Braised Wild Boar Back
- Ready In:
- 2hrs
- Ingredients:
- 17
- Serves:
-
6
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
directions
- 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.
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RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>