Wild Boar Chorizo & Eggs 

Many of you have asked me to post my chorizo recipe so here ya go. Now remember you don’t need to use wild boar you can use any type of pork you find. But being a wild game chef I’ve used wild California boar for this recipe! Remember eat what you hunt!! If there is ever a recipe you’d like for me to create for you please feel free to ask. 

Chorizo recipe:

Ingredients:

2 pounds boneless wild boar or pork butt (shoulder), cut into 3/4-inch pieces 

1 1/2 tablespoons ancho or chipotle 

1 1/2 tablespoons chili powder 

4 cloves garlic, minced 

2 teaspoons salt 

1 teaspoon freshly ground black pepper 

1/2 teaspoon dried oregano

 1/2 teaspoon ground cumin 

1/4 teaspoon ground cloves 

1/4 teaspoon ground coriander 

1/2 cup distilled white vinegar 

2 tablespoons water

 1 teaspoon vegetable oil 

Directions

Place the boar, Ancho or chipotle pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and toss the meat with the seasonings until coated and blended. 

grind the boar and seasonings using a coarse cutting plate. Return ground meat to refrigerator for at least 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed,refrigerate overnight, covered to let flavors develop.

You can then freeze your chorizo or use it right away. 

  

Chorizo & Eggs

1 pound chorizo 

4 eggs 

4 tablespoons butter 

1 cup favorite salsa 

1/4 cup chopped cilantro 

Pepper & garlic powder to taste 

Directions:

Start off by browning your chorizo over medium-high heat till it reaches an internal temperature of 170degrees 

While chorizo is cooking start off by cracking one egg into a bowl. 

Next add 1 tablespoon of butter to frying pan and melt over med- low heat (if butter starts to brown your heat Is to high) when butter is melted and frothing carefully pour your egg into the pan. Lower heat and cover egg. Let the egg cook covered for 2 minutes for a perfect sunny side up egg. (Cook your egg to your personal preference) repeat step with each egg. 

When chorizo has finished cooking add a 1/4 of the mixture to a plate, top with favorite salsa, cilantro and fishing by adding your perfectly cooked egg right ontop. 

This recipe might seem hard, but let me tell ya it’s super simple and Tastes even better. 

Want more From Field To Plate check me out onFacebook.com/fromfieldtoplate

Or instagram or Twitter at Bowlfrogg  

 

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