Wild Boar “Albondigas” with Pecan Molé

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Wild Boar “Albondigas” with Pecan Molé

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These are just delightful! From the crafty mind of Executive Chef Dirk Troop at Francesca's on Sunset. This recipe makes approximately 85 meatballs.

Ingredients

  • 5 lbs Broken Arrow Ranch (Medium Grind) Boar or from your local Ranch/Hunter
  • 3 oz Yellow mustard seeds whole
  • 3 oz Szechuan peppercorn whole
  • Kosher Salt as needed (approx. 3 oz.)
  • 2 oz Caraway Seeds whole
  • 1 oz Chili flake
  • 1 oz Parsley, fresh, finely chopped
  • 1 oz Oregano fresh, no stems, whole leaf
  • 3 cups Parmesan cheese shredded
  • 2 cups Panko bread crumbs
  • Vegetable oil, as needed

Pecan Molé:


  • Olive oil ½ cup
  • Onions diced 4oz
  • Garlic minced 2oz
  • Tomato, crushed 4 med.
  • Dried Ancho peppers toasted and seeded 8ea.
  • Dried Arbol peppers toasted and seeded 6ea.
  • Chili powder toasted 2oz
  • Cumin powder toasted ½ oz
  • Coriander seeds toasted ½ oz
  • Thyme leaves, Fresh ½ oz
  • Basil, dried ½ oz
  • Cinnamon Mexican, ground ½ oz
  • Pecans, toasted 3 cups
  • Sesame Seeds 1 oz
  • Black Raisins 1 ¼ cup
  • Chicken stock 2.5 qts
  • Mexican Chocolate (Ibarra or Abuelita Brand) 3 ea. 6 oz bars
  • Dark Brown Sugar ½ cup 
  • Anise Liquor (Pernod or Sambuca) 1 oz
  • Kosher salt to taste

Recipe Info

  1. In medium sized sauté pan add mustard seeds, Szechuan peppercorns, caraway seeds and chili flake. Place on stove top and toast on low heat until aroma starts to develop...do not let burn. Take off Stove and let cool. Rough chop with knife or lightly blend in coffee/spice grinder, reserve for later. In a large mixing bowl place ground Boar meat, toasted spices, fresh spices, Parmesan cheese and Panko bread crumbs and mix until well incorporated. Scoop out into 1 oz balls and refrigerate until ready to cook.

  1. Pre heat oven to 350° lightly grease baking tray, place meat balls on tray in lines about ½ inch apart, bake in oven for 7- 10 minutes until browned on outside. Remove from oven and place neatly on serving tray and cover with hot Pecan Molé.

Pecan Molé:

  1. In a 4 qt stock pot, on medium heat, add oil and sweat the onions and garlic until golden.  Add tomatoes, cook for another 5 minutes.  Add spices, herbs, dried fruit and nuts and continue to cook for another 5 minutes, add Chicken stock, chocolate, sugar, sesame seeds bring to boil for around 5 minutes stirring all ingredients and then lower to simmer and let cook for 3 hours. Let cool down, blend until creamy smooth and finish with Anise liquor and kosher salt.

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