Do your part to help reduce the populations of feral swine. They’re tearing up the countryside across the sunbelt of America. Pumpkin is not just for carving and pies. It’s a savory addition to a hearty stew that adds flavor, body and color. If fresh pumpkin is not handy, canned pumpkin (not pumpkin pie filling) will work in a pinch.
Boar Loin and Pumpkin Stew
- 4 cups boneless feral hog trimmed of fat and cut into 1 to 2-inch chunks
- Hi Mountain Garlic Pepper Rub Blend or substitute salt, pepper and garlic powder
- 1/4 cup flour
- 4 strips bacon diced
- 1 cup onion diced
- 1 1/2 cups celery diced
- 1 1/2 cups red bell pepper diced
- 1 jalapeno pepper seeded and minced
- 3 garlic cloves minced
- 2 1/2 cups chicken broth
- 2 cups fresh pumpkin flesh diced
- parsley for garnish
- Season meat liberally with Garlic Pepper Rub. Place in a bag, add flour and shake to coat meat evenly. Discard excess flour.
- In a heavy pot or Dutch oven, heat diced bacon over medium heat and cook until lightly browned. Add meat and cook until all pieces are browned evenly. Add onion, celery and peppers. Cook for 3 to 4 more minutes, stirring often (if needed, add a little vegetable oil to the pot). Add garlic and cook for 2 more minutes.
- Add chicken broth and bring to a boil. Cover and reduce heat to low. Simmer for several hours or until meat can be broken apart with moderate finger pressure. Add pumpkin, cover and simmer for another 15 minutes or until pumpkin is soft.
- If needed, add additional chicken broth and season to taste with salt and pepper. Garnish with parsley.