AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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WILD BOAR WITH CHILIES AND SPICES
Primary category: Steel City Chefs
3 pounds boneless boar shoulder (can substitute pork shoulder)
3 large dried ancho chilies
1 medium (seeded) banana pepper
1 ¼ cup red wine
½ cup orange juice
¼ cup red wine vinegar
2 cloves chopped garlic
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
2 yellow onions (sliced)
1/3 cup golden raisins
Place dried chilies in sauce pan, cover with water, bring to boil, remove from heart, and let stand for 1 hour .
Place softened chilies, banana pepper, orange juice, vinegar, garlic, spices & salt in a blender or food processor and puree.
Place half of the onions & golden raisins on the bottom of a roasting pan. Place the boar on top of the onions.
Salt and pepper the meat. Place remaining onions & raisins on top of the meat. Pour the puree over the top of the meat. Cover the roasting pan tightly and cook 3 to 4 hours at 350 until boar is tender to the touch.
Remove meat from the pan and let cool (slightly) shred the meat with a fork or fingers
Pour the juices from the roasting pan into a blender or food processor and puree till smooth. Add the boar to the puree and reheat on low.
Serve with potato gnocchi or fresh pasta.