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Wild Boar-Anchillo Chilies, Pineapple& Tamarind

Wild Boar with Anchillo Chilies, Pineapple & Tamarind

Prep Time:  1 hour  |  Cooking Time:  40 minutes  |  Servings: 4

Recipe Instructions:
Preheat oven to 450 degrees. Arrange ancho chilies in a small pan and roast in preheated oven 2-3 minutes. Transfer to a bowl and add warm water to cover. Let stand until needed. In a large pot, sauté boar, onion, carrots, garlic, cumin, cayenne, bell pepper, and 1/2 t salt in oil until vegetables are slightly wilted and boar is lightly browned. Add stock just to cover and bring to a boil. Skim surface and reduce heat. Let simmer, covered, for 15 minutes. Strain and skim again if necessary. You should have about 4 cups of liquid. Place ancho chilies and 1 cup of cooking liquid in a blender or food processor and puree. 

Add puree to pot along with pineapple, cinnamon, and tamarind. Bring to simmer and continue cooking, uncovered, for 15 minutes. Season with salt and serve with onion rings. 


  • 5 ancho chili peppers, seeded and divined
  • 2 - 3 lbs. boneless loin of wild boar, trimmed of fat and cut into small cubes
  • 2 T olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 4 large garlic cloves, chopped
  • 1/2 t ground cumin
  • 1/2 t cayenne pepper
  • 1 red bell pepper, seeded, divined, and chopped
  • 1/2 t salt
  • 4 1/2 cups of Basic Game Meat Stock or water
  • 2 cups fresh pineapple, chopped
  • Dash ground cinnamon
  • 1 T tamarind concentrate


Recipe Submitted by: MacFarlane Pheasants


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