From the Food Network’s appetizer collection:
- Total Time: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
Cook 1/4 pound assorted wild mushrooms and some chopped chives in a skillet with butter until wilted. Season with salt and pepper. Top 12 pieces pumpernickel cocktail bread with wild-boar salami (or other wild cured meat). Top with the mushrooms, drizzle with olive oil and garnish with chives and hot cherry peppers.
Wild-boar shanks are a great alternative to farmed pork. Johnny Monis braises them until tender in a fragrant broth loaded with garlic, star anise, cloves and cinnamon.
- ACTIVE: 30 MIN
- TOTAL TIME: 2 HRS 30 MIN
- SERVINGS: 6
- 1/4 cup canola oil
- 6 wild boar shanks (about 5 pounds)
- 12 garlic cloves, lightly smashed
- 8 star anise pods
- 3 whole cloves
- Two 4-inch cinnamon sticks
- 10 cups water
- 1 cup low-sodium soy sauce
- 1/4 cup kecap manis (sweet soy sauce) or 2 tablespoons molasses
- 1 cup palm sugar or light brown sugar
- Steamed rice and cilantro, for serving
- In a very large skillet, heat the oil. Add the boar shanks in a single layer and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the shanks to a large enameled cast-iron casserole or Dutch oven.
- Add the garlic, star anise, cloves and cinnamon sticks to the skillet and cook over low heat, stirring occasionally, until fragrant, about 1 minute. Add the water, soy sauce, kecap manis and sugar and scrape up any bits stuck to the pan.
- Pour the liquid into the casserole and bring to a boil. Simmer over low heat, partially covered, until the meat is tender and nearly falling off the bone, about 2 hours; turn the shanks occasionally.
- Transfer the shanks to shallow bowls and strain the broth. Spoon off as much fat as possible. Serve the shanks with rice and cilantro and spoon some of the fragrant broth on top.
Suggested Pairing: Robust, meaty Syrah from the Rhône’s Crozes-Hermitage region goes well with gamey meats like boar.
Thank you Food and Wine
From our friends at Sunset Magazine… a delicious preparation for BISON!
Chef Jay Bentley of Open Range restaurant in Bozeman, Montana, sears bison or beef tri-tip on a hot griddle (plancha) over a grill and adds a spicy, herby chimichurri sauce. The recipe is adapted from one in Open Range authored by Jay Bentley and Patrick Dillon (Running Press, 2012). For tips on the technique, see Plancha Cooking 101, below.
Yield: Serves 6
Total: 40 Minutes
Amount per serving
- Calories: 499
- Calories from fat: 67%
- Protein: 34g
- Fat: 39g
- Saturated fat: 7.4g
- Carbohydrate: 4.7g
- Fiber: 1.2g
- Sodium: 544mg
- Cholesterol: 90mg
- 1 bison* tri-tip or beef tri-tip, 1 1/2 to 1 3/4 in. thick and about 2 lbs., trimmed of fat
- 3/4 cup olive oil
- Juice of 1/2 lemon
- 1 tablespoon granulated garlic or garlic powder
- 1 tablespoon freshly cracked pepper
- 1 1/2 teaspoons sea salt
- Chimichurri (recipe follows)
- 1. Combine tri-tip with oil and seasonings in a 1-gal. resealable plastic bag. Chill about 24 hours.
- 2. Take bag from refrigerator about 1 hour before cooking. Meanwhile, set a cast-iron griddle or large cast-iron skillet on a grill and heat grill to high (450° to 550°).
- 3. Lay tri-tip on hot griddle. Cover grill and cook, turning once or twice, until meat is deep brown and an instant-read thermometer reaches 130° (medium-rare; don’t overcook), 15 to 20 minutes total.
- 4. Transfer tri-tip to a board, tent with foil, and let rest 10 minutes. Slice across the grain and serve with chimichurri.
- Chimichurri: In a food processor, pulse 2 tbsp. balsamic vinegar, 1/2 cup packed parsley sprigs, 7 garlic cloves, 1/3 cup packed fresh rosemary leaves, 2 tbsp. fresh oregano leaves, 1 tbsp. lemon juice, and 1 1/2 tsp. each red chile flakes and sea salt to coarsely chop. While pulsing, pour in 2/3 cup extra-virgin olive oil. Let sauce rest at least 1 hour; or chill up to 3 days, then bring to room temp.
- *Find bison at well-stocked butchers.
- Plancha Cooking 101
- WHAT: An Argentinean style of cooking on a hot griddle (plancha) over a grill. Chef Jay Bentley of Open Range in Bozeman, Montana, has cooked a la plancha for decades and gave us his tips.
- WHY: It quickly creates an even sear, for meat that’s crusty outside, juicy inside. Plus, drips of marinade stay on the plancha, rather than hitting the coals. Grill salmon, onions, and zucchini this way too.
- GET STARTED: Any cast-iron griddle or skillet will work; we like those by Lodge (lodgemfg.com). For more plancha recipes, see Open Range by Jay Bentley and Patrick Dillon (Running Press, 2012; $33).
- Note: Nutritional analysis is per serving with sauce.
Jay Bentley, Open Range, Bozeman, Montana, Sunset JUNE 2013