This has to be one of my favorite recipes. I have used this on boar chops, pork chops and even stuffed chicken breasts. Please note - the persimmons I use are the small, wild ones which grow in southern Indiana and ripen with the first frost. However, my brother who lives in Mississippi and can only get the large persimmons the grocery stores sell, has told me that he has used them and they work great in this recipe and tastes great.
1 (8 1/2 oz) can diced or sliced peaches
1 C persimmons (chopped if using large persimmons, pulp if using Indiana wild ones)
2 T margarine or butter
1 t. baking soda
1/2 C hot water
2 C (chicken flavored is best) stuffing mix
1/2 C peach preserves
2 T Dijon mustard
2 T brown sugar
4 chops/breasts with pocket cut for stuffing
Drain peaches, if using sliced peaches then dice them. Save the syrup. Mix water, margarine and soda in bowl. Add stuffing mix, peaches and syrup, 3/4 C chopped persimmons or 1/2 C persimmon pulp. Mix thoroughly. Fill pockets in meat and place in 13" x 9" baking pan.
Mix preserves, mustard, brown sugar and 1/4 C persimmon pulp (or 1/4 C chopped persimmons). Brush on meat.
Bake at 350 degrees for 60 minutes or until done.
Note : Be sure to use the baking soda in this as the persimmons really do need it.
Enjoy! P.S. This is good with apples used in place of the persimmons, I have even used apples and pineapple preserves with diced pineapple. If using apples and/or pineapple then I also like to add a 1/2 t. ginger and/or cinnamon. Throw in a 1/2 cup chopped nuts (your choice of variety) and you have some great tasting chops and stuffing!
The stuffing left after filling your pockets should be baked in a casserole dish for approximately 30 minutes.
Just Me - Granny D
Saturday, November 20, 2010
Hawaiian Kahlua Pig - Luau Recipe
This is just so simple to do - if you like smoked meat and find you do not have a smoker or do not have the option of digging a pit to smoke and cook your meat, then try this recipe using your oven.
While the original recipe calls for banana leaves and ti leaves to be used in the preparation, I am including my own personal substitutions for those items. The flavor is still the same using my substitutions as if you use the original ingredients of leaves.
4 - 5 pound butt roast
2 1/2 T kosher salt
2 T liquid smoke
4 - 5 whole ripe bananas (original recipe uses banana leaves)
aluminum foil (original recipe uses ti leaves)
Trim excess fat from roast - score roast and then rub with salt and smoke mixture. Place whole bananas on top of the roast and then wrap roast and bananas in foil. Roast in oven at 325 - 350 degrees fahrenheit for approximately 45 minutes per pound or for about 3 hours for a 4 pound roast to about 4 hours for a 5 pound roast, etc. When done, let rest for about 30 minutes before removing foil and bananas and cutting.
This makes for a enticingly delicious roast with a smoked flavor and melts in your mouth!!!
Enjoy! While this recipe is actually for a pork butt roast, I used it last year for a wild boar butt roast and it was magnificent!!!!
Just Me - Granny D
While the original recipe calls for banana leaves and ti leaves to be used in the preparation, I am including my own personal substitutions for those items. The flavor is still the same using my substitutions as if you use the original ingredients of leaves.
4 - 5 pound butt roast
2 1/2 T kosher salt
2 T liquid smoke
4 - 5 whole ripe bananas (original recipe uses banana leaves)
aluminum foil (original recipe uses ti leaves)
Trim excess fat from roast - score roast and then rub with salt and smoke mixture. Place whole bananas on top of the roast and then wrap roast and bananas in foil. Roast in oven at 325 - 350 degrees fahrenheit for approximately 45 minutes per pound or for about 3 hours for a 4 pound roast to about 4 hours for a 5 pound roast, etc. When done, let rest for about 30 minutes before removing foil and bananas and cutting.
This makes for a enticingly delicious roast with a smoked flavor and melts in your mouth!!!
Enjoy! While this recipe is actually for a pork butt roast, I used it last year for a wild boar butt roast and it was magnificent!!!!
Just Me - Granny D
Cranberry Sweet & Sour Sauce for Wild Game
This cranberry sweet and sour sauce can be used with most any type of meat. Whether you are cooking wild boar, venison, squirrel, pork, beef, chicken, or rabbit - this sauce makes an otherwise plain cut of meat turn into an amazingly great sweet and sour dish. Rice or oriental stirfry veggies served with your choice of meat and this sauce creates a wonderful meal.
1/4 C brown sugar, packed
1 T cornstarch
3/4 C whole berry canned cranberry sauce
3/4 C pineapple juice
1/4 C cider vinegar
1 1/2 T soy sauce
Mix all ingredients in saucepan and cook over medium heat until sauce thickens - remove from heat and serve over meat and rice or meat and veggies.
Quick and easy and two thumbs up for a delicious dinner!
Enjoy!
Just Me - Granny D
1/4 C brown sugar, packed
1 T cornstarch
3/4 C whole berry canned cranberry sauce
3/4 C pineapple juice
1/4 C cider vinegar
1 1/2 T soy sauce
Mix all ingredients in saucepan and cook over medium heat until sauce thickens - remove from heat and serve over meat and rice or meat and veggies.
Quick and easy and two thumbs up for a delicious dinner!
Enjoy!
Just Me - Granny D
Wild Boar Hind Leg Quarter
For the best results when cooking a hind leg quarter, you need to cook it slowly.
