MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Roast Boar and Black Bean Chili
Categories: Chili, Game
Yield: 6 servings
MMMMM-----------------FORMATTED BY S. GRABOWSKI----------------------
1/4 c Bacon drippings
2 Cloves crushed garlic
3 tb Chili powder
1/8 ts Ground cumin seeds
1/4 ts Black pepper
4 lb Saddle wild boar OR
Loin pork with bone in
1 lb Black turtle beans
2 tb Olive oil
1/2 c Diced salt pork
2 Chopped onions
3 Cloves minced garlic
1 Jalapeno pepper; seeded,
-deveined and minced
1 c Smoked ham, diced
2 c Beef broth
1 Bay leaf
1 ts Fresh oregano
1 ts Red wine vinegar
2 tb Dark rum
4 Thin sliced scallions
2 Seived hard boiled eggs
In a medium bowl, combine the bacon drippings with the crushed
garlic, two tablespoons of the chili powder, the cumin, and freshly
ground pepper. Spread over the wild boar and let stand while
preparing the beans. In a large pot, cover the beans with cold water.
Heat to boiling and boil for two minutes. Turn off the heat and let
stand one hour. Drain. Wipe out the pot and return beans, cover
with cold water and heat to boiling. Reduce heat and simmer for 30
minutes. Drain. Preheat the oven to 325 degrees. Cook the salt pork
in boiling water for five minutes. Drain and pat dry. Heat the oil in
a heavy, deep casserole. Stir in the salt pork and cook over medium
heat until golden, about 3 min. Stir in the onion, minced garlic, and
Jalapeno pepper. Cook 1 minute. Stir in the ham and cook two more
minutes. Stir the remaining chili powder into the onion mixture. Add
the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place
the saddle of boar on top of the beans, cover and place in the middle
of the oven. Cook for 1 1/2 to 2 hours or until internal meat
thermometer reads 170 degrees. Turn the meat twice and stir the
beans. Add more broth if dry. Remove the meat and allow it to stand,
covered, for 10 to 15 minutes. Meanwhile, skim the fat from the
chili. Cut the meat from the bone and into thin slices. Layer it
over the beans. If desired, stew, covered, to tenderize the meat.
Serve with hot rice and a sprinkling of scallions and sieved eggs.
Author unknown
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