1 cup equal parts finely chopped fresh parsley, tarragon, and dill
2 tablespoons whole-grain mustard
2 teaspoons ground white pepper
1 teaspoon sea salt
2 teaspoons grated nutmeg
Breading: 2 cups all-purpose flour
6 large eggs, beaten
3 cups panko
1/2 cup grape seed oil, plus more as needed
For the Croquettes: 1. In a pot, cook the hog meat in the hog stock with the bay leaves, kosher salt, and peppercorns. Simmer, covered, over a low flame for 3 hours, or until the meat is fork tender and comes apart easily.
2. Let cool until just warm. Chop the meat into smaller chunks and then place in a food processor. Blend to a fine consistency. You will need to do this in three or four batches to get an even blend.
3. Transfer the mixture to a bowl and mix with the shallots, herbs, mustard, pepper, sea salt, and nutmeg. Taste and add more salt as needed. Form the mixture into 4-ounce patties.
For the Breading: 1. Place the flour, eggs, and panko in three separate bowls.
2. Dip the patties one at a time, first in the flour, shaking off any excess; next, in the egg (remove with a fork or slotted spoon to let any excess drip down); then in the panko, coating them evenly on both sides.
3. Panfry the patties in the oil for about 2 minutes on each side, until golden brown, then tip them on their side and quickly rotate so that the edges are browned slightly.
4. Transfer them to paper towel or wire rack and sprinkle with salt to help retain the crispiness at the table. Serve immediately.
Also try: javelina, antlered game
Hog Ragout
Serves 8 This recipe dances the perfect line between a stew and sauce. For a lighter meal, eat it as is in shallow bowls, with a bit of bread to soak up the juices. For something heartier, or for a larger crowd, serve it over fresh pasta or add large croutons to the bottom of the bowl as a kind of bread soup.
2 tablespoons olive oil
1/2 cup peeled and diced carrots
1/2 cup diced celery
1 cup diced onion
Salt
1/2 cup peeled and minced shallots
4 cloves garlic, peeled and minced
1 tablespoon Pimenton pepper
1/4 cup white wine vinegar
4 cups crushed tomatoes
3 cups braised hog meat, shredded (page 176)
1 cup canned chickpeas
1 teaspoon red pepper flakes
1/2 cup chopped basil
1/4 cup chopped fresh parsley leaves
1. Sweat the carrots, onion, and celery in the olive oil. Add a sprinkle of salt to help release their juices.
2. Add the shallots and garlic and cook until translucent.
3. Add the Pimenton and mix until well combined.
4. Add the vinegar and let simmer for 5 minutes.
5. Add the tomatoes and cook for 1 hour at a very low simmer, stirring occasionally.
6. Add the shredded pork meat, chickpeas, and red pepper flakes and simmer for 30 minutes.
7. Finish with the basil and parsley and serve in shallow bowls.
Also try: javelina, antlered game
How to Render Fat