If you are planning a late celebration of Chinese New Year this weekend or simply fancy serving something different for dinner I have the perfect healthy yet tasty recipe for you.
Did you know that wild boar is higher in protein and lower in saturated fat than beef? Or that game birds such as pheasant, partridge and grouse contain less fat than chicken plus more protein and lower cholesterol?
Steven Frampton, co-founder of Wild and Game, is urging people to eat more game as part of a healthy diet. The recipe below is just one of his suggestions for how to eat wild boar. I'll be cooking another at home soon and will share that too.
But where on earth can you source "country" ingredients if you live in the city? Good news. You can order frozen wild boar to be delivered from Wild and Game or choose from a selection of their other game products including pheasant, partridge and grouse plus pies, pasties and ready meals for really quick suppers.
Here's the recipe for Asian-style wild boar
2 Wild and Game wild boar steaks, cut into bite-sized pieces
4 asparagus spears, sliced
Half a red pepper, sliced
1 small carrot, sliced
Half a medium onion, sliced
100ml light soy sauce
1 large tsp garlic paste
1 large tsp ginger paste
2 tbsp honey
2 tsp cornflour
- Pre-heat the oven to 160 degrees centigrade, gas mark 3
- Heat some sesame oil in an oven-proof pot, add the meat and cook until browned.
- Mix the soy sauce, honey and cornflour in a small jug
- Add the garlic and ginger 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.
- Keep on the heat until bubbling well, then put the lid on and transfer into the oven and cook for 2 - 2.5 hours. Check regularly and top up with water when necessary. You want the sauce to end up quite thick and sticky.
- Heat some sesame oil in a wok or frying pan and fry the vegetables for a few minutes – don’t overdo it; you want them to retain their bite.
- Add the vegetables to the pot of meat and stir well. Serve with noodles or rice.
Disclaimer: I was not paid or rewarded to share this recipe.