Wild Boar Fried Texas Style
Updated October 10, 2023
- Total Time
- 50 minutes
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
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Ingredients
THE BOAR
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 ½ tablespoon dried
1 tablespoon chopped fresh thyme, or ½ tablespoon dried
1 tablespoon chopped fresh oregano, or ½ tablespoon dried
1 tablespoon ground black pepper
1 teaspoon salt or to taste
1 cup peanut oil for frying
THE GRAVY
4 tablespoons peanut oil
⅓ cup flour
1 ½ 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
¼ tablespoon freshly ground black pepper
Nutritional analysis per serving (6 servings)
41 grams carbs; 253 milligrams cholesterol; 974 calories; 29 grams monosaturated fat; 17 grams polyunsaturated fat; 20 grams saturated fat; 71 grams fat; 3 grams fiber; 962 milligrams sodium; 43 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes