My husband and I have our tree stands within walking distance of each other. It’s been a pretty challenging hunting season for us. All our game photos are at night. Darn nocturnal creatures! Finally in day light hours a spotted boar sauntered in to my stand theater, he must have got my scent as he turned away before I could take the shot. Only to be shot by Corky the next day, hey that was my pig! We used to put our wild boar shanks meat in with our grind, don’t!
This pig recipe is simple and delicious.
Slow Cooked Wild Boar Shanks
- 2 Wild boar shanks, trimmed
- 2 Tbsp. garam masala spice mix
- ½ Tsp. sea salt
- 2 Tbsp. extra virgin olive oil
- 1 cup chopped onions
- 1 cup whole baby carrots
- ½ cup chopped celery
- ¼ cup low sodium soy sauce
- Unsalted turkey stock (chicken or beef can also be used)
- ½ cup frozen green peas
- ½ cup white rice
- Rub the wild boar shanks all over with the garam masala and sea salt.
- Heat a heavy skillet, coat with olive oil and brown the shanks on all sides.
- Place the onions, carrots and celery in the bottom of a slow cooker (crock pot).
- Place the shanks on top of the vegetables and set to a low heat.
- Add soy sauce and enough stock to just cover the shanks.
- Cook for a least 2 hours depending on size of shanks. For larger shanks 5 hours maybe needed.
- The meat should be very fork tender.
- About 45 minutes prior to serving add the rice and green peas, adding more stock if needed.
- Plate and enjoy.
Maggie’s other wild game recipes can be found in her column.