There are a few things that you should know before handling the wild boar. Since pork meat is lean in fat that is why its fat is called soft fat. While the fat of the domestic or production pork which is a relative of the wild pork is called soft fat.

Since pork has lesser fat in its meat it requires lower temperature to be cooked than those required by the meat of other animals. You have to be careful while handling it because if you leave the meat unattended you can easily overcook it.

There are different recipes for pork that you can use. Some of the recipes for wild boar are pork meat chops with rice, barbequed pork, wild pork meat stew and soup, boar loaf, sweet and sour pork meat, wild pork meat with exotic sauce, boar meat curry, boar meat burgers and meat balls etc.

I am going to share with you my recipe which I call Stir fried boar meat with Almond mush. This recipe for wild boar is as follows: You need:

Wild boar meat 5 lb
4 minced garlic,
4 minced cloves
Olive or any other cooking oil 150 – 250
5 diced cloves of spring onions
Dashed almonds 400 grams

Procedure:

Allow the meat to marinate for 6 hours. Cut the meat into thin slices. Mix garlic and wine in a bowl. Put the cooking or the olive oil in the fry pan and heat it. With the onion stir and fry meat for 4 to 5 minutes. Cook for 4 more minutes after adding almond mush.

To prepare the Almond mush:

Blend the following ingredients in a bowl for the almond mush.
2 Tbs white pepper
1/2 Tbs of black pepper
3 Tbs. teriyaki glaze
3 Tbs sherry
1/2 Tbs soy sauce

You can present it with rice or fried vegetables.

Recipes for the green grass meat are exclusively available in the market and the most revealed recipes are of the wild boar meat.

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A key bit of information for any person learning how to cook and treat salmon in general, is the fact that salmon is better a little raw on the inside than totally cooked through. It isn’t a coincidence that salmon is one of the most popular species of fish for preparing sushi; as long as the meat is fresh (and better so if it’s wild) and has been caught and treated properly on the vessel it was caught by, you can rest assured that raw salmon is simply spectacular. But not a lot of people are turned on by the idea of raw meat, so most wild salmon recipes obviously include cooking the fish.

An alternative to cooking with heat, however, is to cook with acid-citric acid, for example. A popular dish by the name of ceviche is made by cutting fish (salmon in this case) into relatively small chunks (somewhere between a half-inch and an inch) and letting it steep, along with some veggies like bell peppers and onion and cilantro, in a lime-lemon juice mixture, lightly condimented. After a few hours of sitting in the citric juices, the acids literally cook the flesh, rendering it more appealing and appetizing.

Whatever kinds of wild salmon recipes you are putting together, however, the key is to let the taste of the salmon shine through, not to bury it under the flavor of other ingredients. No wonder that perhaps the most popular of all wild salmon recipes-grilled wild salmon with no more than a little salt and lemon juice added during cooking-also happens to be one of the simplest.

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

Article Source: http://EzineArticles.com/?expert=Allie_Moxley

Cooking on a BBQ is great for getting out of the steamy kitchen and enjoying what nature has to offer while we prepare our food. There is something about cooking in the open air that makes the food taste that little bit better, provided we haven’t burnt it to a cinder on the grill.

Why not go one step further with you outdoor cooking and really infuse it with the taste of nature! A fantastic way to do this is by smoking your food. The smoker has been around for a long time but is starting to see a dramatic increase in popularity. Generally peoples interest and curiosity with food has grown immensely in the last ten years, and with that comes a desire to test out interesting ways to cook and flavour food.

The smoker offers the budding chef a great opportunity. The idea is that instead of grilling your meat under high temperature for a short time, smoking allows the meat to cook slowly under a comparatively low heat. The meat is cooked by the hot gasses and smoke from the fire, hence the name smoker.

The really interesting part is when you start to look at how you can vary the meat flavour by varying the fuel to the fire. Changing your fuel from charcoal to hardwood and then from one hardwood species to the next has a huge impact on the final taste of the cooked meat. The smoker offers an inquisitive mind a whole world of smoking options and experiments to be carried out!

Smokers are available to buy from all the usual home and garden stores, but continuing on with the theme of exploration and experimentation, a fun option is to design and build your own smoker. This is actually a lot easier than you might think. The only raw material you are likely to have to go looking for is an old oil drum.

Once you’ve got your oil drum you can arrange it in a chimney configuration, open at the top, with a fire at its base. After cutting a door in the side to allow access, a series of meat grates can be simply added to rest the meat on. Then let the culinary experimentation begin.

