Alinea: BOAR, Shallot, Cider, Burning Oak Leaves

Fall is finally here -more or less I suppose- and changing the way I cook is natural. Even if I can find tomatoes and peppers well into November and December I still prefer to cook more “orange” and “brown” stuff. It makes me and Diana happy to pick up some winter squashes or sweet potatoes and start cookingContinue reading “Alinea: BOAR, Shallot, Cider, Burning Oak Leaves”

Wild Boar Loin, Puy Lentils and Apple-Port Sauce

  It’s amazing how I manage to find more boar meat in my deep freezer overtime I look in there. I still have a couple of loins, some shoulders and maybe two hind (ham) legs. I see some boar sausage in my future, maybe Italian or Greek flavored…or some of each…we’ll see. Anyways, I took aContinue reading “Wild Boar Loin, Puy Lentils and Apple-Port Sauce”

Wild Boar Loin with Onions and Raisins

It’s great to have what amounts to about three small wild hogs worth of meat in my freezer at this point. That includes several shoulders, a few hind legs (hams), 3 or 4 loins and some odds and ends. I am planning to use the meat in many recipes that call for good old pork.Continue reading “Wild Boar Loin with Onions and Raisins”