You can use any gorund meat, but this is one of the ways I eat bear. I find it good because it kills the Waaahhhld taste of a mature boar, but still makes it so you know you arent’ eating beef.

You should grind a bit of pork into your bear, for a bit of fat content.

5-6 lbs ground bear
3 onions
20 cloves of garlic (make your life easier and buy pree peeled stuff)
2 TBSP cracked chilies
4 TBSP Italian seaosning, or equivilant of basil oregano, thyme, rosemary etc
2.5 TBSP sea salt (or use the regular salt- I only use sea salt these days)
1 TBSP black pepper
5 28oz tins of GOOD whole plum tomatoes. Italian plum tomatoes are usually the best, but there are a few Canadian/USA brands that are okay, too. Make sure they are PLUM tomatoes, not just tomatoes.
Olive oil
2 cups red wine

1. Heat oil in a large pot

2. Brown your meat. Remove meat from pot, set aside. Drain any fat. Don’t burn the bottom of the pot.

3. Chop your onions fairly small. Slice your garlic very thinly. Like THIN…

4. Add some more oil to the pot, turn it to medium heat and sweat your onions. When onions are pretty soft, add the garlic, and cook until soft. You can get this stuff a little brown but not dark brown.

5. Add all the seasonings, and cook toehter for awhile. Sweating the seasonings like this will release all the oils int hem, for more flavour. Deglaze with the wine, and cook for a few minutes to reduce.

6. Add the meat, and the tomatoes. Use a potato masher or somehting similar to smash up all the tomatoes and break up the meat chunks.

7. Simmer together for a couple of hours, and you are done. Check the seasoning, and add more of whatever you like.

Serve with good pasta, or over rice if you want.

Submitted by Gatehouse

5 ancho chili peppers, seeded and divined
2 - 3 lbs. boneless loin of wild boar, trimmed of fat and cut into small cubes
2 T olive oil
1 large onion, chopped
2 carrots, peeled and chopped
4 large garlic cloves, chopped
1/2 t ground cumin
1/2 t cayenne pepper
1 red bell pepper, seeded, divined, and chopped
1/2 t salt
4 1/2 cups of Basic Game Meat Stock or water
2 cups fresh pineapple, chopped
Dash ground cinnamon
1 T tamarind concentrate

Preheat oven to 450 degrees. Arrange ancho chilies in a small pan and
roast in preheated oven 2-3 minutes. Transfer to a bowl and add warm water to cover. Let stand until needed. In a large pot, sauté boar, onion, carrots, garlic, cumin, cayenne, bell pepper, and 1/2 t salt in oil until vegetables are slightly wilted and boar is lightly browned. Add stock just to cover and bring to a boil. Skim surface and reduce heat. Let simmer, covered, for 15 minutes. Strain and skim again if necessary. You should have about 4 cups of liquid. Place ancho chilies and 1 cup of cooking liquid in a blender or food processor and puree.
Add puree to pot along with pineapple, cinnamon, and tamarind. Bring to simmer and continue cooking, uncovered, for 15 minutes. Season with salt and serve with onion rings.

1package Wild Boar Tenderloins
1Jar (10 oz) Honey & Dill Mustard
1can Chicken stock (broth)
Salt & Pepper

Season Boar Tenderloin and sear until golden on each side in Cast Iron Skillet. Placn in oven for 8-12 minutes at 350 degrees. Boar temperature should be at 165-170 degrees.

SAUCE: Bring 1/2 can Chicken Stock to a boil in medium sauce pan. Remove from heat and add 1/2 to 3/4 jar Honey Dill Mustard and whisk in until smooth. Season with Salt and Pepper.
Place vegetables on upper portion of plate; add wild rice with cranberrys to center of plate. Pour sauce on lower portion of plate and top with Wild Boar Tenderloins.

1package Wild Boar Tenderloins
1 onion, cut into 1 inch cubes
1 Green Pepper, cutin into 1 inch cubes
1 Zucchini or yellow squash, cut into 1 inch cubes
1/2 lemon, sliced thinly
1/2 lemon, juiced
12 cloves garlic, peeled and poached
Salt & Pepper
Granulated garlic
4 - 12 inch wooden Kabob skewers, soaked
2tsp oil

Cut boar tenderloins into 4 pieces (1.5 to 2 oz each).
Wrap garlic cloves in lemon slices.
Skewer boar, followed by onion, pepper, squash, and wrapped garlic clove. Do this 3 times per skewer.
Dribble lemon juice over kabobs, and season with salt, pepper and granulated garlic.
Sprinkle with oil.
Place on hot grill. Keep moving kabobs so they don’t burn. If browning too much, turn down grill.
Cook until boar reaches internal temperature of 165 degrees. Baste with BBQ sauce just before removing from grill.
To make BBQ sauce: Mix 1 jar Cranberry Chutney, 1 fresh orange peeled and wedged and 1 cup of your favorite BBQ sauce.
Put all sauce ingredients in a bowl and mix well. Use a basting sauce and have on the side.

3 lbs wild boar stew meat
Flour
3 13 oz cans hominy, drained (white, yellow, or mixed)
3 qt. chicken or pork broth
1 medium onion, chopped
8 cloves garlic, minced
3 dried New Mexico (Anaheim) chilis, ground (or 2 Tbsp chili powder)
1/2 tsp oregano, dried
1/2 tsp black pepper
2 Poblano chilis, roasted, peeled, seeded, and chopped (or 1 7 oz can diced green chilis)
Salt
Sour cream (optional)
Green onions, chopped (optional)

Lightly coat stew cubes with flour. Knock off any excess flour and brown stew cubes over medium-high heat in small batches, preferably using the pot you will be cooking the stew in. Once all stew cubes are browned, deglaze the pot/pan with a small amount of broth, scraping up all the bits, and add this mixture to your cooking vessel.

