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Peach Sauce Wild Boar

submitted by Star

Ingredients

12 oz wild boar loin
1 16-oz can peach slices in light syrup
1/4 C cold water
1 1/2 t. corn starch
1/4 t. salt
1/8 t. ground allspice
cooked parslied rice (optional)

Procedures

1. Trim any fat from meat. Cut meat crosswise into about sixteen 1/2-inch slices. Place each slice of meat between two pieces of plastic wrap. Working from the center to edges, lb lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.

2. Coat a large skillet with cooking spray. Heat skillet over medium heat. Cook meat slices, half at a time, in hot skillet for 3 to 4 minutes or until meat is slightly pink in center, turning once. Remove meat from skillet; cover and keep warm. Carefully wipe skillet with a paper towel.

3. Drain peaches, reserving 1/2 C of the syrup. Set peaches aside. In a small bowl stir together the reserved syrup, water, cornstarch, salt, and allspice. Add mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for two minutes more. Add the meat and peaches to skillet; heat through.

4. If desired, serve with hot parslied rice.

Comments

Meat can easily be halved, but if you do, make a full recipe of the sauce. Pork loin may be substituted for the boar meat–in fact, the recipe was originally written for pork.

Source: Adapted from Betty Crocker