Recipe: Wild Boar Picadillo
Whether he’s out in the field or in the kitchen at his Austin restaurant Dai Due Butcher Shop and Supper Club, chef, hunter, and author Jesse Griffiths spends his days in the pursuit and preparation of wild game. Griffiths describes this recipe, from The Hog Book, his forthcoming cookbook and manifesto on Texas’s overabundant wild pig population, as basically the “taco meat” from his youth. “This cumin-heavy, chile-spiced ground meat really shines in that crunchy corn tortilla shell, garnished with lettuce (better be iceberg), tomatoes, cheese, and maybe avocado,” Griffiths writes. Wild Boar Picadillo Serves 4 2 tablespoons lard or oil 2 pounds ground boar salt, to taste 1 teaspoon ground black pepper 1 small onion, diced 1 teaspoon cumin seeds 1 teaspoon dried Mexican…View Original Post
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Source: Texas Monthly