Braised Wild Boar
Prep Time: 15 minutes
Cook time: 4 hours
2 pound wild boar roast (or pork shoulder roast or butt roast)
salt and pepper
grape seed oil
1 large leek, sliced lengthwise (white and pale green part only, the dark green you can freeze and save for stock)
5 large carrots, diced into chunks
1 cup button mushrooms, quartered
1 large onion, diced
5 garlic cloves
2 tablespoons tomato paste
1/2 cup Marsala wine
2 cups beef broth
2 cups chicken stock
1 cup cooked orzo pasta (optional)
1. Set the wild boar onto a paper towel to dry it well. Generously season with salt and pepper on all sides.
2. Cut up all the veggies and smash the garlic cloves with the flat side of a knife.
3. In a large pot, heat a tablespoon of grape seed oil over medium high heat. Brown the boar for several minutes, then flip and cook for an additional 3-4 minutes. Remove from pot and set aside.
4. Add an additional tablespoon of oil and toss all of your vegetables into the same pot. Sprinkle with salt and pepper.
5. Stir in tomato paste to coat the veggies.
6. Add the Marsala wine, beef broth, and chicken stock. Scrape the bottom of the pan while mixing.
7. Nestle the wild boar roast back into the pot. Cover partially and simmer on low for about 4-5 hours.
8. Once the meat is tender and easily falling apart, prepare orzo or another pasta. Then ladle the stew on top.