Rub the meat with whatever rub you have decided to use, or with just salt, pepper and maybe some garlic powder. I then wrap slices of bacon around it - this helps to add the fat to your meat to keep it moist and not let it dry out.
Using an oven set at 200 -250 degrees fahrenheit, cook until your meat thermometer reads 160 - 170 degrees Fahrenheit. When you pull it out of the oven, remember to let it rest for about 20 - 30 minutes before cutting it so that you will not lose your juices from the meat and it will stay moist and tender instead of dry and tough.
There are many different rubs, sauces, marinades etc which you can use with Wild Boar meat. One thing to keep in mind when deciding which you want to use, is that wild boar is the same as a wild pig - that is pork!
Most any recipe for pork can be transferred and used for wild boar - as long as you remember that wild boar is not fatty like store bought pig is.
Good luck and enjoy!
Just Me - Granny D
Rub the meat with whatever rub you have decided to use, or with just salt, pepper and maybe some garlic powder. I then wrap slices of bacon around it - this helps to add the fat to your meat to keep it moist and not let it dry out.
Using an oven set at 200 -250 degrees fahrenheit, cook until your meat thermometer reads 160 - 170 degrees Fahrenheit. When you pull it out of the oven, remember to let it rest for about 20 - 30 minutes before cutting it so that you will not lose your juices from the meat and it will stay moist and tender instead of dry and tough.
There are many different rubs, sauces, marinades etc which you can use with Wild Boar meat. One thing to keep in mind when deciding which you want to use, is that wild boar is the same as a wild pig - that is pork!
Most any recipe for pork can be transferred and used for wild boar - as long as you remember that wild boar is not fatty like store bought pig is.
Good luck and enjoy!
Just Me - Granny D
Thursday, November 18, 2010
Wild Boar
Recently I had a coworker ask me if I had any suggestions on how to cook a hind quarter of a wild boar. There were several different cooking methods and recipes and ideas that we discussed before he settled on what is really my favorite way to prepare wild boar or a pig. It all starts with digging a pit!! Actually, if you are planning on cooking a whole pig or a hind quarter, then a barbque pit is a good idea, but if you are only cooking a portion of the boar at a time, then there are many great ways to prepare it and just as many if not more wonderful recipes to use.
For example, if cooking a shoulder roast or a rack of ribs or a tenderloin, you would want to use different cooking methods and different recipes. Boar meat also makes good sausages, jerky and meat sticks.
If you are not an avid hunter, or do not have the opportunity to hunt for wild boar in your locality, wild boar meat is available to purchase from various sources. Not only is wild boar considered to be wild game, but is also considered a gourmet delicacy meat.
There are places to order the different cuts of boar meat and then there are also places to order a whole wild boar during legal hunting seasons. Due to the fact that wild boar live in natural habitats, forage for their food rather than corn fed, the cuts of meat are normally very lean, low on fat. Wild boars have not been fed antibiotics, man-made chemicals, etc. When discussing organic, wild boar meat has to be considered organic or at the least all natural! Check out these products, and then check out my recommendations for cooking!
Recipes for pork shoulder roasts, home made sausages, jerky and many others are included in the recipe book featured below - check back here for some of my personal recipes to be posted later this week. In the mean time, here are links for wild boar meat and for the cookbook I recommend to all who eat wild, gourmet meats!
While checking out the wild boar meat - know that most any recipe for pork - pig, can be used for wild boar. I will post some specific recipes, but I have to say that barbqued pulled pork is one of my favorites, and barbqued pulled boar is just as good!!!
To find some really great recipes and wild game cooking tips, Ted Nugent has a great cookbook called "Kill It & Grill It". I would recommend this book to anyone who is just venturing into hunting and preparing wild game for the table! There are some books that are just plain great how to books that need to be on your bookshelf or with your recipes - this is one of them!
Enjoy!
Just Me - Granny D
For example, if cooking a shoulder roast or a rack of ribs or a tenderloin, you would want to use different cooking methods and different recipes. Boar meat also makes good sausages, jerky and meat sticks.
If you are not an avid hunter, or do not have the opportunity to hunt for wild boar in your locality, wild boar meat is available to purchase from various sources. Not only is wild boar considered to be wild game, but is also considered a gourmet delicacy meat.
There are places to order the different cuts of boar meat and then there are also places to order a whole wild boar during legal hunting seasons. Due to the fact that wild boar live in natural habitats, forage for their food rather than corn fed, the cuts of meat are normally very lean, low on fat. Wild boars have not been fed antibiotics, man-made chemicals, etc. When discussing organic, wild boar meat has to be considered organic or at the least all natural! Check out these products, and then check out my recommendations for cooking!
Recipes for pork shoulder roasts, home made sausages, jerky and many others are included in the recipe book featured below - check back here for some of my personal recipes to be posted later this week. In the mean time, here are links for wild boar meat and for the cookbook I recommend to all who eat wild, gourmet meats!
While checking out the wild boar meat - know that most any recipe for pork - pig, can be used for wild boar. I will post some specific recipes, but I have to say that barbqued pulled pork is one of my favorites, and barbqued pulled boar is just as good!!!
To find some really great recipes and wild game cooking tips, Ted Nugent has a great cookbook called "Kill It & Grill It". I would recommend this book to anyone who is just venturing into hunting and preparing wild game for the table! There are some books that are just plain great how to books that need to be on your bookshelf or with your recipes - this is one of them!
Enjoy!
Just Me - Granny D
Subscribe to:
Posts (Atom)