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Help take a bite out of swine by eating wild boar
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Wild boar — a tasty way to do a good deed. It's true. Across at least 39 states there are an estimated 4 million feral pigs and wild boars (they are close relatives and prone to interbreeding) roaming about. And they are laying ruin to vast acres of land. The problem with wild pigs is they are voracious eaters. Shocking, I know! And they tend to destroy natural ecosystems. There is no one solution. But eating them certainly helps. It's what I like to call taking a bite out of swine. Bad pig puns aside, people throughout Europe and Asia have been eating feral oinkers for years. Italians are particularly fond of them, turning them into all manner of salumi. Now Americans are starting to catch on. Feral pig is showing up on more restaurant menus, especially in the South, the epicenter of the problem. And a growing number of specialty meat stores have started stocking the meat, too. Though you can find chops and loin, ground is the most common variety. Wild boar has an assertive flavor, somewhere between pork and venison. It takes well to marinades and pairs wonderfully with cooked fruit and nuts. The basic guideline — use it in boldly flavored dishes just as you would pork and venison. The point isn't to mask the flavor, but to pair it with ingredients that don't get smothered by it. Where to begin? Try it in this simple ragu over fettuccine. Leftover sauce would be delicious in a lasagna, a classic use of boar in Italy. Fettuccine with Wild Boar Ragu Start to finish: 40 minutes Servings: 6 2 tablespoons olive oil 1 medium yellow onion, diced 1 large carrot, grated 1 stalk celery, diced 3 cloves garlic, minced 2 pounds ground wild boar 1 cup red wine 15-ounce can tomato sauce 6-ounce can tomato paste 1 pound fettuccine pasta 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano Salt and ground black pepper Grated Parmesan cheese, for serving In a large saucepan over medium-high, heat the olive oil. Add the onion, carrot, celery and garlic. Saute for 6 minutes, or until the onion is translucent. Add the boar and cook until browned, about 8 to 10 minutes. Add the wine and cook, scraping the pan, until the wine has mostly evaporated. Add the tomato sauce and paste. Bring to a simmer and cook for 10 minutes. Meanwhile, bring a large saucepan of salted water to a boil. Add the fettuccine and cook according to package directions. When the pasta is done, stir 1/4 cup of its cooking water into the sauce. Drain the pasta and transfer to a serving bowl. Stir the basil and oregano into the ragu, then season with salt and pepper. Ladle it over the pasta. Top with Parmesan cheese. Nutrition information per serving (values are rounded to the nearest whole number): 620 calories; 110 calories from fat (18 percent of total calories); 13 g fat (3.5 g saturated; 0 g trans fats); 95 mg cholesterol; 70 g carbohydrate; 48 g protein; 5 g fiber; 960 mg sodium. 
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Cordova, IL Details |
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Today is Tuesday, May 21, the 141st day of 2013. There are 224 days left in the year.
1863 -- 150 years ago: On Monday the 11th inst. on Center Ridge in Mercer County,some citizens got out their cannon to celebrate the taking of Richmond. The gun wasoverloaded and burst. No one was injured, but one 30-pound piece went though thesecond story of a house.
1888 -- 125 years ago: The old folks concert at the Harper Theater last night to benefit St.Luke's Cottage Hospital, attracted a large audience.
1913 -- 100 years ago: Unless depredation by vandals in Rock Island parks is halted,special policemen will be assigned to night duty to protect the flowers and other property.
1938 -- 75 years ago: Station WHBF has received a special citation from Washington forits participation in Air Mail Week, which was observed this week throughout the nation.
1963 -- 50 years ago: A 10-year high in employment in the Quad-City area was reachedat the end of the last quarter, according to an industrial employment barometer releasedtoday.
1988 -- 25 years ago: Pee Wee teams will be able to play baseball and softball as usualon Diamond Three at Dorrance Park this summer, but after that, the ball field is doomed.County crews have put the diamond back in shape after heavy trucks marred the playingfield earlier this spring. Illinois Department of Transportation crews drove onto it to makeborings for the relocation of the junction of Illinois 84 and the Port Byron-Hillsdale road.
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