|camera died = shitty photo of good food.|
For some reason pig is an animal I feel bad cooking sometimes. They're just so smart.
Wild boar however, are the angry, wily cousins of domestic pigs, and I felt less bad cooking this piggy up. Native to much of the world, wild boar - or as they are called in parts of North America: razorbacks are apparently very tasty. They are also not to be messed with. I was briefly stalked by a wild boar in Israel, although I startled it so really it was my fault. In the US they apparently cost hundreds of millions of dollars of property damage per year ($800 million in 2008). With this history of stalking and property damage, I went into this culinary adventure feeling a little more OK about cooking up a wild piggy.
A few weeks back we ventured to the farmer's market in Regina.. it wasn't disappointing but it wasn't thrilling. I think I romanticize farmers markets. However, living in SASKATCHEWAN I thought I was going to be walking into a market full of produce. Clearly nothing has grown yet and I have a limited understanding of how farming works and where my food comes from. The only produce we picked up on our first trip were pea greens and some organic carrots (which were amazing, btw). Loverboy picked up some meat though.. We bought some sirloin tip roasts and a whole whack of wild boar sausage. I had honestly forgotten about the sausage until I opened my freezer the other day looking for perogies (nom nom).
I'd gotten a little bored of my own cooking a few weeks ago and have been trying to branch out. This has involved cooking LOTS of Indian food (I have curry leaves drying on my counter), and trying to cook with new and different ingredients (see: quail-ity quail). This has involved a little bit of a learning curve, although Indian food is generally quite easy to prepare. However, I think I'm coming down with a cold and succumbing to sick-boy's sickness because I did not feel like doing anything remotely exciting last night. I was tired, and lazy and tired. So I decided to use our left over wild boar in the easiest way possible - by enveloping it in cheese and spices and carbs. Yup. What sounds wrong about that?
This is easy, tasty, and pretty much how you make delish quesadillas even if you don't have wild boar.
2 sausages OR 1 cup ground meat (gross) OR ground round (yum?)
lots and lots of grated cheese. Manchego is divine with this.
1 scallion, chopped
a good few spoonfuls of salsaaaaa
taco seasoning OR a few pinches of cumin, chili powder, onion + garlic powder and cayenne and some salt and pepper
sour cream and salsa for dippin'
lime zest, cilantro and/or basil for garnish
other things you will need:
a big frying pan
- Cook your meat. If your meat is unseasoned, heat your pan on medium. Toss your spices in and cook until fragrant. Add meat and stir around until cooked. Drain off any excess fat and set meat aside.
- Wipe out your frying pan. Adjust heat to medium low. Add 1 tortilla. Sprinkle with (lots of) cheese and cook for a minute. Add a few tablespoons of salsa, and the appropriate amount of meat. Sprinkle 1/3 of your scallion and more cheese on top. Top with additional tortilla. Fold in half. Cook for another minute or so until golden-y. Flip. Cook for another minute or two.
- Repeat until you've used up all your meat and cheese, top with some lime zest and chopped cilantro/basil. Enjoy, preferably with some mango salsa.