Burgundy Braised Wild Boar

Ingredients

In this adaptation, the German dish "Wildschwein in Burgunder" is transformed into a Mid-Atlantic delight by incorporating local ingredients and flavors. The original recipe is enhanced with the use of regional red wine, herbs, and spices, which infuse the wild boar with a distinct taste. Additionally, the cooking technique is adjusted to slow-cook the meat, resulting in a tender and succulent texture. We alse have the original recipe for Wildschwein in Burgunder, so you can check it out.

• 2 pounds (900g) wild boar shoulder, cubed 2 pounds (900g) wild boar shoulder, cubed
• 2 cups (470ml) Mid-Atlantic red wine (such as Merlot or Cabernet Sauvignon) 2 cups (470ml) Mid-Atlantic red wine (such as Merlot or Cabernet Sauvignon)
• 1 onion, chopped 1 onion, chopped
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cubed wild boar, red wine, chopped onion, carrots, celery, minced garlic, thyme sprigs, bay leaves, salt, and black pepper. Cover and refrigerate for at least 4 hours or overnight to marinate.
2. 2.
   Remove the wild boar from the marinade, reserving the marinade and vegetables.
3. 3.
   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the wild boar and brown on all sides, working in batches if necessary. Remove the browned meat and set aside.
4. 4.
   Add the reserved marinade and vegetables to the pot and cook for 5 minutes, scraping the bottom to release any browned bits.
5. 5.
   Return the wild boar to the pot and add the beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the wild boar is tender.
6. 6.
   In a small bowl, mix the flour with a few tablespoons of water to create a slurry. Stir the slurry into the pot and cook for an additional 10 minutes, or until the sauce has thickened.
7. 7.
   Remove the thyme sprigs and bay leaves. Serve the Burgundy Braised Wild Boar hot, garnished with fresh parsley.

Treat your ingredients with care...

• Wild boar shoulder — To ensure tenderness, marinate the wild boar for at least 4 hours or overnight. This will help to break down the meat fibers and infuse it with flavor.

Tips & Tricks

• For a richer flavor, use a high-quality Mid-Atlantic red wine.
• If wild boar is not available, you can substitute it with pork shoulder.
• Serve the dish with mashed potatoes or roasted root vegetables to complement the flavors.
• Make a double batch and freeze the leftovers for a delicious meal on a busy day.
• For a touch of sweetness, add a tablespoon of honey to the sauce during the last 30 minutes of cooking.

Serving advice

Serve the Burgundy Braised Wild Boar as the centerpiece of a cozy dinner. Pair it with creamy mashed potatoes and steamed green beans for a complete and satisfying meal.

Presentation advice

Plate the Burgundy Braised Wild Boar by arranging the tender meat on a bed of mashed potatoes. Drizzle the rich Burgundy sauce over the meat and garnish with fresh parsley for a pop of color.