The Hunter Cooks

Posted by on Mar 19, 2012 in Wild Game | 2 comments

MP cooked for me on St. Patrick's Day.  I create the recipes for the bounty of his harvest and he enjoys the cooking component.











Our friend, Steve called just before dinner.

Steve has perfect timing.








We picked fresh lettuce from the garden still soaked and fleshy from the rainstorm.








Roasted Carrots from our Tanaka Farms produce.








Estouffade of Wild Boar








with Pepperadelle.

Old World lean, tender, sweet and succulent.

You could make it tonight!











Irish Coffee Cupcake with Whiskey Cream Frosting

Estouffade of Wild Boar


  • 4 pounds wild boar roast
  • or blade cut steaks
  • Kosher salt and ground pepper
  • 1 Tablespoon cumin seeds, toasted and finely ground
  • Olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 1 (28 ounce) can diced tomatoes
  • 1/3 cup Balsamic vinegar
  • 2 cups good red wine


  1. Preheat oven to 325 degrees F.
  2. Season the roast or steaks with salt, pepper and cumin on both sides.
  3. Place a Cassolet or Dutch style oven over high heat. Add 2 tablespoons oil and brown meat on both sides. Remove roast or steaks from the pan onto a plate.
  4. Reduce the heat and add another small amount of oil to pan. Sauté onion and garlic until softened. Stir in tomatoes with liquid, the wine and vinegar. Place the meat back into the pan. Spoon some of the tomato liquid on top and cover the pan. Bake for 1½-2 hours or until meat forks easily. Remove from oven and allow the roast to rest covered. Slice the meat or pull apart with a fork. Serve with sauce over pepperadelle or egg noodles.
  5. Serves 4-6
  6. An estouffade is a type of braised stew where the ingredients are slowly simmered. In this recipe it is done in the oven.
  7. © Copyright 2012 Peggy Barrett Lunde
  8. All Rights Reserved



  1. 3-19-2012

    hmmm, now where can I find me some wild boar??? Sounds delicious!

    • 3-19-2012

      ~especially tonight!

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