Main Dish
Braised Wild Boar with Rosemary and Capers
Sanglier Cellars
422 Healdsburg Avenue
Healdsburg, CA 95448
sangliercellars.com
- RECIPE YEAR: 2015
- RECIPE BY: Chef Shane McAnelly, Chalkboard Restaurant
- YIELD: Serves 6
- PAIRS WELL WITH: Boar's Camp Cuvée
Les sangliers, or wild boar in English, are abundant in the lands we work here in Sonoma County and France, and were a part of our life growing up in rural East Texas. This rustic, slow-cooked braise is a flavorful rendition of a traditional farmhouse dinner, and deserving of a densely fruited, structured wine that is our Syrah, Grenache and Mourvèdre blend we call Boar's Camp Cuvée.
Ingredients:
- 3 pounds wild boar or pork shoulder, cut into 1 1/2-inch cubes
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 leeks, white and light green portions, chopped
- 2 carrots, each cut into 3 or 4 pieces
- 1 1/2 cups red wine (preferably Rhone style)
- 2 teaspoons minced fresh rosemary
- 1 heaping tablespoon Dijon mustard
- 1 heaping tablespoon capers
- Creamy potato gratin or cooked fresh pasta for serving
Directions:
Preheat the oven to 325°F. Season the boar with the salt and pepper. In a large Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the meat on all sides. Transfer to a large bowl. Add the onion, leeks and carrots to the fat in the pot and cook, stirring occasionally, until the onion begins to brown, 3 to 5 minutes. Pour in the wine and deglaze the pot, stirring to scrape up the browned bits. Return the meat and the accumulated juices to the pot, then stir in 1 teaspoon of the rosemary. Cover the pot, transfer to the oven and cook, stirring twice, until the meat is tender enough to cut with a spoon, about 2 1/2 hours. Remove the carrots and discard (they have contributed their flavor to the sauce). Stir in the mustard, capers and the remaining 1 teaspoon rosemary. Serve hot with a potato gratin or pasta. NOTE: This recipe is adapted from "A Pig in Provence" by Georgeanne Brennan.
