Braised Wild Boar Back
Ingredients
- 2 kg wild boar, back with bones
- 1 garlic clove ⓘ
- salt and pepper ⓘ
- 1 teaspoon ground caraway ⓘ
- 1 carrot ⓘ
- 1 parsley root ⓘ
- 125 g celery root, piece of
- 2 onions ⓘ
- 2 tablespoons butter ⓘ
- 1/2 teaspoon allspice, whole seed ⓘ
- 8 juniper berries ⓘ
- 1/4 liter full-bodied red wine
- 1/2 liter veal stock or 1/2 liter game stock, dark ⓘ
- 1 tablespoon flour ⓘ
- 4 tablespoons dry sherry ⓘ
- 200 g sour cream
- 1 tablespoon parsley ⓘ
Instructions
- 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 & Diet Analysis (per serving)
888
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).