Quandong and Bonfire Wild Boar Glaze
Serves 4
Ingredients
- 1.5 kg wild boar shoulder, trimmed
- 80 ml Glasseye Creek Bonfire BBQ Sauce
- 150 g quandong puree
- 250 ml cloudy apple juice
- 2 tsp smoked paprika
- 400 g prepared cabbage slaw
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Pat the wild boar dry and season. Refrigerate uncovered while the smoker stabilises at 110-120°C with clean, light smoke.
2. Place in the smoker away from direct heat. Cook until tender and safely done: fish to 60-63°C, poultry to at least 75°C, and large collagen-rich cuts until probe-tender around 93-96°C.
3. Brush with half the sauce only during the final 15-20 minutes so its sugars do not scorch.
4. Rest meat for 20-30 minutes or fish for 5 minutes. Serve with the listed vegetables, salad, bread or citrus and the remaining sauce.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
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