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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
Heat a few spoonfulls of oil in a large pot. Add the meat and fry it until it is browned but not done. Reduce heat. Add water, salt, and pepper and simmer for about half an hour.
Add the tomatoes and onions and contine to simmer until the meat is done and becoming tender.
Remove some of the liquid and mix it with the peanut butter to make a smooth sauce. Add this to the meat-tomato-onion mixture.
Continue to simmer on very low heat until the meat is very tender.
Ingredients
2 to 3 pounds of wild boar cut into bite-sized or serving-sized pieces
3 onions, chopped
3 small tomatoes, peeled and chopped
1 cup peanut butter (natural or homemade)
salt to taste
black pepper to taste
oil for frying
Instructions
Heat a few spoonfulls of oil in a large pot. Add the meat and fry it until it is browned but not done. Reduce heat. Add water, salt, and pepper and simmer for about half an hour.
Add the tomatoes and onions and contine to simmer until the meat is done and becoming tender.
Remove some of the liquid and mix it with the peanut butter to make a smooth sauce. Add this to the meat-tomato-onion mixture.
Continue to simmer on very low heat until the meat is very tender.
| Servings |
| 6-8 |
|
|
|
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
Ingredients
|
| Servings |
| 6-8 |
|
|
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