WILD GAME
RECIPE
SPICY RUB WILD BOAR COLLAR
with BBQ Sauce
AIMPOINT
WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Wild boar collar cooking with Peter Skogström, chef of the year 2006 and winner of the national competition Chef's Challenge 2015 in Sweden.
Read about the wild game cooking passion here.
INGREDIENTS
4 SERVINGS
| 1.3 lb / 600 g | Wild Boar Collar |
| 1 tbsp | Curry |
| 1 tbsp | Cumin |
| 2 tbsp | Chili Flakes |
| 1 tbsp | Green Pepper |
| 1 tbsp | Mustard Powder |
| 1 tbsp | Paprika Powder, Smoked |
BBQ SAUCE
| 1 pcs | Red Onion |
| 1 pcs | Carrot |
| 0.5 pcs | Fennel |
| 1 pcs | Solo Garlic |
| 0.5 pcs | Red Chili Pepper |
| 1 tbsp | Coriander Seeds |
| 1 tbsp | Paprika Powder, Smoked |
| 0.5 / 1 dl | Soy, Japanese |
| 2 tbsp | Red Wine Vinegar |
| 0.5 cup / 1 dl | Cane Sugar |
| 1.5 cup / 3 dl | Crushed Tomatoes |
| Fresh White Cabbage/Point Cabbage |
PREPARATION
THE MEAT
Grind the spices coarsely.
Rub the meat with the spice mix, and put it on the grill.
When reached a core temperature of 65-70º C (150-160º F) remove from grill and let rest uncovered for about 15 minutes before cutting it up.
THE SAUCE
-
Chop onion, carrot and fennel in small cubes and fry in oil.
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Add sliced garlic and chili.
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Add the rest of the ingredients in the pot and cook for 10-20 minutes.
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Season with salt and pepper and perhaps mix with a stick blender.