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Pan-Roasted Wild Boar, Hoppin' John and Tomato-Bacon Marmalade - Exotic BBQ

Pan-Roasted Wild Boar, Hoppin' John and Tomato-Bacon Marmalade




Boar Chops:

      • 1 gallon water
      • 1 cup salt
      • 1 cup granulated sugar
      • 2 each bay leaves
      • 5 cloves garlic
      • Quarter cup hot sauce
      • 5 pounds boar chops


      • 2 cup Basmati rice
      • 4 cups water
      • 1 each bay leaf
      • 3 tablespoons extra virgin olive oil
      • 4 tablespoons salt
      • 1 teaspoon black pepper

Black Eyed Peas:

      • 2 cups black-eyed peas
      • 2 bay leaves
      • 1/4 cup salt


      • 2 cups white onion, small diced
      • 2 cups celery, small diced
      • 2 cups carrots, small diced
      • 2 cups green onions, thinly sliced (green only)
      • 3 cups smoked ham, cubed
      • 1 cup white wine
      • 4 cloves garlic, chopped

Pickled Okra:

      • 8 cups okra, cut lengthwise into quarters
      • 6 cups apple cider vinegar
      • 4 cups water
      • 3 cups sugar
      • 1 cup salt

Tomato Bacon Marmalade:

      • 4 quarts tomatoes, medium dice
      • 12 slices bacon
      • 1 cup sugar
      • Half cup champagne vinegar
      • 2 yellow onions, small diced


To Make the Boar Chops:
1.) Cyrovac the boar chops with the brine and refrigerate for at least 3 hours.

To Make the Rice:
1.) Combine all and bring to a simmer and cover. Reduce heat and cook for 9 to 10 minutes. Cool on a sheet tray in the fridge.

To Make the Black Eyed Peas:
1.) Simmer in the water until tender, strain and cool.

To Make the Mirepoix:
Combine the onion, celery and carrots and sweat until translucent. Add the garlic and cook until fragrant. Deglaze with the white wine. Place on a sheet tray to cool. Once cooled, mix the black-eyed peas, rice, vegetable-and-ham mix, and raw scallions.

To Make the Pickled Okra:
Bring everything except the okra to a boil. Once boiling, pour over the Okra and weight to submerge.

To Make the Marmalade:
1.) Bake bacon at 350 degrees until crispy.
2.) Sauté onion until translucent. Add tomatoes, sugar, and vinegar and cook until thick. Remove from heat, and cool. Season to taste with salt and pepper and fold in chopped crispy bacon.

To Plate:
1.) Sear wild boar chops in a hot sauté pan until medium-rare and plate the heated Hoppin’ John. Place the boar chop over Hoppin’ John, and finish with a bit of a bacon marmalade and pickled okra.

Source: http://www.bravotv.com/foodies/recipes/pan-roasted-wild-boar-hoppin-john-and-tomato-bacon-marmalade

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