If you’re at all doubtful about trying wild game, don’t be. The market for these lean, easy to prepare meats is exploding as more and more people experience how good they taste. They’re actually more simpler to prepare than traditional meat and in fact, need to be cooked less due to their low fat content.

Several dozen varieties of wild game meat are now available, usually via specialty internet providers. Here are just a few examples to consider: ostrich, buffalo, elk, caribou, alligator, and elk. Or, you can try snapping turtle, kangaroo, or llama.

What Type Of Cuts Are Available?

Most of the above examples are available in a variety of cuts. You can typically buy these meats as burgers, steaks, and roasts. Also, wild game sausage is a lean, tasty delicacy and generally available from specialty internet providers. Many can also be purchased as ribs or racks.

What’s The Best Way To Cook?

Wild game meats are just like any red or white meat. If you like marinating meats before cooking, feel free. The only limit is your creativity. Use the exact same marinades as any traditional meats.

As for the actual cooking process, the major factor is not overcooking. Red meats like buffalo, elk, ostrich and kangaroo are extremely lean. Therefore, just like any very lean meat, they are best prepared to medium rare, cooked through. Our personal observation is the main reason why people don’t like wild game meats is because they’re overcooked. These meats can be grilled, roasted, pan seared … the exact same manner you’d cook other red meats.

Recipes for traditional meats are easily substituted with any wild game . We’ve prepared various chili, stew, burgers, and roasts with wild game meats. Want to get a little creative? Try rattlesnake chili, or alligator jambalaya. Or, try ostrich medallions and elk skewers. As you might imagine, the possibilities are indeed endless!

Wild game meats are now more easily available than ever, and waiting for you to try with your favorite meat and poultry recipes. For more information, including availability and free recipes, stop by our resource site devoted to Wild Game Meats.

Article Source: http://EzineArticles.com/?expert=Jim_Hofman

Buffalo meat is considerably leaner than beef and contains 30% less fat. Buffalo burgers and buffalo steaks benefit from cooking at lower heat levels, and tend to be a denser texture vs. beef. What that means is a serving of buffalo meat will tend to fill you up faster than a regular burger, for example. Buffalo meat is just a bit sweeter than beef as well. It can be cooked exactly the same way as beef, and can easily be substituted in recipes. Alligator meat has been a staple of Florida menus for years, with good reason. Alligator meat tastes great! It’s usually served as tenders or nuggets, but is also available to consumers as steaks. With a taste similar to veal, alligator meat is a white meat with roughly the same consistency as chicken breast but denser in flavor and somewhat more chewy, but not tough.

Elk are a part of the deer family, and elk roasts, burgers, and steaks are now available. Elk, like most wild game meats, is extremely low fat. Elk meat is dark, usually a deep amber color, and offers a pleasant somewhat sweet taste. Some say it tastes similar to venison. Pheasant: Most have heard of pheasant under glass, but pheasant meat can be prepared in the same manner as any poultry. Pheasant is very mild, similar in taste to a cornish hen. The meat is pink-white and very lean. Ostrich is a very lean meat with low fat content. We likened our ostrich burgers to lean ground sirloin burgers. Best cooked under low heat to medium rare, ostrich burgers are also very low in cholesterol. Lastly, rattlesnake meat. Rattlesnake is often found on southwestern menus as you might expect. In fact, rattlesnake chili is quite popular although rattlesnake can be prepared several ways. Rattlesnake is slightly chewy, similar to chicken breast and the same type of white meat. You shouldn’t be intimidated of wild game meats at all.

These meats available to consumers have been raised under specific state regulated conditions and are intended for individual consumers. In addition to their savory taste and healthy qualities, wild game meats are easy to prepare and increasingly available via online shipment.

Wild game meats like buffalo meat, elk meat, alligator meat, and rattlesnake meat are increasing in popularity due to their savory taste and low fat content. For free wild game meat recipes and more information, be sure to visit http://www.squidoo.com/wildgamemeats

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If you’ve never tried wild game or exotic meats, you’ll be pleasantly surprised at their great taste and ease of preparation. Bison meat is probably the most common variety available, but many others can also be purchased through specialty online retailers. In addition to their mild flavor, exotic meats are much healthier for you than traditional cuts of meat like beef, pork, or even chicken. They are exceptionally low in fat, cholesterol, and calories.

Here are three new varieties of wild game meats to try:

Alligator

You may have seen alligator fritters available in restaurants in the southeastern United States. Two cuts of alligator are available to consumers, the tenderloin and the sirloin.

Alligator is a versatile white meat that can be used for appetizers or in slow roasted or braised dishes. Cook it like you would calamari, meaning searing or pan fried, or slowly under a low heat in a roaster or crock pot. We prefer the latter approach, mixed in a jambalaya and served over rice.

