Wild Boar Fried Texas Style

Name: Wild Boar Fried Texas Style
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: southwestern
Ingredients: 2 pounds wild boar roast from the hind quarter (pork or veal roast can be substituted); 3 eggs; 2 cups milk; 8 ounces bread crumbs; 1 tablespoon chopped fresh sweet basil, or 1/2 tablespoon dried; 1 tablespoon chopped fresh thyme, or 1/2 tablespoon dried; 1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried; 1 tablespoon ground black pepper; 1 teaspoon salt or to taste; 1 cup peanut oil for frying; 4 tablespoons peanut oil; 1/3 cup flour; 1 1/2 cups chicken broth; 6 ounces heavy cream; 2 tablespoons mixed chopped fresh herbs, equal parts oregano, basil, thyme, or 1 tablespoon of mixed dried herbs; 1/4 tablespoon freshly ground black pepper

By Elaine Louie

Updated Oct. 11, 2023

Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:6 servings

The Boar

2pounds wild boar roast from the hind quarter (pork or veal roast can be substituted)
3eggs
2cups milk
8ounces bread crumbs
1tablespoon chopped fresh sweet basil, or ½ tablespoon dried
1tablespoon chopped fresh thyme, or ½ tablespoon dried
1tablespoon chopped fresh oregano, or ½ tablespoon dried
1tablespoon ground black pepper
1teaspoon salt or to taste
1cup peanut oil for frying

The Gravy

4tablespoons peanut oil
⅓cup flour
1½cups chicken broth
6ounces heavy cream
2tablespoons mixed chopped fresh herbs, equal parts oregano, basil, thyme, or 1 tablespoon of mixed dried herbs
¼tablespoon freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Remove all membranes and outer muscle tissue, or ''silver skin,'' from the meat.
Step 2
Slice into 12 pieces, each ¼ inch thick, cutting across the grain.
Step 3
Cover the meat with plastic wrap and, using a meat mallet, pound until about ⅛ inch thick.
Step 4
Mix together the eggs and milk, and dip slices of meat into this mixture, coating both sides. Let the meat sit in the mixture.
Step 5
In another bowl, mix together bread crumbs, basil, thyme, oregano, pepper and salt, and set aside.
Step 6
To make the gravy, heat 4 tablespoons of peanut oil in a saucepan. Add the flour and whisk until the resulting roux is light brown. Set the roux aside.
Step 7
In a separate saucepan, bring the chicken broth to a boil. Slowly add six tablespoons of roux, or more if needed, whisking until sauce is a little thicker than heavy cream.
Step 8
Add the heavy cream and reduce to a thick sauce; it should take approximately 3 minutes. Add the herbs and the black pepper. Let the mixture simmer over a very low flame, making sure that the sauce does not scald on the bottom.
Step 9
In a frying pan large enough to accommodate the meat, add the cup of peanut oil. Heat to 375 degrees or until a sprig of parsley crackles in the oil.
Step 10
Dip the meat into the bread-crumb mixture and fry in oil for one minute, taking care not to burn the bread crumbs. Remove the meat and drain on paper towels. Serve immediately with the cream gravy.