pork

Serves 8-10. Very colorful at Christmas.

We hunt wild boar at Santa Ynez Valley Hounds. Any one that we take is butchered and eaten, of course. In France it is very common. We cook game with sweet spices. Here's the dish I made and served for the hunt breakfast last week-end. You can make it when ever you have time, warm it up in a slow cooker while you're away hunting, and it will be ready when you're back.

Buy whole boneless pork loin (it is usually easy to handle if you have it cut in half).   Sprinkle with vinegar (I like red wine vinegar). Put a bit of water in the pan also. Coat with seasoning (I use Old Bay). Bake at 325 degrees for about one-two hours until the meat reaches 160 degrees (I don’t cover mine). If you like, you can reheat or brown on the grill. For the Sauce: Toast maybe ½ cup of sliced or slivered almonds (Be careful! They toast very quickly). Melt 1 stick of butter (you can use less butter). Melt 1 16 oz. jar of cherry preserves. Blend together over low heat.... This content is for subscribers only.Join NowAlready a member? Log in here