Post by mike on Nov 10, 2016 20:39:23 GMT -5
Boar Loin and Pumpkin Stew
Feral swine continue tearing up the countryside across the Sunbelt of America. Do your part to help control the devastating wild hog population and enjoy the perfect taste of fall with this stew. Pumpkin is not just for carving and pies. It’s a savory addition to a hearty stew that adds flavor, body and color. If fresh pumpkin is not handy, canned pumpkin (not pumpkin pie filling) will work in a pinch.
Yield: 6 servings
Ingredients:
• 4 cups boneless feral hog, trimmed of fat and cut into 1 to 2-inch chunks
• Hi Mountain Garlic Pepper Rub Blend (or substitute salt, pepper and garlic powder)
• 1/4 cup flour
• 4 strips bacon, diced
• 1 cup onion, diced
• 1 ½ cups celery, diced
• 1 ½ cups red bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• 3 garlic cloves, minced
• 2 ½ cups chicken broth
• 2 cups fresh pumpkin flesh, diced
• Parsley for garnish
Directions:
Season meat liberally with Garlic Pepper Rub. Place in a bag, add flour and shake to coat meat evenly. Discard excess flour.
In a heavy pot or Dutch oven, heat diced bacon over medium heat and cook until lightly browned. Add meat and cook until all pieces are browned evenly. Add onion, celery and peppers. Cook for 3 to 4 more minutes, stirring often (if needed, add a little vegetable oil to the pot). Add garlic and cook for 2 more minutes.
Add chicken broth and bring to a boil. Cover and reduce heat to low. Simmer for several hours or until meat can be broken apart with moderate finger pressure. Add pumpkin, cover and simmer for another 15 minutes or until pumpkin is soft.
If needed, add additional chicken broth and season to taste with salt and pepper. Garnish with parsley.
