Pressure Cooker Wild Boar Stew (Spezzatino di Cinghiale)
It’s Wild Boar Week on DadCooksDinner. (Why wild boar? I…I don’t know. Why not wild boar?) Wild boar! I think of a snout, tusks, and a bad attitude. Turns out, I’m not wrong about that. (Especially the bad attitude.) We’ve got a wild boar problem in Texas. Wild boar are free range, in the original sense – we have no control over them. They roam across the countryside, rooting around in farmer’s fields, destroying backyard gardens, generally being a pest. Picture the swine version of a nuisance animal – let’s say a raccoon – digging in your back yard. Except this one weighs 200 pounds. And did I mention the tusks? They’re a particular problem in Texas, but they’re loose in 39 states, including my home state of Ohio. “Feral Swine” is the official USDA designation, because American wild boar is a cross between pigs that escaped the first Spanish explorers, and European wild boar introduced for hunters in the late 1800’s. Feral swine is a great name for a band. Or a competition barbecue …