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Post by Soutpeel on Sept 4, 2015 15:20:59 GMT 7
A question for our resident Culinary master.
Got a piece of wild boar in the freezer at home, I have cooked it before but what would you do with it ?
In a similar vein....got Ostrich in the freezer, cooked it plenty of times my way....but give me some new ideas ?
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Post by Deleted on Sept 4, 2015 15:25:26 GMT 7
I'm also interested in the answer here.
I have seen both of these available in Makro but I have never cooked either.
Also a recipe for crocodile meat would be appreciated too.
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Post by Soutpeel on Sept 4, 2015 15:49:22 GMT 7
I'm also interested in the answer here. I have seen both of these available in Makro but I have never cooked either. Also a recipe for crocodile meat would be appreciated too. Tony, That's were I got it Makro... Croc I have eaten, but never cooked, guess you could roast it like a bit of pork ? I normally just chuck the boar in the oven and roast as you would port, salt the skin, try and get a bit of crackling going Ostrich you have to been careful with, as there is no fat, and quite easy to overcook and it goes like boot leather, I normally do it with quite a strong/rich marinade, its very gamey, if you like deer meat you will like ostrich Rather than "steaks", cook the whole thing and slice it afterwards, like roast beef... A red wine marinade works quite well, seal in frying pan with butter and if I have the BBQ lit on charcoal or preferably decent wood, low coals cook it slowly or I have done it as a "goulash", cream sauce/decent mushrooms etc That about my limit  |
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Post by Deleted on Sept 4, 2015 16:58:17 GMT 7
^^ Interested in the croc question - I've had it a few times, sometimes excellent, and sometimes woeful. There doesn't seem to be a middle ground.
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Post by Deleted on Sept 4, 2015 17:51:59 GMT 7
^^ Interested in the croc question - I've had it a few times, sometimes excellent, and sometimes woeful. There doesn't seem to be a middle ground. Croc. Cut into cubes, skewer on a stick and cook over a charcoal bbq. Put any sauce you like. Peanut satay sounds good. Back to the wild boar. What's the size of it? If it's a roasting size, marinade in whatever, then best imo is on a rotisserie bbq, or in a charcoal bbq webber style and slow cooked. Ostrich, no idea. |
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Post by Deleted on Sept 4, 2015 18:34:41 GMT 7
I've eaten crocodile and ostrich, I've even snacked on kangaroo but have never had the chance to try wild boar yet.
For those that have tried boar, what is the difference in taste compared to pork?
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AyG
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Post by AyG on Sept 4, 2015 19:39:32 GMT 7
For those that have tried boar, what is the difference in taste compared to pork? Wild boar (หมูป่า) (in Thailand at least) is pretty disgusting. Even after cooking the fat is hard and crunchy (and there's a lot of it). The western kind tends to be less fatty than pork, with a gamey taste, and probably works best when slow braised. |
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Post by rgs2001uk on Sept 4, 2015 22:12:48 GMT 7
For those that have tried boar, what is the difference in taste compared to pork? Wild boar (หมูป่า) (in Thailand at least) is pretty disgusting. Even after cooking the fat is hard and crunchy (and there's a lot of it). The western kind tends to be less fatty than pork, with a gamey taste, and probably works best when slow braised. Sorry cant agree with the above, down Chanthaburi way I have eaten it many times, never been disappointed. Wild boar steaks are lovely. Tesco/Lotus up near me sells, wild boar, ostrich and crocodile meat. |
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Post by cc1 on Sept 4, 2015 22:40:19 GMT 7
Soutie first you need a pikey pot Bec we will do it the SA way( the wild boar)
Cut it in big chunks and fry them in small quantities of in a pan until they get a nice dark colour and pour 'em into the above mentioned pot...
Onion,garlic,carrot,celeriac cut in cubes and also fried of in the same pan until dark brown,now add tomato paste and fry for another few minute than deglaze with red wine and add to the meat...
Add more red wine and some stock...
season with salt ,pepper,bay leave,cloves,star anise,cardamom and some cinnamon stick and cook it ( with lid) until soft) strain the sauce and thicken it with Mrs Balls chutney...
Best served with PAP...
You know what I mean...
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Post by cc1 on Sept 4, 2015 22:42:40 GMT 7
About ostrich...Soutie posted already everything to know how to prep the big bird....healthy and delicious
Croc I can't be bothered with...
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Post by rgs2001uk on Sept 4, 2015 23:35:49 GMT 7
^^^^, yo CC how about a cooking guide for freshly caught badger?
Where in Bkk can i eat a camel steak?
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Post by cc1 on Sept 4, 2015 23:40:04 GMT 7
^^^^, yo CC how about a cooking guide for freshly caught badger? Where in Bkk can i eat a camel steak? You have to go out more and not just hang around in BKK...Camel Republic just before Cha Am... and Badgers are not for eating just for milking....may you can eat the cheese made out of the milk... |
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Post by Soutpeel on Sept 5, 2015 6:16:38 GMT 7
Soutie first you need a pikey pot Bec we will do it the SA way( the wild boar) Cut it in big chunks and fry them in small quantities of in a pan until they get a nice dark colour and pour 'em into the above mentioned pot... Onion,garlic,carrot,celeriac cut in cubes and also fried of in the same pan until dark brown,now add tomato paste and fry for another few minute than deglaze with red wine and add to the meat... Add more red wine and some stock... season with salt ,pepper,bay leave,cloves,star anise,cardamom and some cinnamon stick and cook it ( with lid) until soft) strain the sauce and thicken it with Mrs Balls chutney... Best served with PAP... You know what I mean... Why didn't I think of that  .....just got to find my Potjie pot now, which I had sent to Thailand years ago at great cost and have used it once since Mrs Balls I have in the cupboard at home from the last trip over |
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Post by Soutpeel on Sept 5, 2015 6:24:07 GMT 7
I've eaten crocodile and ostrich, I've even snacked on kangaroo but have never had the chance to try wild boar yet. For those that have tried boar, what is the difference in taste compared to pork? Tony, If you ever get back to JHB give this place a spin, not too far from where I used to live at one time, must be 15 years or so since I was last there but a good night out, if you like trying different types of meat carnivore.co.za/www.recreationafrica.co.za/carnivore |
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Post by Deleted on Sept 5, 2015 8:39:55 GMT 7
Unfortunately Soutie I just don't see me getting another chance to get to Joburg, as we currently don't have a dealer in SA and there are too many new places that I want to go to in my own time. I loved my short time in Joburg but not in the Gold Reef area.   |
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.....just got to find my Potjie pot now, which I had sent to Thailand years ago at great cost and have used it once since 