Meanwhile, roast the poblano chilis. Broil the chilis 2-3 inches below the coils in a rimmed baking pan or roasting pan until the skins are nicely charred, about 7 minutes. Flip the chilis over and broil about 5 minutes longer until the other side is also charred. Remove from oven and drape foil over the chilis for about 10 minutes. (This will make skinning the chilis much easier.) Pull off skin, stems and seeds - discard. Rinse chilis and then chop.

In a large pot or dutch oven add: wild boar stew cubes, hominy, onion, garlic, ground New Mexico chilis, roasted poblano chilis, oregano, pepper, and broth. Bring mixture to a boil then cover and gently simmer until wild boar is fork tender, about 2 hours. Add salt to taste.

Serve in bowls garnished with sour cream and chopped green onions.

Serves 6 to 8.

1 ½ lbs wild boar stew meat, 1” cubes
2 tblsp light oliveoil
1 cup diced carrot
1 ½ cups sliced yellow onion
2 tlbsp slivered garlic
½ cup thinly sliced celery
3 cups diced beets
1 cup seeded, diced tomatoes
2 qts beef stock, or Basic Game Meat Stock
2 cups hearty red wine
1 tsp fennel seed
2 tsp minced fresh thyme, or 1 tsp dried
1 ½ cups diced red potatoes
1 ½ cups finely shredded red cabbage
Salt and freshly ground black pepper to taste
2 tlbsp balsamic vinegar
¼ cup chopped fresh parsley
Sour cream or crumbled feta cheese for garnish

In a heavy-bottomed stockpot, lightly brown meat in 1 tlbsp of oil. Remove meat with slotted spoon and set aside. Add another tlbsp of oil along with carrots, onion, garlic, and celery to stockpot and sauté until vegetables just begin to color. Return meat to pot and add beets, tomatoes, stock, and red wine, fennel, and thyme. Bring to a boil, reduce heat, and simmer 1 ½ to 2 hours, carefully skimming any scum that forms on surface.
Add potatoes and cabbage and cook for 10 minutes longer, or until potatoes are just done. Season with salt and pepper. Stir in vinegar and parsley just before serving. Garnish with a dollop of sour cream or feta cheese.

3 lbs Wild Boar stew meat
6 stalks celery, chopped
3 tblsp sage
3 tblsp rosemary
9 cloves garlic, minced
3 medium red or white onions, chopped
6-8 tblsp parsley
6 bay leaves
3 cups green olives, pitted
Red wine
1 cup tomato paste
salt and pepper to taste

Finely chop celery, sage, rosemary, garlic, onions, and parsley. Add chopped ingredients to hot pan and saute without oil for 5 minutes; then add the meat and continue cooking. Salt and pepper to taste, Add enough broth (see recipe below) to cover and braise meat for 30 minutes. Add bay leaves and olives and stir. Add 1 bottle of red wine and 1 cup tomato paste. Cover pan and let cook 1 ½ hours. Serve over pappardelle pasta.

Broth for Wild Boar Stew
Use appropriate amounts of these ingredients to make as much as you like. Braise chopped carrots, onions, celery, bay leaves and sage with olive oil. Add red wine, cook and reduce. Add a meat stock such as chicken or veal. Reduce again and put through a strainer before adding stew.

Beans
1 1/2 cups dried black beans
1 large onion, finely diced
6 garlic cloves, minced
2-3 jalapeno chilies, cored, seeded, & minced
2 tblsp. Bacon fat
6 cups water
2 bay leaves

Wild Boar Leg
3 tblsp. Bacon fat
1 7-8 lb. Wild Boar Leg
3 tblsp ground coriander
1 1/2 tblsp. Ground cumin
1 tblsp. Each dried oregano, sage, marjoram
6 garlic cloves, thinly sliced
1 cup dry red wine
1 large Carrot, peeled and thinly sliced
6 cups beef stock
3 cups chopped peeled tomatoes or one 28-oz can peeled tomatoes
3 green Anaheim chilies, cored, seeded, and cut into Y2-inch strips
Salt and pepper to taste
1 small yellow bell pepper, cored, seeded, and cut into julienne for garnish (optional)

Sort the beans, discarding any discolored ones. Rinse and soak the beans in water to cover, overnight, changing the water 2 times. In a large pot, cook the onion, garlic, and jalapenos in the bacon fat over moderate heat for 10 minutes, stirring occasionally. Add the beans, the 6 cups water, and bay leaves and bring to a boil. Reduce the heat to moderately low and cook, uncovered, until the beans are almost tender, about 30 to 45 minutes. Drain and set aside until ready to use. Heat the remaining bacon fat in a heavy pot large enough to hold the boar leg. When the fat is hot, add the meat and cook over moderate heat until browned on all sides. Add the herbs, garlic, and red wine and cook until the liquid is gone. Add the carrot and beef stock and bring to a boil. Reduce the heat, cover, and cook over moderate heat for about 3 hours, stirring from time to time. When the meat is tender, remove from the pot and allow to cool slightly. While the meat is cooling, reduce the liquid to about 4 to 5 cups. Remove the meat from the bones and return to the pot. Add the tomatoes, chilies, peppers, and cooked beans and bring to a boil. Reduce the heat to moderate and cook for 25 to 30 minutes or until the meat and beans are very tender. Season with salt and pepper, garnish with the yellow peppers if you like, and serve with the rice.