Braised Pork Wild Boar Style Recipes

Steps:

• In a spice grinder, combine juniper berries, cloves and peppercorns (mixture should be coarse.) In a small bowl combine spices and 2 tsp sea salt. Rub mixture into pork pieces. Place in large zip top bag and store in the refrigerator for three days.
• Preheat oven to 325 degrees F.
• Heat oil in heavy dutch oven (I use my 7 1/4 qt Le Creuset.) Dry pork pieces with paper towel and add to pot in batches. Brown pork pieces on all sides and remove to holding plate; repeat until all pork has been browned.
• Add onions, 3 cloves garlic, red pepper and 1/2 Tbl sea salt to pot, being careful not to brown the onion or garlic. Add one bottle of wine and scrape bits from bottom of pot. Add tomato puree and simmer. Add pork pieces and enough of second bottle of wine to cover pork (reserve one cup.) Heat to simmer again and then move into preheated oven.
• Braise pork in oven until meat is extremely tender, approx 3-4 hours. Move pot back to stove top.
• With slotted spoon, remove pork pieces to holding plate. Add one cup wine to pot and bring to simmer. Add 2 cloves garlic, vinegar and rosemary. Return pork to pot and combine. Cover and simmer for 5-10 minutes. Turn off heat and allow to rest for few minutes.
• Serve over large cooked noodles or your favorite pasta.

Steps:

• Combine all the ingredients except the pork, stock, olive oil and flour in a large saucepan and simmer for five minutes. Cool.
• Score the fat on the pork to allow the marinade to seep in. Put the pork in a large non-aluminum container and cover with marinade. Cover and leave refrigerated or in a cool place for four days, turning occasionally.
• Preheat oven to 325 degrees. Remove the meat from the marinade. Wipe it dry.
• Heat the oil in a large, heavy braising pan and brown the meat on all sides. Meanwhile, in a separate saucepan bring the marinade and its vegetables to boil.
• Remove the meat from the braising pan and stir in the flour. Gradually add the marinade through a strainer. Stir until smooth and add enough stock to make a thick sauce. Return the meat to the pan.
• Cover and cook for 3 to 4 hours, or until pork comes away from the bone. Transfer to a heated serving dish.
• Pour off excess fat from the sauce and pour the sauce into a small saucepan. Bring to boil and reduce slightly. Correct seasoning.

Steps:

• In a deep rectangular or oval dish that can contain the meat and all the other ingredients except for the mushrooms, combine the pork tenderloin, 3 tablespoons of olive oil, onion, garlic, bay leaves, celery, rosemary, and red wine. Turn the meat over several times to coat it well, then cover the dish with plastic wrap and refrigerate overnight. Take it out occasionally whenever convenient to turn the pork over, basting it with its marinade.
• The following day, take the meat out of the refrigerator at least 1 hour before proceeding with the preparation of the dish. Turn it over and baste it when you take it out of the refrigerator, and once every half hour thereafter.
• Detach the mushroom caps from the stems, discarding the stems. Wash the caps quickly in running cold water without letting them soak. Pat them dry gently but thoroughly with a cloth towel, and cut them into thin slices.
• Lift the tenderloin out of the deep dish, pick out any bits of the vegetables from the marinade that may be sticking to it, and pat the meat dry with kitchen towels.
• In a skillet that can accommodate the two pieces of pork without overlapping, put in the remaining tablespoon of olive oil, and turn the heat to high. When the oil is hot enough to sizzle when you put in the meat, slip in both pieces. Turn the meat over to brown it evenly all around, then transfer it to a platter.
• Pour all the marinade from the deep dish into the skillet, turn the heat down to low, and cover the pan. Cook, stirring occasionally, until all the vegetables are very soft or almost dissolved.
• While the marinade is cooking, put 1 tablespoon of butter in a medium skillet, turn the heat to medium, and add the sliced shiitake caps with some salt. Cook, turning the mushrooms over occasionally, until the liquid they shed evaporates completely and they have become very tender.
• When the vegetables of the marinade are very soft, add the cooked shiitake mushrooms, cooking them together for about a minute or two. Add both pieces of pork, sprinkling them with salt and several grindings of black pepper, and raise the heat to high. Cook the meat for 10 minutes on each side.
• Transfer the meat onto a cutting board, cut into slices 1/3-inch thick, and place slices on a very warm serving platter. Remove the bay leaves from the marinade -- and the garlic cloves, if you can find them -- then cover the meat with the cooked marinade and mushrooms and serve at once.
• Ahead-of-time note: When the overnight marinating of the meat is complete, it would be desirable to proceed at once through all the succeeding steps, but if you wish you can stop a few hours in advance right after the shiitake mushrooms and cooked-down marinade have been combined. Cook the meat, however, only when ready to serve, because it may dry out and become stringy if reheated.

Steps:

• For pork:
• Preheat oven to 375°. Enclose fennel seeds in resealable plastic bag; using mallet, coarsely crack seeds. (Alternatively, crack seeds in mortar with pestle.) Mix seeds, smoked paprika, brown sugar, crushed red pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper in small bowl to blend. Place pork on sheet of foil. Sprinkle spice mixture all over pork and roll pork on foil sheet, pressing firmly so spices will adhere.
• Heat oil in heavy large ovenproof pot over medium-high heat. Add pork to pot and sear until brown on all sides, 8 to 9 minutes. Add 3 cups broth and any seasoning mixture remaining on sheet of foil; bring to boil. Cover pot tightly and transfer to oven. Braise until pork is very tender, turning pork every 30 minutes, about 2 hours total. Remove pot from oven. Uncover pot and cool pork in pot 1 hour.
• Transfer pork to cutting board. Cut pork into 1/2- to 3/4-inch cubes. Spoon off fat from top of sauce in pot. Return pork cubes to sauce in pot. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm pork and sauce over medium heat until heated through before using.
• For pasta:
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Set aside.
• Melt butter in large skillet over medium-high heat. Add garlic to skillet; stir 30 seconds. Add tomatoes and arugula and toss until arugula wilts, 2 to 3 minutes. Add drained pasta to tomato mixture in skillet and toss 1 minute to blend. Add 1 cup crumbled goat cheese to skillet and toss just until cheese softens slightly but does not melt, about 1 minute. Season pasta to taste with salt and black pepper. Transfer pasta to large bowl. Spoon pork and sauce over. Scatter remaining 1/4 cup goat cheese over and serve.

Steps:

• Cut roast into 2" chunks, removing excess fat.
• Process juniper berries, cloves, peppercorns, dried garlic and sea salt in spice grinder until coarse mixture results.
• Put meat into large plastic container and rub generously with several tablespoons of spice mixture. (Reserve remaining spices.) Add gin and olive oil and thoroughly mix together. Seal container and refrigerate for at least 3-4 hours. Turn container a few times during marination process. You can marinate for up to three days if you can wait that long!
• Preheat oven to 325 deg F. Brown meat pieces in batches on stove top over medium high heat in a large oven safe covered pot or dutch oven. Place browned meat back into pot and add chicken broth, tomato sauce, red wine vinegar and enough water to cover meat.
• Cover and transfer pot to oven. Braise meat for 3-4 hours or until meat is very tender. Taste sauce and season with reserved spices if desired. Serve over pasta or mashed potatoes.