Wild Boar, Mushrooms & Onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 lbs Wild Boar Meat1 Can of fat free Mushroom with Beef Stock Soup 1 Can of Condensed Onion Soup 6 Carrots 2lg Onions 4 Celery Stalks 2 Garlic Cloves1 1/2ts Ground Black Pepper2 Bay Leaves1t Crumbled Thyme8-10 C Water1 Package of Fresh Mushrooms
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!
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!
Nutritional Info 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
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