Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Master Chef Don F. Easley Jr.      

Recipe Categories:


    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |