Chef Ming Tsai and guide Bobby Caires climb up a mountain in search of wild boar in Maui, Hawaii.

Game meat is usually leaner and drier than most domestic meat or poultry, so here are some cooking tips to increase the juiciness of the meat.

• Smaller cuts of meat like tenderloins or medallions can be seared quickly over a high heat, but for larger cuts, basting, marinating, or barding the meat will prevent most game from drying out.
  
• For maximum tenderness, game meat like venison should be cooked slowly to an internal temperature of 170 degrees F. Game birds should reach 185 degrees F.
  
• To minimize the "gamey" taste of the meat, soak raw meat in the refrigerator overnight in a solution of salt and water, or vinegar and water.
  
• Wild game can be kept in the freezer for up to eight months, but after that, any leftover meat should be thrown out.

Ingredients:

Yield: 4 servings

2 lbs. boar, cut into 2-inch cubes and brined in salted water for 1 hour
1/2-cup lapsang soochong tea
1/2-cup rice
1/2-cup sugar
2 onions, 1-inch dice
2 carrots, peeled, 1-inch dice
2 ribs celery, 1-inch dice
1 head garlic, broken into cloves
1/2-cup soy sauce
1 cup raw sugar
2 cups red wine
water, to cover
1/2-lb. local mesclun
6 scallions, sliced, white and green separated
1 cup SPAM, 1/2-inch dice
1 cup white pineapple, 1/2-inch dice
4 cups cooked long grain rice
salt and black pepper to taste
Canola oil to cook with

Directions:

1. Place the boar in a bamboo steamer.
   
2. Line wok with foil and mix tea, rice and sugar together and place on foil.
   
3. Place the bamboo steamer over the wok.
   
4. Cover and seal with wet towel.
   
5. On low heat smoke the mixture for 20 to 30 minutes then turn off heat and let stand for 20 more minutes.
   
6. In a stockpot coated with oil, sauté the onions, carrots, celery and garlic.
   
7. Add the smoked boar.
   
8. Season and add the soy, sugar, wine and water to cover.
   
9. Check for seasoning and bring to a simmer.
   
10. Simmer for 1-1/2 to 2 hours until meat is extremely tender.
    
11. Right before serving, add the greens to wilt.
    
12. In a wok or large sauté pan, coat lightly with oil and sauté the scallion whites and add the SPAM and pineapple.
    
13. Add rice and season.

Plating: In a large bowl, place a mound of fried rice and top with boar. Garnish with scallion greens.

Wine: A fruity Pinot Noir, like Calera.

Copyright 2000, Ming Tsai, All Rights Reserved