Wild Boar with Sherry Mustard Cream Sauce
NOTE: This recipe will work just as well with pork as well if you don’t happen to have any Wild Boar handy!
2 Lbs. Wild Boar meat cubed
1/2 cup sherry
1/2 cup oil
2 garlic cloves, crushed
2 tbsp. cup butter
Salt and pepper to taste
1/2 tsp. thyme
1/2 tsp. rosemary
1 med. onion, sliced
1 1/4 cups heavy cream
1 tbsp. sugar
3 tbsp. grain mustard
1/2 tsp. corn starch
1 tsp. Meat Tenderizer
Mix sherry, oil, garlic and sugar to form a marinade
Sprinkle meat with tenderizer and add to marinade.
Marinate for about 8 hours turning the meat occasionally.
Remove Boar and reserve marinade.
Melt butter in deep skillet and brown Boar pieces.
Pour in marinade and bring to a boil.
Stir in seasoning, cover and simmer until tender (about 1 - 1 1/4 hours.)
Remove skillet from heat and place Boar pieces on a warmed platter.
Mix mustard and cornstarch.
Return the skillet with the cream sauce in it to low heat.
Stir in mustard mixture a little at a time.
Stir sauce until hot, but not boiling, and thickened.
Pour sauce over Boar.
Serve with steamed rice.
