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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 472.2
  • Total Fat: 26.6 g
  • Cholesterol: 152.6 mg
  • Sodium: 503.1 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 45.5 g

View full nutritional breakdown of Wild Boar, Mushrooms & Onions calories by ingredient
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Wild Boar, Mushrooms & Onions

Submitted by: VEHAMILTON1
Wild Boar, Mushrooms & Onions

Introduction

Cook overnight and stick a few cloves in wild game meats to reduce their wild game taste. Great for Dutch Oven at Campsite. Cook overnight and stick a few cloves in wild game meats to reduce their wild game taste. Great for Dutch Oven at Campsite.
Number of Servings: 8

Ingredients

    5 lbs Wild Boar Meat
    1 Can of fat free Mushroom with Beef Stock Soup
    1 Can of Condensed Onion Soup
    6 Carrots
    2lg Onions
    4 Celery Stalks
    2 Garlic Cloves
    1 1/2ts Ground Black Pepper
    2 Bay Leaves
    1t Crumbled Thyme
    8-10 C Water
    1 Package of Fresh Mushrooms

Directions

Remove excess fat from the meat. Stick a few cloves in wild boar meat to reduce the wild game taste. Place the wild boar meat in your slow cooker. Pour in the cream of mushroom and onion soups. Sprinkle with pepper and crumbled thyme over the meat.

Chop onions, carrots, celery and garlic into quarters and add to pot. Add bay leaves. Add water.

Cook on high for 1 hour. Reduce heat to low and cook over night or for another 8-9 hours until tender.

Add whole fresh mushrooms to the slow cooker for the the last hour of cooking.

Serving Size: Makes 8 servings

Campfire Dutch Oven Method
Cooking Method for Roasting Meat:
1. Start coals 20 minutes before cooking. Get a fire going to where you have a bed of long lasting slow-burning charcoals. You may have to check and add more fuel during cooking time.
2. Using 20-25 briquettes underneath, heat oil in a 12" deep Dutch Oven until the oven is hot.
3. Brown the roast, onions. Add Garlic; cook 1 minute.
4. Add chicken stock or mushroom soup slowly into Dutch Oven. Cover and put on the the hot coals for two and a half hours.
5. Cover and reduce briquettes to 12 beneath the oven and the rest on top of the lid.
6. At the end of two and a half hours, add carrots, potatoes or vegetables of choice. Season to taste. Cover and continue baking 30- 45 more minutes.
7. Every campfire is different. Check for doneness.
8. Serve with good crusty bread and butter. Simple!






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