Wild Boar Recipes – Ropa Via

Unlike other exotic meats, wild boar must be fully cooked. Also, wild boar is extremely low in fat, which means it can dry out easily when fully cooked. Once you learn to deal with the demands of wild boar meat, it is easy to prepare.

Wild Boar Ropa Via

One of our favorite wild boar recipes, Ropa Vieja (ropa via) came originally from the Canary Islands, a Spanish territory where ships would stop before the long run to or after the long trip home from the Americas. This resulted in a culture that was an interesting mixture of Spanish and Caribbean cultures, and thankfully, food.

		Ingredients:	Immigrants from the Canaries brought to the Caribbean, and Cuba.
6 – 8 pounds		Fresh Wild Boar Ham
1/2 each		Garlic; Cloves
1 tablespoon		Paprika
1 tablespoon		Salt
1 tablespoon		Garlic Powder
1/2 tablespoon		Black Pepper
1/2 tablespoon		Onion Powder
1/2 tablespoon		Chili Powder
1/2 tablespoon		Mexican Oregano (chopped)
1/2 tablespoon		Thyme (chopped)
2 quarts		Black Beans (par cooked)
1/2 cup		Bacon
2 tablespoons		Flour
1 cup		Onion (chopped)
1 tablespoon		Garlic (chopped)
1 cup		Bell Peppers (red, green, and yellow; chopped)
1 cup		Celery (chopped)
1 each		Bay Leaf
1 tablespoon		Habaniero Peppers (chopped)
2 cups		Tomato (skinned, seeded, chopped)
1 cup		Leeks (sliced to 1/4 inch)
1/2 cup		Fresh Cilantro (chopped)
2 quarts		Chicken Stock (salt and pepper to taste)
6 cups		White Rice
6 cups		Cooked Sour Cream (to garnish)

Directions

Mix paprika, salt, garlic powder, black pepper, onion powder, chili powder, Greek oregano, and thyme in a bowl

Debone the fresh ham, stud with garlic and cover with the spice mixture, add 1/2 inch of water to the pan.

Cover and bake at 375 F for two hours or until the meat shreds easily.

In a stock pot cook bacon until crisp and remove with a slotted spoon.

Add the flour to bacon fat and cook to a chocolate brown color.

Add onion, garlic, bell pepper, celery, leek and habaniero pepper.

Sweat the vegetables add the black beans, chicken stock, tomato, 1/4 cup cilantro and bay leaf.

Bring to a simmer and cook for an hour.

Adjust taste with salt and pepper.

Presentation

Place cooked rice on the plate and make a ring.

Place a scoop of black beans in the center, topping with shredded meat.

Garnish with sour cream and remaining cilantro.

Serves 12

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