You know some wild game gets a bad reputation for not being great table fare. Boar is one of those things. It is all about how you treat game after it is killed that will have the greatest impact on the quality of the meat you have to eat. Little things like cooling the meat quickly and allowing it to age properly make all the difference in creating high quality table fare your friends and family will rave about.
Chef Bri understands that proper care and handling are the essence of great meat. Check out the excerpt from her take on Wild Boar Quesadillas.
Mexican food is hands down one of my most favorite foods. And with the holidays tamales are always made to be eaten on Christmas day. This year, I made Green Chili Wild Boar Tamales with Chili Verde Sauce (recipe coming soon). I took a wild boar roast and cooked in slowly for 12 hours in the crock pot till is was so tender it took zero effort to shred. I had extra meat left over and my husbands first response was “are you going to make those quesadillas again like last year?” Last year I quickly threw together a random quesadilla with left over tamale meat for a quick meal for my hubby. Turns out, I now must always allow for extra meat to be had after tamale making.
These quesadillas are super easy to make. But often times the simplest dishes turn out to be the best ones. To make these beauties I take onions and bell peppers and sauté them on high heat to get them browned on the edges like fajitas. Then I reheat the meat with a little oil till its nice and hot. I like to make my quesadillas crunchy on the outside, its what I used to do when I was working in restaurants as well. So I take a non-stick pan and add about 2-3 tablespoons of vegetable oil to the pan, and set the heat to high. Then I drop in the tortilla and bring the temperature down to about medium. Then I assemble the quesadilla in the pan. Watch the short clip below to see how I do it!
Click on the image below for her mouth watering recipe.