Wednesday, September 21, 2011

Feral Food

I ran across a package of meat at Sprouts the other day that was too interesting to pass up:
It was the "From feral swine" part that got me -- it conjured up memories of herb-scented sun-baked late afternoon hillsides at Henry Coe State Park. These inevitably are haunted by boar if one waits until sunset.

But what does one do with ground up feral pig? My solution was meatballs.

Mix the meat with a slice's worth of ground up sourdough bread, a small chopped onion, a couple of tablespoons of chopped fresh rosemary, and some salt and pepper. (Garlic would've been good too, but Nim can't eat it!) Make 2" meatballs.

Brown the meatballs in some olive oil on the stove, then pop them into the oven at 350 for 10 minutes to finish cooking. Pour off the excess oil, deglaze the delicious fond with red wine sludge, add a can of pureed plum tomatoes, season with italian herb seasoning and salt/pepper, and toss the whole mess over pasta. We had some leftover green beans too.

Mmmmmm. Tasty beasties. The meatballs were noticeably more flavorful than ones made with the usual supermarket meat selection. You just gotta love the weird meats case.

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