Braised Wild Boar Back Recipes
BRAISED WILD BOAR BACK
This is a recipe I adapted from a German cookbook that we have. The original recipe required a pot that you can use in the oven, as we don't own one, I used a frying pan and a small roasting pan made some adjustments for the temperature. The back cut of wild boar includes the spine and some of the ribs connected to it so 2kg may sound like a lot of meat, however a lot of the weight is from the bones. The meat without the bones would be a loin cut. I served it with potato dumplings and salad, but it would be good with boiled potatoes and Rotkohl as well. You should use a roasting pan that isn't too much bigger than the cut of meat.
Provided by Tea Girl
Categories Wild Game
Time 2h
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 214.9, Fat 10.8, SaturatedFat 6.7, Cholesterol 24.3, Sodium 78, Carbohydrate 11.9, Fiber 1.4, Sugar 3.1, Protein 2.1
BRAISED WILD BOAR WITH SAUERKRAUT
A wild boar roast is braised in a Dutch oven with vegetables until extremely moist and tender.
Provided by don
Categories Pork Recipes
Time 3h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Pour one can of sauerkraut into the bottom of a Dutch oven. Set the roast on top of it, then arrange the onions potatoes and carrots around the roast. Cover with the remaining can of sauerkraut and pour in the beer. Cover with a lid.
- Bake in the preheated oven until the roast is extremely tender, about 3 hours.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 41.1 g, Cholesterol 174.5 mg, Fat 10.4 g, Fiber 9.6 g, Protein 69.6 g, SaturatedFat 3.1 g, Sodium 1409.8 mg, Sugar 7.1 g
BRAISED PORK (WILD BOAR STYLE)
This is based upon Marlena De Blasi's recipe from her book "A Thousand Days in Tuscany." I highly recommend the book and the recipe- both are thoroughly enjoyable- comfort for the soul and comfort for the body.
Provided by Mama Cee Jay
Categories Pork
Time P3DT4h
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 868.2, Fat 45.5, SaturatedFat 14.8, Cholesterol 161, Sodium 1527, Carbohydrate 19.7, Fiber 1.9, Sugar 7, Protein 40.7
BRAISED WILD BOAR WITH SAUERKRAUT
A wild boar roast is braised in a Dutch oven with vegetables until extremely moist and tender.
Provided by don
Categories Pork Recipes
Time 3h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Pour one can of sauerkraut into the bottom of a Dutch oven. Set the roast on top of it, then arrange the onions potatoes and carrots around the roast. Cover with the remaining can of sauerkraut and pour in the beer. Cover with a lid.
- Bake in the preheated oven until the roast is extremely tender, about 3 hours.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 41.1 g, Cholesterol 174.5 mg, Fat 10.4 g, Fiber 9.6 g, Protein 69.6 g, SaturatedFat 3.1 g, Sodium 1409.8 mg, Sugar 7.1 g
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