Combine pork loin, mushrooms, lemon juice, onion, garlic, salt, and black pepper in a slow cooker. Pour beer on top.
Cook on Low until pork is tender and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 1/2 to 4 hours.
oast.)
To make the pork roast, heat olive oil in
oiling water, until just tender (wild rice will take longer to
Slice the backstrap in half but not all the way through creating a butterflied style strip.
Fill backstrap with uncooked sausage down the full length of backstrap.
Shake your favorite seasoning all over the inside and outside of backstrap.
Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.
cloves garlic. Add the pork and mix well.
Prepare
n a saucepan, add the pork and fry for 3-4
p olive oil. Sprinkle the pork generously with salt and brush
small package of mixed wild mushrooms that include porcinis). To
ut before pureeing. * The original recipes suggested leaving it half-pureed
iece of bacon around each wild boar medallion. Heat the oil
arge skillet.
Add pork chops.
Season pork chops with salt
In a large bowl, combine all of the ingredients except the oil, tomato sauce, and pasta. Mix well with a wooden spoon or spatula until uniform in consistency.
Heat the grape seed oil in a large heavy bottom saute pan.
Roll the wild boar mixture with your hands into 2-inch balls. Place them in the hot oil and cook for 2-3minutes on all sides until well browned.
Add the sauce and simmer covered for 10 minutes.
Spoon the meatballs and sauce over your favorite pasta or rice.
Mix all ingredients except pork and place in slow cooker.
Put pork sliced in cooker and cook on low for 6 hours.
Serve with wild rice and fresh broccolli. A really nice meal!
In large skillet, heat 1 tablespoon oil and brown chops.
Add water, long grain and wild rice with sauce (original recipe), reserved syrup and green onions.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, 13 minutes or until pork is done.
Stir in oranges; heat through.
Mix flour and milk; add hot chicken broth, thyme, oregano
or marjoram, Accent and pepper.
Brown pork sausage, mashing as it fries.
Remove from fat.
Saute in fat the onions and mushrooms. Drain 2 cups wild rice.
Combine all and bake for 25 to 30 minutes at 350\u00b0.
Add salt to taste.
Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
Top individual servings with shredded Monterey Jack cheese.
Prepare instant long grain and wild rice according to package directions.
Cut backstrap into 1/4-inch thick
Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
o 350 degrees.
Season pork chops with seasoning of your