Wild Boar Recipe – Cooking Sugary and Vinegary Wild Boar Fry

For some people like myself cooking is more of a fun and adventure than munching. Experimenting with new ways in cooking and going for a change every now and then will not only perfect your skill of cooking but it will also fetch you appreciation from across the table at your home to the people who get to know about your cooking techniques for green grass meat and then try it for themselves.
We get a constant dose of cooking recipes from TV cooking shows, magazine or the internet. These mediums are full of thousands of recipes regarding what to and how to! Of course we can take them as they are with little or no alteration or we can make some of our own. But before handling exotic meat we should get to know about it. Wild boar meat is lean in fact and this is why its fat is known as soft fat unlike the fat of the domestic pig that has more fat and its fat is known as hard fat. You may want to leave the thin layer of fat on the boars’ meat because chefs recommend that the thin layer of fat provides basting for the meat and ensure that the meat comes out cooked with all of its juices. Because wild boar has low fat and that is why it requires lower temperatures to cook. So it’s necessary that you cook boar meat with care.
I made sugary and vinegary wild boar fry and it tasted very good. I got appreciation from every one who tasted it.
Sugary and vinegary wild boar fry
2 Tbs catsup, 3 lb boned thin sliced wild boar, 2 beaten egg, 3 Tbs cornstarch, Canola oil, 2Tbs cold, water,3 chopped cloves garlic, 3 cup white vinegar, 6 Tbs sugar, 3 Tbs soy sauce, 6 chopped green, peppers, Half a can diced pineapple without juice, 2Tbs teriyaki marinade, 2 red peppers, chopped
4 drops sesame oil, 5 Tbs Worcestershire sauce, 2 cup white wine

Procedure:
Using meat hammer shape meat to consistent thickness then cut into small pieces. In bowl, mix water with cornstarch. In another bowl mix sugar, vinegar, soy sauce, sesame oil, tetriyaki marinade, catsup and Worcestershire sauce, wild boar recipe. In the beaten eggs dip meat to cover it. Fry meat in the wok that you heat with oil. Stir-fry garlic till light brown, include green peppers. Cook until soft. Include pineapple and red pepper then cook for 60 seconds. Add the meat; stir-fry to blend. Include wine and cook. Stir in remaining cornstarch mixture and sauce.
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