wild boar steaks in a sweet and sour sauce (bistecche di

Categories
Game
Fruit
Yield
4 servings
MeasureIngredient
  Wild boar steaks in a sweet and sour sauce (Bistecche
  Copyright & 1988 by Jonquil & Edward Barr, ISBN 0
  Rosendale Press Ltd, 140 Rosendale Road
  London SE21 8LG
  Serves 4
  METRIC/IMPERIAL
50 eaches G/2 oz pitted prunes
50 eaches G/2 oz sultanas (golden raisins)
60 eaches Ml/4 tbsp olive oil
100 eaches G/4 oz streaky (fatty) bacon
700 eaches G/1 1/2 lb wild boar rib steaks
15 eaches Ml/1 tbsp flour
300 eaches Ml/1/2 pint wine vinegar
3 eaches Bay leaves
30 eaches Ml/2 tbsp sugar
  Freshly grated nutmeg
  Fine sea salt
  Many regions of Italy feature wild boar on di cinghiale) 9509182 5 3 restaurant menus, but this is a
  Speciality of Sardinia. The sweet and sour sauce also combines very well
  With venison.
  Chop the prunes and put them to plump up with the sultanas (golden
  Raisins) in a little warm water. Heat the olive oil in a frying pan and
  Add the diced bacon. Fry until browned, then add the boar steaks to the
  Pan and brown briskly on both sides. Turn down the heat and cook gently
  For about 15 minutes.
  U.S.

KEYWORDS: WILD GAME COOKING

SOURCE: WILD GAME COOKING

FIRST PUBLISHED IN GREAT BRI

½ c

⅓ c

¼ c

¼ lb

1½ lb

1 T

1 ¼ c

2 T

Mix the flour with half the vinegar in a small saucepan, then add the remaining vinegar, the bay leaves and sugar. Simmer gently, stirring to make a smooth sauce. Add the drained sultanas (golden raisins) and prunes, and nutmeg to taste. Cook gently for about 10 minutes .

Season the boar steaks with salt, then pour over the sauce. Cook for a further 10 minutes or until the steaks are tender.

Submitted By SALLIE KREBS On 02-20-95

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