Boar Stuffed Whole or Rib

Boar Stuffed Whole or Rib

ingredients:
1 whole rack of wild boarBoar is a wild relative of the pig pork ( pig )
seasoning :
 2% of the weight of the meat salt
 l liter of vinegar or lemon juice needed1 head of garlic pounded in pilãozinho tire crumb of garlic , if you do not need to get the new kernel2 bay leaves , or ½ teaspoon (coffee ) crushed bay1 cup ( tea) of chopped parsley with stems1 cup (tea ) green onions thinly sliced1 cup ( tea) of chopped onionl teaspoon ( tsp) black pepper or hot paprikal spoon ( soup) of red pepper sauce1 spoon ( soup) of grated ginger, or1 teaspoon (tsp ) ground gingerAdd fresh herbs , mint only to taste 1 sprig of rosemary , basil to taste and others.

headlight :
2 spoons (soup ) of butter or lard2 red bell peppers chopped2 large onions , grated1 saucer cashews or Brazil nuts ground1 saucer green olives chopped1 cup ( tea) of chopped parsley with stems1 cup chopped green onions , thinly sliced50 to 100 gsm . chopped bacon150 grs . diced ham or cooked sausage and ground300 grs . cooked chicken gizzards and ground2 tea cups cornmeal or1 cup (tea ) of corn flour and1 cup (tea ) of cassava flour




How to Prepare :
Rinse the entire rack of boar , dry well on a napkin ,after tempering .
Leave seasoning put in 6-12 hours in the refrigerator , covered withcloth and clean plate or film role .
Do not pierce the rib , with knife or fork .Wrap the ribs in cellophane or aluminum foil
Bake on grill , over a grill or traditional oven in a baking dish .
The fire of the grill should be weak and the height between the meat and the coals are 60-80 centimeters.
If you need to , put some ashes or sawdust to smother the fireBake for 6 hours. Then remove the paper and let it brown well .
Cut the pieces , remove the fat from roasted cassava flour and then beat well, or pass the paper towel .
Put on the table with a platter of 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 rack of wild boar in common oven 160 ° C , wrapped in aluminum foil or cellophane own oven .If cellophane is to give 8 laps in the piece of meat .
It takes a long time to bake , compute one (1 ) hour for each pound .
How to Prepare the streusel :
Fry the onion in butter, add bacon, cooked and ground gizzards , chopped peppers , olives, ham, chestnuts , ground cashew and maize or cassava flour or half and half .
Place parsley and chives , then the headlight ready .If you want you can put three boiled eggs, chopped
Note :
Boar 's pig ( boar ) very tasty meat .If you want you can make the whole and stuffed boar.
To Feelling the Boar :
Use the headlight as stuffing, then sew the belly with a needle and thick cotton thread .
Not very filling , leaving a gap not to burstBake in the same way that the sow .
Medium preheated oven 160 C for one hour for every pound .
With white rice and green salad . ( various vegetables )Lettuce , chicory , arugula , endive , and others, and tomato .