wild boar sauce picante

Name: Wild Boar Sauce Picante
Prep time: 30 min
Cook time: 4 h
Cuisine: Cajun/Creole
Ingredients: 1 - wild boar leg; 1 cup(s) vegtable oil; 8 cup(s) 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 cup(s) 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 teaspoon(s) cayenne pepper (more if desired); - creole seasoning to taste

(1 RATING)

14 Pinches 10 Photos

Debbie W

SW, LA

Updated on Nov 9, 2010

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).

Rate

prep time 30 Min

cook time 4 Hr

method Stove Top

yield

Ingredients

1 wild boar leg
1 cup vegtable oil
8 cups 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 cup 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 teaspoon cayenne pepper (more if desired)
creole seasoning to taste

How To Make wild boar sauce picante

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.

Step 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
Step 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.
Step 4

Stir in roux until smooth..stir well. simmer for another 30 min.
Step 5

Add boar and simmer until it is heat(10 min or so) discard bay leaves
Step 6

Serve over steamed rice
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