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6 edible invasive species recipes

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Photo: The Nature Conservancy

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Wild Boar Confit with Gnocchi and Maple Glaze Sus Scorta

Chef Michael Martin at Tuli Bistro and The Nature Conservancy developed this recipe for feral pig. Originally imported from Europe for food, wild boars are now tearing up native habitats from Florida to Oregon.
Wild Boar Confit with Gnocchi and Maple Glaze Sus Scorta

Ingredients

For the wild pig confit:

  • 2 1/2 pounds wild pig, cut into 2-inch cubes (belly recommended)
  • 3 tablespoons salt
  • 1 tablespoon cracked pepper
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 5 juniper berries
  • Dried herbs of choice such as thyme, nutmeg and sage, to taste
  • 6 cups rendered pork fat, lard or duck fat
  • 2 cups baby mustard greens, chopped
For the gnocchi:
  • 6 1/2 ounces sweet potatoes
  • 6 1/2 ounces russet potatoes
  • 2 eggs
  • 2 ounces agave nectar
  • Nutmeg to taste
  • 1 cup flour
  • Handful rice flour for the work station
For the maple apple glaze:
  • 1/2 stick butter
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
For the finish:
  • 1 cup Parmesan, grated
Time estimates

Prep time: 1 hour 

Total time: 6 hours, spread over two days 

(Recipe continues on next slide)