Recipes: Wild Boar 2 Ways | Boar Shoulder and Rack of Boar

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Braised Boar Shoulder
Boar Shoulder 3-4 Pounds
¼ Cup Olive Oil
½ Cup Diced Onions
¼ Cup Diced Carrots
Black Pepper
½ Cup Pork Stock

Rub the Boar Shoulder with Salt and Pepper
Place the olive oil in a Brazier or Dutch oven
Sear the Boar
Pull the Boar Shoulder out of the Pan
Add the carrots and the onions
Sautee until fragrant
Deglaze the pan with Gavi or An Other White Wine
Add the Boar Shoulder Pan in the pan
Add the pork stock
Cover the pan and place in the oven and cook for 3 and ½ Hours

Sauce for Boar
1 Tablespoon Butter
1 Portobello Mushroom Sliced
2 Cups Cream
1 Teaspoon Pork Demi-Glace or Pork Stock
Sautee Mushroom in Butter
Add Cream
Add Pork Demi-Glace
Let Cream come to a boil, then turn the temperature down and let simmer for 5 minutes
Pour over the Boar Shoulder

Roasted Rack of Boar
1 Rack of Boar
3 Tablespoon Olive Oil
2 Tablespoons Chopped Garlic
1 Teaspoon Chopped Fresh Rosemary
1 Tablespoon Truffle Salt

On a Counting Board, Place 1 Table spoon olive oil, chopped garlic, chopped rosemary, and Truffle Salt.  With the back of your knife, work the ingredients into a paste
Rub the paste on the Rack of Boar
Place in a roasting pan and roast for 20-25 minutes until internal temperature is 155.
Pull out of oven and let it rest

Gorgonzola Polenta

1 cup chicken stock
½ cup corn meal
1 Cup Gorgonzola Crumbles
½ cup cream
Salt and Pepper to taste

Place chicken stock in a Sauce Pan bring to a simmer
Slowly stir in the corn meal with a whisk
Bring to a simmer and continue to stir for 15 minutes
Add the Gorgonzola and stir in completely
Add the Cream and incorporate completely
Add Salt & Pepper to Taste

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