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Wild Boar Sauce Picante

Debbie W


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).


★★★★★ 1 vote

30 Min
4 Hr
Stove Top


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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)
12 oz cans diced tomato
12oz cans tomato sauce
chopped garlic cloves
chopped and seeded jalapenos
lemons squeezed and a little grated lemon zest
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

How to Make Wild Boar Sauce Picante


  • 1Season Boar with salt, pepper, and tonys if desired.
    heat oil in a LARGE stock pot ..really hot. Sear Boar until brown on all sides.
  • 2Add 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
  • 3Add 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.
  • 4Stir in roux until smooth..stir well. simmer for another 30 min.
  • 5Add boar and simmer until it is heat(10 min or so) discard bay leaves
  • 6Serve over steamed rice

Printable Recipe Card

About Wild Boar Sauce Picante

Course/Dish: Other Main Dishes
Main Ingredient: Pork
Regional Style: Cajun/Creole

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