Braised Wild Boar
Ingredients for 4 servings:
- 1.2–1.5 kg wild boar leg (boneless, cut into large pieces)
- 2 tbsp clarified butter or oil
- 2 onions, roughly diced
- 2 carrots, sliced
- 1 bulb celery root (about 100 g), diced
- 2 cloves of garlic, crushed
- 2 tbsp tomato paste
- 500 ml dry red wine
- 500 ml game or beef stock
- 2 sprigs rosemary
- 2 sprigs of thyme
- 2 bay leaves
- 5–6 juniper berries, lightly crushed
3–4 tsp "Born to be Wild" by Rock'n'Rubs - Optional for the sauce: 1 tbsp lingonberries or 1 piece of dark chocolate
Preparation
Step-by-step instructions
- 1
Sear the meat
Season the wild boar meat with "Born to be WILD". Sear all over in hot clarified butter in a roasting pan until well browned. Remove from the pan.
- 2
Vegetables & Base
Sauté onions, carrots, celery, and garlic in the pan drippings. Add tomato paste and briefly roast together.
- 3
Deglaze & Braise
Deglaze with red wine and reduce over high heat. Add stock, herbs, and seasoning blends. Return the meat to the roasting pan.
- 4
Braise
Braise covered in the oven at 160 °C top and bottom heat for about 2–2.5 hours, until the meat is nice and tender. Turn once halfway through.
- 5
Finish the sauce
Remove the meat, strain the sauce through a sieve, and let it reduce. If desired, season to taste with "Born to be Wild." Refine with lingonberries or chocolate if you like. Return the meat, sliced or in large pieces, to the sauce.
TIP: Side dish ideas
- Mashed potatoes or bread dumplings
- Red cabbage or glazed carrots
- Pear with lingonberries for a sweet and tangy contrast
