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Buck's Braised Boar
Sent in by Buck Thorn.
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~ 2 lb wild boar shoulder (bone in or out)
~ 1 dozen new potatoes
~ 1 carrot, chopped
~ 2 stalks celery, chopped
~ 1 medium red onion, chopped
~ 4 cloves garlic, finely chopped
~ 1 handful of dried porcini mushrooms
~ 3 tbsp peanut oil (Any vegetable oil will do, I like wild meat prepared in peanut oil so the fresh flavor isn’t compromised)
~ 1 pinch red chili flakes
~ 2 fresh thyme sprigs, leaves chopped
(For the same reason I use peanut oil with wild game, I also leave out onions and garlic which I think covers too much natural meat flavor. However, I do understand that most are “hooked” on the onion/garlic deal. That’s why I have included them here)
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Preheat oven to 325 degrees.
Place the mushrooms in a bowl and soak for 20 minutes in enough hot water to cover.
In a Dutch oven or large pot, heat oil and sauté carrot, celery, and onion over medium low heat until soft, about 10 minutes.
Stir in chopped garlic, chili flakes and thyme. Add the mushrooms and soaking liquid. Stir.
Add wild boar and enough water to cover about three-quarters of the meat. Cover the pot, increase heat and bring to a simmer.
Place in oven for 3 1/2 to 4 hours.
Slice potatoes in half, add to Dutch oven and simmer until meat pulls apart easily with a fork, about 30 minutes.
Serve directly from the pot with a good crusty bread to sop up the juices. Serves 6.
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