Elk

Elk, a member of the deer family, is an exceptionally mild meat that is very low fat. It is a grass fed animal whose meat is very tender when prepared properly.

Usually available as a tenderloin, rack, or as steaks, we like to prepare elk by grilling or sauteeing to medium rare. In general, you don’t want to overcook exotic meats due to their low fat content. Marinating isn’t necessary unless you want a special flavor because the meat is so tender. You can also find elk available as sausages or burgers.

Because elk is very deep red in color, it will look rare when it is actually approaching medium, and when it turns pink it is approaching well done. We recommend just heating the meat through by grilling it lightly under relatively low flame.

Wild Boar

Wild boar is beginning to show up on creative restaurant menus, but don’t be intimidated, it is quite easy to prepare at home. It has a sweeter, slightly richer taste than regular pork and has less fat.

You will find wild boar available as roasts, patties, ribs, and loin cuts. We recommend searing over high heat until medium rare and serving with a glass of your favorite wine.

Summary

For a new taste sensation and a healthy addition to your diet, try these interesting cuts of exotic meats. Alligator, elk, and wild boar are tender, tasty, and easy to prepare. You will find them in a wide variety of cuts from specialty online retailers.

Wild game meats are becoming more popular due to their great taste, ease of preparation, and health benefits. Our exotic meats resource site has cooking tips, recipes, and information why they are such a healthy alternative to traditional cuts. To learn more about all the varieties of wild game and exotic meats available, visit us today at: http://www.squidoo.com/wildgamemeats

Article Source: http://EzineArticles.com/?expert=Jim_Hofman

The superior flavor and texture of Alaskan seafood is recognized throughout the world. But perhaps not everyone makes the connection between the superiority of the product and the unique environment that nurtured its development. The delightful flavor of wild Alaska cod, as with other Alaskan seafood, is a direct result of feeding on marine organisms which are the natural food supply for that species. Prized all over the world, the texture of wild Alaskan fish is the result of annual migrations in the cold North Pacific.

These migrations are cause the development of optimum fat content and distribution. It is the fat content in a fish and its proper distribution which ensure the excellent texture contained in the finished product…

When nature is permitted to take its course unimpeded the results are extraordinary. For years now we have witnessed a trend towards lighter more heart-healthy menu choices. Modern seafood recipes tend to favor lighter seafood mild enough that it can set off rather than compete with light delicate sauces. One of the most delicate and healthy fish to be found, wild Alaska cod, is also versatile enough to star as the main ingredient in the most exotic of recipes. The mildness of flavor and tender texture found in all three varieties of wild Alaska cod can act to balance any strong or spicy seasoning in some of today´s most creative recipes. When choosing among the various types of wild Alaska cod it is helpful to become acquainted with the particular characteristics of each of these fish. Which kind of fish is best suited to a given recipe? Just as importantly, which fish best satisfies the chef´s individual tastes?

Here are some brief descriptions of the three varieties of wild Alaska Cod:

Black Cod: In recent years, this fish has received abundant attention among culinary experts. It has been touted as one of the world´s top 10 up and coming ingredients. It´s succulent flavor is comparable to that of sea bass. Like all wild Alaska cod, Black Cod is low in saturated fats and rich in heart-healthy Omega 3s as well as other nutrients. Black Cod is harvested practically year-round; its´ harvest season running from mid-March to mid-November.

Alaska Pollock: This fish is the most affordable, versatile and abundant member of the wild Alaska cod family. It is available year-round in a variety of convenient packaging that can help speed up meal preparation. Its mild flavor, moderately firm texture and wonderful flaking ability make it ideal for just about any cooking method imaginable. Alaskan pollock can be an excellent substitute in many recipes calling for a mild, flaky fish.

Alaska Cod: This fish is known for its firm fillets and distinctive large flake. It´s flavor is slightly sweeter than that of the other wild Alaska cod. Its´ delicate sweetness is well complimented by a wide variety of sauces and seasonings. Like the other two types of wild Alaska cod, this fish is naturally abundant and harvested from a wild sustainable environment; an excellent source of quality protein and other nutrients with a low calorie content. When it comes to wild Alaska cod it´s impossible NOT to make a good choice! So relax and enjoy any of these healthy, natural options.

The Alaska Seafood Marketing Institute has accurate, up to date information on the fish species off the coast of the most northern state.

Article Source: http://EzineArticles.com/?expert=Allie_Moxley

This is probably because many people are almost entirely ignorant of wild greens. The wild plants that can be harvested (often in your own back garden) and consumed.

