We know you’re all excited about the Super Bowl this Sunday, but this season we’re also riled up about the other big game: meat. Game day is synonymous with finger food, and we think these Wild Boar Sliders with Maple Mustard BBQ Sauce are just the ticket to satisfying you and your party guests’ appetites. Bonus: If your team loses and your heart is sad, at least your stomach will be happy. So skip the frozen food section at the grocery store this weekend and surprise your friends with this super easy to make snack.
Wild Boar Sliders with Maple Mustard BBQ Sauce
Makes 8 sliders or 4 full size burgers
For the Sliders:
4 lb ground wild boar meat
2 egg s
1 cup chopped flat leaf parsley
1/2 cup finely chopped onion
4 T worcestershire sauce
2 T dijon mustard
2 tsp hot sauce
2 tsp kosher salt
16 small, soft dinner rolls
1. Mix all ingredients (except cheese and buns) together in a large bowl using your hands. Mix until the onions and parsley are evenly distributed, but don’t go too crazy – the meat will start to toughen.
2. Form meat into 16 small patties. Grill (preferably) or pan-fry on hot heat four minutes on first side, flip, turn heat down to medium and cook to desired doneness. If you’re adding cheese, do it just after you flip your sliders so that the cheese has time to melt. Serve with BBQ sauce.
For The BBQ Sauce
1/2 cup whole grain mustard
1/2 cup maple syrup
1/4 cup Bragg’s apple cider vinegar
Place all the ingredients in a saucepan over medium heat, stirring occasionally with a whisk until the sauce starts to simmer. Turn heat down to low and stir occasionally for 15 minutes. Spoon over burgers and enjoy!
We know you’ll probably be throwing back some beers while you watch your team score touch down after touch down, but these sliders deserve an equally delicious glass of wine. This deep, rich shiraz is a perfect complement. It stands up to the gaminess of wild boar and it’s upfront fruitiness balances the sweetness in the BBQ sauce.
Enjoy the big game (both of them)!
Learn how to make these and other wild meat in the Astor Center class Cooking Wild: The Other Big Game.