Braised Wild Boar Back

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 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
• 1/2 liter veal stock or 1/2 liter game stock, dark
• 1 tablespoon flour
• 4 tablespoons dry
• 200 g sour cream
• 1 tablespoon parsley

Recipe

• 1 preheat oven to 200°c.
• 2 wash the wild boar, pat dry, and lightly cut the meaty side in diagonally leaving 2 cm diamond shapes.
• 3 press the garlic clove and mix it together with salt, pepper, and caraway and rub it into the meat.
• 4 peel and dice the carrot, parsley root, celery root and onions.
• 5 heat butter in pan on medium high heat and when the butter a bit, put the boar in meat side down, browning the meaty side, turning if necessary.
• 6 line roasting pan with foil (shouldn't be too much bigger than meat to get braising effect.)
• 7 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.
• 8 remove from oven and turn it down to 180°c and turn on fan assistance.
• 9 add the berries and allspice and return to oven for 30 minutes.
• 10 remove from oven and shut off fan assistance and pour and stock on top and return to over for another 30 minutes.
• 11 remove from oven and shut off oven.
• 12 sieve the liquid off and return the meat and vegetables to oven to keep warm.
• 13 put liquid in a small saucepan on medium high heat and whisk in flour and and cook for 10 minutes.
• 14 turn heat down to low and whisk in sour cream and add salt and pepper to taste.
• 15 remove the meat and vegetable from the oven and cut the meat from the bones by cutting by the spine and then the ribs.
• 16 serve meat topped with sauce, you can use the sauce on your side dish as well.