Wild Boar Butt with Barley and Sauerkraut by Karen Eagle
Big game loin roast or chuck steak can be substituted for the butt. Serve this with some additional German-style grain mustard and crusty rye bread.
Preheat oven to 350°F.
Place boar in a Dutch oven. Top with sauerkraut, onions, and barley. Tuck in bay leaves and grind pepper over top. Pour beer over boar, then stir in the mustard. Add water to the top of the sauerkraut (about 2 to 3 cups) and cover.
Bake for 3 hours. Remove boar, slice, and serve on a platter surrounded with the sauerkraut and barley.
Wild Pigs or Feral Hogs
Runaway domestics are what these animals are. They are also known as razorbacks because they developed razor tusks and hair on their backs after reproducing in the wild for several generations. They are much smaller and tastier than a big old boar. The best-tasting animals weigh around 40 and up to 80 pounds. Avoid anything larger if possible.
Serves 6 to 8
1 (3- to 4-pound) wild boar butt
1½ quarts sauerkraut, rinsed and drained
2 onions, thinly sliced
½ cup pearl barley, rinsed and drained
2 bay leaves
½ teaspoon freshly ground pepper
2 bottles beer, wheat or pale ale
¼ cup German-style mustard
2–3 cups water
