Title: Wild Boar Steaks in a Sweet & Sour Sauce (Bis
Categories: Meat Game Fruit Steak
Yield: 4 Servings

KEYWORDS: WILD GAME COOKING
		Wild boar steaks in a sweet and sour sauce (Bistecche di cin
SOURCE: WILD GAME COOKING
		Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5
FIRST PUBLISHED IN GREAT BRI
		Rosendale Press Ltd, 140 Rosendale Road
		London SE21 8LG
		Serves 4
		METRIC/IMPERIAL
50		G/2 oz pitted prunes
50		G/2 oz sultanas (golden raisins)
60		Ml/4 tbsp olive oil
100		G/4 oz streaky (fatty) bacon
700		G/1 1/2 lb wild boar rib steaks
15		Ml/1 tbsp flour
300		Ml/1/2 pint wine vinegar
3		Bay leaves
30		Ml/2 tbsp sugar
		Freshly grated nutmeg
		Fine sea salt
		Many regions of Italy feature wild boar on restaurant menus,
		Speciality of Sardinia. The sweet and sour sauce also combin
		With venison.
		Chop the prunes and put them to plump up with the sultanas (
		Raisins) in a little warm water. Heat the olive oil in a fry
		Add the diced bacon. Fry until browned, then add the boar st
		Pan and brown briskly on both sides. Turn down the heat and
		For about 15 minutes.
		U.S.
1/2		White Trash Roast Possum
1/3		White Trash Roast Possum
1/4		White Trash Roast Possum
1/4		Lb
1 1/2		Lb
1		Lb
1 1/4		Lb
2		Lb

Mix the flour with half the vinegar in a small saucepan, then add the remaining vinegar, the bay leaves and sugar. Simmer gently, stirring to make a smooth sauce. Add the drained sultanas (golden raisins) and prunes, and nutmeg to taste. Cook gently for about 10 minutes . Season the boar steaks with salt, then pour over the sauce. Cook for a further 10 minutes or until the steaks are tender.

Submitted By SALLIE KREBS> On 12-21-94 (2156)

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