Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------KEYWORDS: WILD GAME COOKING---------------------
Wild boar steaks in a sweet -di cinghiale)
-and sour sauce (Bistecche

-----------------SOURCE: WILD GAME COOKING----------------------
Copyright 1988 by Jonquil -9509182 5 3
- Edward Barr, ISBN 0

----------------FIRST PUBLISHED IN GREAT BRI---------------------
Rosendale Press Ltd, 140 -restaurant menus, but this
-Rosendale Road -is a
London SE21 8LG Speciality of Sardinia. The
Serves 4 -sweet and sour sauce also
METRIC/IMPERIAL -combines very well
50 ea G/2 oz pitted prunes With venison.
50 ea G/2 oz sultanas (golden Chop the prunes and put
-raisins) -them to plump up with the
60 ea Ml/4 tbsp olive oil -sultanas (golden
100 ea G/4 oz streaky (fatty) bacon Raisins) in a little warm
700 ea G/1 1/2 lb wild boar rib -water. Heat the olive oil
-steaks -in a frying pan and
15 ea Ml/1 tbsp flour Add the diced bacon. Fry
300 ea Ml/1/2 pint wine vinegar -until browned, then add
3 ea Bay leaves -the boar steaks to the
30 ea Ml/2 tbsp sugar Pan and brown briskly on
Freshly grated nutmeg -both sides. Turn down the
Fine sea salt -heat and cook gently
Many regions of Italy For about 15 minutes.
-feature wild boar on U.S.

1/2 c
1/3 c
1/4 c
1/4 lb
1 1/2 lb
1 T
1 1/4 c
2 T

Mix the flour with half the vinegar in a small saucepan, then add the
remaining vinegar, the bay leaves and sugar. Simmer gently, stirring
to make a smooth sauce. Add the drained sultanas (golden raisins) and
prunes, and nutmeg to taste. Cook gently for about 10 minutes .
Season the boar steaks with salt, then pour over the sauce. Cook for
a further 10 minutes or until the steaks are tender.

Submitted By SALLIE KREBS On 02-20-95

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