Braised Pork Wild Boar Style Recipes

BRAISED PORK (WILD BOAR STYLE)

Steps:

• In a spice grinder, combine juniper berries, cloves and peppercorns (mixture should be coarse.) In a small bowl combine spices and 2 tsp sea salt. Rub mixture into pork pieces. Place in large zip top bag and store in the refrigerator for three days.
• Preheat oven to 325 degrees F.
• Heat oil in heavy dutch oven (I use my 7 1/4 qt Le Creuset.) Dry pork pieces with paper towel and add to pot in batches. Brown pork pieces on all sides and remove to holding plate; repeat until all pork has been browned.
• Add onions, 3 cloves garlic, red pepper and 1/2 Tbl sea salt to pot, being careful not to brown the onion or garlic. Add one bottle of wine and scrape bits from bottom of pot. Add tomato puree and simmer. Add pork pieces and enough of second bottle of wine to cover pork (reserve one cup.) Heat to simmer again and then move into preheated oven.
• Braise pork in oven until meat is extremely tender, approx 3-4 hours. Move pot back to stove top.
• With slotted spoon, remove pork pieces to holding plate. Add one cup wine to pot and bring to simmer. Add 2 cloves garlic, vinegar and rosemary. Return pork to pot and combine. Cover and simmer for 5-10 minutes. Turn off heat and allow to rest for few minutes.
• Serve over large cooked noodles or your favorite pasta.

BRAISED WILD BOAR BACK

Steps:

• Preheat oven to 200°C.
• Wash the wild boar, pat dry, and lightly cut the meaty side in diagonally leaving 2 cm diamond shapes.
• Press the garlic clove and mix it together with salt, pepper, and caraway and rub it into the meat.
• Peel and dice the carrot, parsley root, celery root and onions.
• Heat butter in pan on medium high heat and when the butter bubbles a bit, put the boar in meat side down, browning the meaty side, turning if necessary.
• Line roasting pan with foil (shouldn't be too much bigger than meat to get braising effect.)
• Place vegetables in roasting pan, then the meat, meaty side up, and pour the butter and juices from frying pan on top and put in the oven for 5 minutes.
• Remove from oven and turn it down to 180°C and turn on fan assistance.
• Add the berries and allspice and return to oven for 30 minutes.
• Remove from oven and shut off fan assistance and pour wine and stock on top and return to over for another 30 minutes.
• Remove from oven and shut off oven.
• Sieve the liquid off and return the meat and vegetables to oven to keep warm.
• Put liquid in a small saucepan on medium high heat and whisk in flour and sherry and cook for 10 minutes.
• Turn heat down to low and whisk in sour cream and add salt and pepper to taste.
• Remove the meat and vegetable from the oven and cut the meat from the bones by cutting by the spine and then the ribs.
• Serve meat topped with sauce, you can use the sauce on your side dish as well.

WILD BOAR RAGù

Steps:

• The night before making the ragù place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover. Cover and refrigerate overnight.
• Discard the rosemary and garlic. Drain the meat in a strainer set over a bowl, reserving the wine. In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the carrot, celery and onion. Sauté until softened, 3 to 5 minutes.
• Add the meat and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes. Add the tomatoes, breaking them up with a spoon. Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
• Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1 1/2 to 2 1/2 hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds. Serve, if desired, over tagliatelle or other pasta.

TUSCAN STYLE BRAISED PORK

Steps:

• Cut roast into 2" chunks, removing excess fat.
• Process juniper berries, cloves, peppercorns, dried garlic and sea salt in spice grinder until coarse mixture results.
• Put meat into large plastic container and rub generously with several tablespoons of spice mixture. (Reserve remaining spices.) Add gin and olive oil and thoroughly mix together. Seal container and refrigerate for at least 3-4 hours. Turn container a few times during marination process. You can marinate for up to three days if you can wait that long!
• Preheat oven to 325 deg F. Brown meat pieces in batches on stove top over medium high heat in a large oven safe covered pot or dutch oven. Place browned meat back into pot and add chicken broth, tomato sauce, red wine vinegar and enough water to cover meat.
• Cover and transfer pot to oven. Braise meat for 3-4 hours or until meat is very tender. Taste sauce and season with reserved spices if desired. Serve over pasta or mashed potatoes.