AD | Asian Style Wild Boar Stir Fry Recipe with Wild & Game

As I’ve said previously, I am not one to shy away from game and offal. A lot of game birds (pheasant, grouse) are lower in fat than chicken and also much higher in protein. The same goes for wild boar when compared with beef. We were sent some Wild and Game wild boar steaks to try out some recipes with and I tell you what, I was super impressed with the quality. Dr W and I have agreed to order from them again to stock up our freezer. They only sell British game and have a wide range of meats available, as well as pies and ready meals. On a side note I really want to try some of their ready meals!

Asian Style Wild Boar

A delicious protein packed mid-week meal.

 Course Main Course

 Cuisine Chinese

 Prep Time 10 minutes

 Cook Time 2 hours

 Total Time 2 hours 10 minutes

 Servings 2 people

Ingredients

• 2 Wild and Game wild boar steaks cut into bite-sized pieces
• 1 pack of stir fry veg
• 1 green pepper sliced
• 1 small carrot sliced
• 1 white onion sliced
• 100 ml light soy sauce
• 1 large tbsp garlic paste (or 2 cloves garlic crushed)
• 1 large tsp ginger paste
• 2 tbsp honey
• 2 tsp cornflour
• 2 tbsp sesame oil
• 600 ml water
• 1 pack of ready made noodles

Instructions

1. Pre-heat the oven to 160C/gas mark 3.
2. Heat some sesame oil in an oven-proof pot, add the meat and cook until browned.
3. Mix the soy sauce, honey and cornflour in a small jug.
4. Add the garlic and ginger to the pan and cook for a couple of minutes, then pour in the soy, honey and cornflour mix. Stir and cook until thickened then top up with the water.
5. Keep on the heat until bubbling well, then put the lid on and transfer into the oven and cook for 2 hours. Check regularly and top up with water if necessary. You want the sauce to end up quite thick and sticky.
6. Heat some sesame oil in a wok or frying pan and fry the vegetables for a few minutes, then add the noodles. 
7. Once everything is cooked, serve together in a bowl

Overall this was a really easy dish to make. The bulk of the cooking time is spent on the boar being in the oven so you can have some time to catch up on Masterchef, or whatever takes your fancy. (I watched Masterchef and drank tea of course!)