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.

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.