Indeed, as soon as April turns into May edible wild plants spring into profusion. If you know what to look for then you can probably spot six edible species right in your own back garden. If you venture further afield, to a back lane, for example then with a little practice you will see thirty or more wild plants that are both edible and, more importantly, good to eat.

In fact there are well over a hundred common plants (many of them considered weeds) that you can collect and add to your own recipes. There are as many rarer plants again so that anyone with enough knowledge will be able to gather one wild plant or another all year round. Even in the depths of winter there are enough wild plants in abundance for you to be able to create a hedgerow salad.

Here I present two recipes designed around and incorporating wild spring greens.

Springtime Fritters

Ingredients:

180g flour

pinch of salt

1 egg

450ml flat beer

300g edible leaves and flowers (hawthorn flowers, broom flowers, gorse flowers, young beech leaves, hop shoots, bisort leaves, ground elder leaves, sow thistle, cleavers, ramsons, henbit deadnettle, red deadnettle, white deadnettle [anything that's to hand, basically])

Method:

Add the flour and salt to a large bowl, make a well in the middle and break the egg into this. Pour in a little of the beer and start to mix. Gradually pour more beer and incorporate more of the flour. Mix thoroughly so that there are no lumps and keep adding beer until our have a batter about the consistency of single cream. Cover the bowl with a cloth and allow to rest for 30 minutes.

Meanwhile trim your greens and flowers and rinse with plenty of cold water. Heat oil in a wok or deep pan and mix your flowers and greens into the batter. Drop spoonfuls of the batter mix into the hot oil and fry until golden, turning once.

Lift them onto a plate using a slotted spoon, drizzle with a little honey and serve warm.

A Spring Tart

Ingredients:

80g of spring buds (hawthorn flower and leaf buds, gorse flowers and beech leaves just out of bud)

150g spring greens (the young leaves of primroses, violets and wild strawberries)

12 primrose flowers

80g young spinach

100ml double cream

300ml single cream

60g naples bisket (or any dry sponge cake)

1 whole egg

2 egg yolks

enough pastry for a 22cm pie shell

60g sugar

salt, to taste

freshly-grated cinnamon

Method:

Place the primrose flowers in sugar to partly candy them.

Meanwhile, wash the buds and greens, drain them then chop very small. Add to a pan along with the single and double cream and bring to a boil. Simmer for 3 minutes, or until the greens wilt then take off the heat. Finely chop or grate the naples bisket and stir into the cream along with the sugar, salt and spices. Set aside to cool.

After you have made your pie crust (use either the short-crust for an expensive pie or the standard pie-crust recipes) place in a 22cm pie dish, add dried beans to keep the bottom flat and blind bake in an oven at 200°C for ten minutes.

Whisk the eggs into the cream mixture. Pour this mixture into the part-baked pie crust and dot the surface with butter. Bake the tart in an oven at 170°C for 75 minutes or until the surface turns a golden brown. Take out of the oven and allow to cool completely before decorating the top with the candied primrose flowers.

I hope that these recipes have given you a taste of how you can use the various wild foods and flowers on your doorstep to make tasty dishes from and that you will now want to find out more about how to include wild ingredients in your own cookery.

Dyfed Lloyd Evans runs the Celtnet Recipes site which specializes in Wild Food Recipes. If you would like to include more wild foods in your own cooking then why not check-out the Guide to Wild Foods that can help you identify the wild foods you can use in your own cookery.

Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans

If you know what to look for and how to recognize the plants then the wild harvest can provide many completely free delights for your table. What’s more wild foods are truly and completely seasonal and provide a sense of what our ancestors used to eat.

With spring just around the corner it’s time for all serious foragers and anyone curious about wild foods to venture out once more. We’re about to enter the season of fresh spring greens where dandelions, mustard greens, stinging nettles, deadnettles, ramsons (wild garlic), bedstraw and many other edible delights are at their very best.

Here are two recipes that will show-off many of these wild spring greens to their very best:

Wild Garlic and Wild Mustard Greens Pesto

Ingredients:

1 garlic clove, chopped

sea salt and freshly-ground black pepper

150g wild mustard greens, washed and with leaves shredded

12 ramson (wild garlic) leaves, chopped

100g pine nuts, very lightly toasted

100g freshly grated Parmesan cheese

extra virgin olive oil

a small squeeze of lemon juice

Method:

Add the garlic, wild mustard greens and ramsons to a food processor and pulse to a puree. Add the pine nuts and pulse once again. Tip into a bowl and add half the Parmesan. Stir gently and begin adding the olive oil. Add just enough so that the mixture is bound together and you achieve a thick but pliable consistency (a bit like mud). Add the lemon juice and most of the remaining cheese. Season to taste then add a little more olive oil. Alternate adding oil and cheese until you are happy with both the consistency and the taste.

