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

Yield: 4 servings

Measure Ingredient
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
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.




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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