Some of you in our Facebook group may have been drooling recently over Tawnya’s food pics. I know I have! She was gracious enough to share one of her recipes with us today and we’re so excited! Cooking is a wonderful outlet for some people and Tawnya has certainly found her stride since her passion is creating beautiful, healthy Whole30 gourmet meals.
She found her creative spark in the process of recovery and learned to cook through her emotions. She finds joy in combining nature and color into her meals and is inspired by ancestral health and wellness. One day, she hopes to become a certified Whole30 coach so that she can help people heal through the miracle of healthy food.
If boar is unavailable in your area or you’re just not feeling boar-ish, you can substitute with another ground meat though some game meat is recommended.
1 lb ground wild boar
¼ cup almond flour
¼ tsp Chinese Five Spice (or 1/8 tsp of cloves & 1/8 tsp of nutmeg)
3 pinches of salt
1 cup blackberries
½ cup water
3 strips of cooked bacon, chopped into small pieces
½ of a jalapeno, chopped finely (or a whole if you like it extra spicy!)
1 TBSP balsamic vinegar
Splash of apple juice (optional)
In a small bowl, add the almond flour, Chinese Five Spice and salt. Mix together with a fork. In a separate bowl, add your egg and the boar. Combine with the flour and spices, using your hands. If it still looks a little ‘wet’, add a touch more almond flour.
Grease two mini loaf tins and add ½ pound of the boar mixture to each. Alternatively, use a greased sheet pan and shape two small loaves. Bake at 350 for 25 minutes, or until at least 165 degrees.
As the boar is roasting, start your chutney. In a small sauce pan, add all ingredients. Bring to a boil and then lower heat to medium. Reduce until the chutney is thick and most of the water is evaporated.
When the boar is done, let rest for five minutes, move to a pretty plate and spoon the chutney over the top. Serve with your favorite Whole30 side dish.