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Braised Wild Boar
2 pounds boneless loin of wild boar, with a thin layer of fat left on and
tied
3 tablespoons butter
2 teaspoons finely slivered garlic
2 teaspoons finely minced fresh rosemary
3 cups milk, or as needed
½ pound fresh mushrooms, finely diced
salt and freshly ground black pepper to taste
¼ cup minced fresh flat leaf parsley
In a heavy-bottomed pot, melt 2 tablespoons of the butter and brown the
loin
thoroughly. Add garlic, rosemary, and 3 cups milk. Cover and simmer slowly
until boar is very tender, 1-1/2 to 2 hours. As boar cooks, milk will
thicken and brown. Check occasionally to make sure milk is not cooking too
fast. Add additional milk if necessary. While boar is cooking, sauté
mushrooms in remaining 1 tablespoon of butter until lightly golden brown;
set aside. When boar is finished cooking, remove strings and set on
platter.
Cover with aluminum foil to keep warm. Add mushrooms to pot and whisk
juices over medium heat until a smooth sauce forms. Add a bit more milk if
sauce is too thick. Season with salt and pepper and whisk in parsley.
Slice boar in ¼- inch thick medallions and pour sauce over.
- By Renegade Ranch -
www.renegaderanch.org
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