Wild boar hash
Recipe
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20 minutes
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225 minutes
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245 minutes
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4 persons
Wild boar is an exceptionally delicious meat that is still used much too little. A thoroughly natural product that you can cook perfectly in your Big Green Egg. In this recipe for wild boar hash, we will make use of the neck of the wild boar. To create even more flavour, cut the neck into slices that you grill first on the cast iron grid of your kamado. You then cut the slices into cubes that you stew slowly at a low temperature with delicious seasonings. This makes it very easy to create a delicious game dish with a deep, full flavour and a surprisingly tender bite. Delicious with boiled floury potatoes with melted butter and finely chopped parsley.
INGREDIENTS
Hash
- 1 kg wild boar neck
- 2 tbsp of butter
- 500 g onions
- 2 cloves of garlic
- 4 bay leaves
- 6 sage leaves
- 100 ml dark beer
- 50 ml sherry vinegar
- 500 ml beef stock
- 1½ tbsp coarse mustard
- 1 tbsp dark brown caster sugar
- 2 tbsp dark chocolate (callets)
Spice mix
- 12 cloves
- 12 cardamom pods
- 2 pieces of mace
- 1 tsp dried marjoram
- 2 tsp onion powder
- 2 tsp paprika powder
- 2 tsp curry powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- ½ tsp nutmeg
- ½ tsp chilli flakes
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the cast iron grid in place to a temperature of 220°C.
- Meanwhile, cut the wild boar neck into slices about 2 centimetres thick. Grind or rub all ingredients for the spice mix in a coffee bean grinder, spice grinder or a mortar.
METHOD
- Place the wild boar neck steaks on the grid and grill for about 2 minutes. Turn the steaks a quarter turn and grill for another 2 minutes. Turn the steaks over and grill again for 2 x 2 minutes. Close the lid of the kamado after each action.
- Place the steaks on a cutting board. Remove the grid and place the stainless steel grid in the EGG. Place the enamelled Dutch Oven on top, close the lid of the EGG and preheat the pan for about 5 minutes. Meanwhile, cut the steaks into cubes.
- Melt the butter in the Dutch oven. Add the meat and sprinkle with 2 tablespoons of the spice mix (save the rest for the next time you make this delicious hash). Close the lid of the EGG and roast the meat all around. Turn occasionally, closing the lid of the kamado after each action.
- Meanwhile, peel and cut the onions into thin strips. Peel and finely chop the garlic. Add the onion, garlic and bay leaf and sage leaves to the pan and fry for about 5 minutes.
- Deglaze with the beer, vinegar and beef stock and add the mustard, caster sugar and chocolate. Stir, close the lid of the EGG and wait for the liquid to start simmering.
- Take the Dutch oven out the EGG, remove the grid and insert the heat shield. Put the grid back in place. Put the pan back on and close the lid of the EGG. Raise the temperature to 140°C. Let the hash stew for 2½-3 hours until the meat is nice and tender.
- Remove the pan of hash from the Big Green Egg and serve this stew, for example, with boiled floury potatoes with melted butter and chopped parsley.
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