HOUSTON – As soon as we started working on our feral hog/Wild Russian Boar story, people started asking us questions. "If you hunt them, can you eat them?" was one of the most popular questions we ...

In a sauté pan over medium heat, melt a little of the butter. Add the thyme, lemongrass, leek, and ginger, and stir. Add the red wine and cook until wine is almost evaporated. Add demi-glace and ...

This recipe originally appeared in the November 2018 issue. For our November 2018 “Feast Around the World” feature, we asked five of the state’s top chefs to create festive meals to serve this season.

All autumn long, wild boar recipes, especially those featuring long braises and hearty sauces, appear on menus all over Italy. Boar dishes aren't nearly as common in America, although you can buy wild ...

In his second book, Jesse Griffiths, wild game hunter and chef/owner of Dai Due, has created a definitive field guide to hunting feral hogs. The huge 420-page Hog Book features how-to info on ...

Here's what's on tap for this week's Outdoor pages in The Post-Standard: FRIDAY: Main piece: So you have your deer, it's been processed -- now what? I run several mouth-water recipes submitted by ...

Preheat oven to 350 degrees. Season the cubed boar with salt and pepper. Heat 1 tablespoon of oil in a heavy-bottomed sauté pan; when the pan is hot, add the boar and brown well until caramelized.

To prepare the wild boar stew, first cut the meat into slices (1) and then into pieces (2). Also slice the onion, previously peeled (3). In a saucepan, pour the oil, add the meat (4) and brown over ...

Preheat oven to 350 degrees. Season the cubed boar with salt and pepper. Heat 1 tablespoon of oil in a heavy-bottomed sauté pan; when the pan is hot, add the boar and brown well until caramelized.