We live in Texas where wild boar is an invasive species, and needs to be hunted to protect the land and wildlife balance 😅
After learning about that, I grew curious, and was able to purchase boar medallions from my favorite supplier Broken Arrow Ranch, which is known for state of the art field harvesting and quality 😋
Regenerative agriculture is very important to me, so I like to support it wherever I can. To learn more, check out this post about meat sourcing and purchasing healthy pork products!
Wild boar is very flavorful and goes well with chanterelle mushrooms and a creamy sauce with a noodle swap, making it one of favorite fall dishes 😍
For 2-3 portions you need:
1 pound wild boar medallions (cut into strips) 🐗
Lard or another ancestral fat for frying 🍳
12 ounces chanterelle mushrooms 🍄
Salt, pepper, garlic and onion powders 🧂
2 packages of miracle noodles 🍜
Chopped onion 🧅
Diced zucchini 🥒
1 can of coconut cream (whipping cream works too if you can have dairy) 🥥
How to:
Dice the meat and onions while heating up lard in a large pan. When the fat is hot, fry the meat to get a nice crust and season with salt and pepper. Next, add in the diced onion and season with more salt, pepper and garlic powder!
Then dice and add in the zucchini and let everything come together, about 5 minutes. Then add in the chopped chanterelles and again season.
Let it all come together for another 5 minutes and pour on the can of coconut cream 🙌🏻
Season to taste and let the cream condense down a little. Then add the miracle noodles or prepare the almond flour noodles and mix them into the pan!
Serve and garnish with fresh herbs 🤩
