Wild Boar
Ground

Wild Boar Meatballs with Cilantro Sauce by Chef Brian Poe

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Meatballs
5 lbs. Fossil Farms Wild Boar Ground Meat
1⁄4 cup chipotle peppers
6 oz. lime, juiced
8 oz. panko breadcrumbs
1 bu. Cilantro
Salt and pepper to taste

Directions
Puree chipotle, cilantro, and lime juice in food processer and combine with wild boar. Add breadcrumbs and mix until combined. Portion into 2 oz. balls and roast at 350F for 15 minutes. Set aside.

Pickled Serrano Chiles
1 cup rice wine
1 ea. Bay leaf
Pinch black peppercorn
6 ea. serrano peppers, chopped
Pinch pink peppercorn
Pinch coriander

Directions
Using a medium sized pot, bring vinegar to boil. Add seasonings, then place chopped serrano. Remove from heat and let cool.

Serrano Salsa
2 ea. diced Roma tomatoes
5 ea. pickled Serrano chiles
Pinch of salt and pepper
1⁄2 bu. cilantro
1 ea. lime, juiced

Directions
Combine all ingredients and reserve.

Chili Ginger Sauce
1 cup vegetable stock
1 cup sugar
2 oz. garlic minced
2 oz. tomato paste
1 cup rice wine vinegar
1⁄4 cup fish sauce
2 oz. ginger minced
4 oz. green label Asian sauce (chili garlic paste)

Directions
Sauteé garlic and ginger in hot garlic oil. Add all other ingredients, bring to boil then remove from heat. Puree the mixture and cool.

Meatball Sauce
1 cup Chili Ginger Sauce
1 cup water
1 bu. Cilantro
1 cup pickled serrano chiles
1 cup veal stock

Directions
Combine Chili Ginger sauce, pickled serrano chiles, water and veal stock and simmer for 1 hour. Cool and add chopped cilantro.

Presentation
Add the meatballs to the baked Meatball sauce. Enjoy.