Rib Boar Antoinette

Rib Boar Antoinette

Ingredients:
1 whole rack of wild boar
Seasonings:
 2% of the weight of the meat salt
 l liter of vinegar or lemon juice needed1 head of garlic pounded in pilãozinho take the core of garlic2 bay leaves, or ½ teaspoon (coffee) bay ground1 cup (tea) of chopped parsley with stems1 cup (tea) green onions thinly slicedl teaspoon (tsp) pepper or spicy paprikal spoon (soup) of red pepper sauce

Farofa:
2 spoons (soup) of butter or lard2 red bell peppers, chopped2 large onions, grated1 saucer cashews or Brazil nuts ground1 saucer of chopped green olives1 cup (tea) of chopped parsley with stems1 cup chopped green onion, thinly sliced50-100 grs. of chopped bacon150 grs. of chopped ham or cooked sausage and ground300 grs. of cooked chicken gizzards and ground2 cups of cornmeal or1 cup (tea) of corn flour and1 cup (tea) of cassava flour




How to Prepare:
Rinse the entire boar ribs, dry well in a napkin,after tempering.
Leave the seasoning put 6-12 hours in the refrigerator, covered witha dishcloth and clean paper or film.
Do not pierce the rib, with knife or fork.The rib wrap in cellophane or aluminum foil
Bake on grill, over a grid or in a traditional oven in a baking dish.
The fire of the grill should be weak and the height between the meat and the coals is 60-80 centimeters.
If you need to put a little gray, or sawdust to smother the fireBake putting six hours. Then remove the paper and let it brown well.
Cut the pieces, remove the fat, passing toasted manioc flour and then beat well, or spend on paper towel.
Place a platter on the table with toasted manioc flour, each person spends his piece of meat stuck in the fork, shake to remove excess flour.
If you want you can put small individual bowls with cassava flour.
You can roast rib boar in ordinary oven 160 ° C, wrapped in aluminum foil or cellophane own oven.
It takes a long time to bake, calculate one (1) hour for every pound.
How to Prepare a Farofa:
Fry onion in butter, add bacon, cooked gizzards and ground, the chopped peppers, olives, ham, ground cashew nuts and corn flour or manioc or half and half.
Place parsley and chives, after crumbs ready.If you want you can put three boiled eggs, chopped
Note:
Boar's pig (boar) very tasty meat.If you want you can do the entire boar and stuffed.
Stuff for the Boar:
Use as stuffing crumbs, then sew the belly with a needle and thread thick cotton.
Not very filling, leaving a gap not to burstBake in the same way the sow.
Averaging 160 C preheated oven, put one hour for each pound.
With white rice and green salad. (Various vegetables)Lettuce, chicory, arugula, endive, and others, and cherry tomatões.