li>\n
      • Lemon wedges, coriander leaves, and chopped green pepper for garnishing<\/li>\n<\/ul>\n

        Method <\/strong><\/p>\n

        \n
        • Make gashes on the meat.<\/li>\n
        • Make a mixture of garlic paste, black pepper, cumin seed powder, and chili powder.<\/li>\n
        • Apply the paste on the meat thoroughly<\/li>\n
        • Sprinkle salt on the meat.<\/li>\n
        • Pour some wine over the meat.<\/li>\n
        • Marinate the meat in a refrigerator for at least six hours. Make sure that you turn the meat frequently so that each side is soaked in wine.<\/li>\n
        • Pour butter in a fry pan and place the meat gently on the pan after it is heated.<\/li>\n
        • Turn the meat frequently and let it cook from all sides.<\/li>\n
        • Add some sesame seeds<\/li>\n
        • When the meat is cocked after 25 minutes, put in on a plate<\/li>\n
        • Garnish with Lemon wedges, finely chopped green pepper and coriander leaves.<\/li>\n<\/ul>\n

          You can eat roasted wild boar with rice, bread or gulp down your throat with wine or whiskey<\/p>\n<\/div>\n<\/div>\n

           <\/p>\n\n

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