Wild boar steaks in a sweet and sour sauce (bistecche di
4 servings
Ingredients
| Quantity | 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 | ||
| 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. | ||
Directions
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