Re: Tammy: Question (especially) for the Texans on the list

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That figures. I suppose your chili is a lot like our pyttipanna (http://en.wikipedia.org/wiki/Pyttipanna ) in that respect. In that you'd use pretty much whatever is on hand, that is, I know the flavors etc are completely different.And, yes, I guessed the cooking process would serve to tenderize, thanks for confirming that!love/Reb> >> > In south Texas we have a wild pig called a "javalina" - they are a> > nuisance animal, and lots of people hunt them. And then we would eat them!> > :-D> > I would think boar meat, like javalina, would do just fine in chili! I> > would "pre-treat" in any way you would use with boar (we used to boil the> > javalina meat with oranges and lemons to lessen the strong taste) and try it> > out!> > > > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D> > > > > > > > in WY> > Practical Blackwork Designs> > http://practicalblackwork.com> > http://practical-blackwork.blogspot.com  > > > > "You get a wonderful view from the point of no return..."> > -----Origin al Message-----> > From: MSersLife [mailto:MSersLife ] On Behalf> > Of Reb D> > Sent: Tuesday, March 01, 2011 10:10 AM> > To: MSersLife > > Subject: Question (especially) for the Texans on the list> > > >  > > I just found a recipe of "Chili con carne, Texas style", that sounds> > delicious!  Something like this, although this is not the actual recipe I> > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx  > > > > Now I'd like to know if you (or should that be "all y'all"...) think wild> > boar will do instead of beef. > > > > I understand, of course, that it should be beef if it's to be the original,> > authentic Texas style chili, but I happen to have a pound of wild boar steak> > in the fridge and was thinking I might use this recipe to cook it. What do> > you think? Wil l it be edible at all... > > > > love> > /Reb> >> > >  >

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That figures. I suppose your chili is a lot like our pyttipanna (http://en.wikipedia.org/wiki/Pyttipanna ) in that respect. In that you'd use pretty much whatever is on hand, that is, I know the flavors etc are completely different.And, yes, I guessed the cooking process would serve to tenderize, thanks for confirming that!love/Reb> >> > In south Texas we have a wild pig called a "javalina" - they are a> > nuisance animal, and lots of people hunt them. And then we would eat them!> > :-D> > I would think boar meat, like javalina, would do just fine in chili! I> > would "pre-treat" in any way you would use with boar (we used to boil the> > javalina meat with oranges and lemons to lessen the strong taste) and try it> > out!> > > > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D> > > > > > > > in WY> > Practical Blackwork Designs> > http://practicalblackwork.com> > http://practical-blackwork.blogspot.com  > > > > "You get a wonderful view from the point of no return..."> > -----Origin al Message-----> > From: MSersLife [mailto:MSersLife ] On Behalf> > Of Reb D> > Sent: Tuesday, March 01, 2011 10:10 AM> > To: MSersLife > > Subject: Question (especially) for the Texans on the list> > > >  > > I just found a recipe of "Chili con carne, Texas style", that sounds> > delicious!  Something like this, although this is not the actual recipe I> > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx  > > > > Now I'd like to know if you (or should that be "all y'all"...) think wild> > boar will do instead of beef. > > > > I understand, of course, that it should be beef if it's to be the original,> > authentic Texas style chili, but I happen to have a pound of wild boar steak> > in the fridge and was thinking I might use this recipe to cook it. What do> > you think? Wil l it be edible at all... > > > > love> > /Reb> >> > >  >