Wild Boar Sauce Picante

Debbie wright

By
@debbie110772

First off Sauce Picante in Louisiana is a slighly thick red spicey gravy cooked with all kinds of meat. It is pronounced Sauce Pee-Kont(the t silent). This is recipe has been made out on my uncle texas lease after several cold ones but i have never gotten to enjoy. Maybe one day!! I am just glad someone was sober enough to write it down lol.


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Rating:

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Prep:

30 Min

Cook:

4 Hr

Ingredients

1
wild boar leg
1 c
vegtable oil
8 c
chicken stock (i think this is about a gallon they wrote sh$#load of chicken broth,remember many men drinking and cooking lol)
2
12 oz cans diced tomato
2
12oz cans tomato sauce
2-3
chopped garlic cloves
2-3
chopped and seeded jalapenos
6
lemons squeezed and a little grated lemon zest
3
bay leaves
1 c
dark roux( im sure they had it in a jar but you can make your own, just cook it till its good and dark)
1/2 tsp
cayenne pepper (more if desired)
creole seasoning to taste

Directions Step-By-Step

1
Season Boar with salt, pepper, and tonys if desired.
heat oil in a LARGE stock pot ..really hot. Sear Boar until brown on all sides.
2
Add chicken stock. Bring to boil and reduce to medium heat. Cook 1 1/2 -2 hours or until falling off the bone. Remove boar from stock..saving stock . Remove meat from the bone cutting in small peices. Set boar aside
3
Add to stock-- the trinity, tomato sauce, canned tomatoes, garlic, jalapenoes, lemon juice and zest, bay leaves, salt and pepper to taste a teaspoon of cayenne pepper.simmer for 30 min.
4
Stir in roux until smooth..stir well. simmer for another 30 min.
5
Add boar and simmer until it is heat(10 min or so) discard bay leaves
6
Serve over steamed rice

About this Recipe

Course/Dish: Other Main Dishes