This recipe was created by Chef Eric Caravan at the University of Vermont for an Eat the Invaders! event at the university’s dining hall. It was a big hit with the students.
Serves 8
This recipe was created by Chef Eric Caravan at the University of Vermont for an Eat the Invaders! event at the university’s dining hall. It was a big hit with the students.
Serves 8
2 pounds wild pig shoulder
1 pound mustard greens
1/4 pound carrot
1/4 pound celery
1/4 pound onion
1 quart water
1 cup buttermilk
1 cup apple cider vinegar
1 cup apple cider
3/4 cup maple syrup
3/4 cup whole grain mustard
1/2 cup duck fat
2 tablespoons agave
1/4 cup brown sugar
1 tablespoon pickling spice
1/2 tablespoon salt
1/2 tablespoon pepper
Pickled Greens
Pickling brine: Combine apple cider vinegar, brown sugar, and pickling spice in a pot and bring to a boil.
Blanch the greens in boiling water for 30-60 seconds, then shock in ice water and drain well.
Place mustard greens in a sturdy heat-resistant container and pour pickling brine over the top.
Let mustard greens cool before covering and storing.
Greens should sit for a minimum of 24 hours
Mustard
Combine 1/2 cup whole grain mustard, 1/4 cup maple syrup, and 2 tablespoons agave
Serve with boar
Wild Pig
Marinade pork in buttermilk for 24 hours
Remove pork from buttermilk and rinse excess off
Dice carrot, celery, and onion into large pieces and set aside in a roasting pan
Season pork with salt and pepper
Prepare a skillet with duck fat and sear all sides of the pork until golden brown
Place pork over carrots, celery, and onion in the roasting pan
Rub 1/4 cup of mustard over the pork
Combine water, apple cider, and maple syrup, and pour around the pork
Cover pork and roast at 275 degrees for 2 hours or until fork-tender
Strain all liquid left in the roasting pan into a pot and reduce until thick for a glaze
Pull pork apart
Add glaze to pulled pork and mix well
