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Cooking & Baking
Related: About this forumI just made the meatloaf recipe of Alex Guarnaschelli's mother.
I substituted ground wild boar for ground pork.
Food fit for the gods! The unexpected ingredients (besides the wild boar) were fresh tarragon and sour cream.
And surprisingly, not that much grease after baking. And tender.
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I just made the meatloaf recipe of Alex Guarnaschelli's mother. (Original Post)
no_hypocrisy
Nov 2018
OP
If you ever have the opportunity to try wild boar prosciutto, pay any price! (You
fierywoman
Nov 2018
#4
The Polack MSgt
(13,188 posts)1. I'Ve never had boar
Is it less fatty than regular pork?
no_hypocrisy
(46,094 posts)2. And it's less fatty -- and a bit sweeter.
It's really quite lovely.
JayhawkSD
(3,163 posts)3. Interesting question.
I was reading the original post and was thinking that wild boar would be a bit too lean to make a good meat loaf.
So, to answer your question, yes, it would be much less fatty.
no_hypocrisy
(46,094 posts)5. What made it moist: the ground beef, sour cream, and eggs.
I even had to add some panko to the mixture before baking.
JayhawkSD
(3,163 posts)6. Sorry, I didn't mean to imply that it wasn't good meat loaf.
Merely that the meat was not what I would have chosen to use. Not knowing any of the other ingredients, I had formed no opinion at all as to what the finished product might have been like.
fierywoman
(7,683 posts)4. If you ever have the opportunity to try wild boar prosciutto, pay any price! (You
can find it in Italy.)