This is best used fresh, but will store for a week if placed in a jar and stored in the fridge.

Nettle Soup

Ingredients:

900g young nettle tips (you need to pick these when the nettles are about 6 to 10 cm tall. May is a good time)
(
900g spinach
(
900ml chicken or vegetable stock
(
3 tbsp flour
(
60ml cold milk
(
4 cold, cooked, sausages
(
3 tbsp sour cream

salt and black pepper, to taste

Method:

Be careful when picking the nettles as even the young tips can still sting. Also only pick young, fresh, nettles as they become very bitter as they age. Wash the nettles when you have enough then blanch them in boiling water (this removes the formic acid). Drain the nettles and return them to the pot along with the spinach. Pour in the hot stock, season and allow to simmer for 4 minutes (add more stock if the mixture becomes too dry).

Set the soup aside to cool then purée in batches in a blender. Meanwhile mix the flour and milk to a smooth paste. Return the soup and the milk mixture to the pot and return to a boil. Chop the sausages into small rounds and add to the soup. Add the sour cream, swirl and serve immediately.

These are only two recipes of the many thousands possible and they feature only two of the many hundreds of edible plants that are all around us in the countryside. Why not begin exploring the culinary possibilities of your own backyard today?

Dyfed Lloyd Evans is the author of the Celtnet Guide to Edible Wild Plants and the recipes to accompany this guide have been collected in his Wild Food Recipes. He also writes articles on wild foods and wild food cooking at Celtnet Articles

Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans

You are welcome to do this, if you so desire, but that’s definitely not the point of the wild food movement at all. It’s partly about increasing people’s views of nature and the natural world. After all, if you naturally add wild ingredients to your overall larder then you will appreciate nature and what it can do for your. Nature no longer becomes an enemy or something you have to fight with. Rather the wild world becomes an extension of your environment. Something useful that you can dip into to extend the types of food available to you.

You can build a meal based on nothing but wild foods. Or, you can go into the wild and source things like young linden (lime tree) leaves or wild herbs for use in a salad or recipe as a simple addition.

Here I present two wild food dishes. A salad that includes almost nothing but wild-sourced foods and a main course includes a few wild-sourced ingredients as additions to he list of overall ingredients.

Winter Salad

Ingredients:
1 large bunch wintercress
1 large bunch bittercress
1 large bunch chickweed
handful of gorse flowers (if available)
10 sheep’s sorrel leaves (or wood sorrel if it’s a mild winter)
4 tbsp melted clarified butter
2 tbsp cider vinegar
1/2 finely-chopped small onion

Method:
Wash the herbs thoroughly and place in a bowl. Finely-chop the sheep’s sorrel (or wood sorrel) and add to a lidded jar along with the onion, melted butter, vinegar and seasonings.

Shake to mix thoroughly then arrange the greens in a bowl, pour the dressing over them, toss and serve.

Spicy Chicken and Goosegrass

Ingredients:
600g chicken breasts, cubed
4 garlic cloves, minced
2 small onions, sliced
butter or oil for frying
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
1/2 tsp cayenne pepper(1/2 tsp freshly-milled black pepper
1/2 tsp garam masala
4 whole cloves
10 tomatoes, chopped
200g goosegrass leaves
salt, to taste

Method:
Add the chicken and a little oil to a pan and stir-fry until nicely browned. Remove the meat from the pan and set aside. Now add a little more oil to the pan and use this to gently fry the onion and garlic for a few minutes before adding the spices (except the garam masala). Fry for a few minutes more then return the chicken to the pan along with the tomatoes and about 400ml water.

Season with salt then bring the mixture to a boil. Reduce to a very low simmer, cover and continue cooking for about 40 minutes, stirring occasionally to prevent sticking. Raise the heat at the end of this time and stir-in the goosegrass.

Continue cooking until the sauce thickens and most of the liquid has evaporated. Remove from the heat, add the garam masala and serve on a bed of rice.

I hope that these recipes have shown that incorporating wild foods into your diet does not need to be complex or ‘worthy’ all you need to do is go out, find some ingredients and use them!

Dyfed Lloyd Evans has a love of food and cookery and a particular passion for incorporating more wild-sourced ingredients into modern cooking. He has created a Guide to Wild Foods which is free for all to browse and you can find many more recipes incorporating wild ingredients in his Wild Food Recipes pages.

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