Boar loin done right: with a maple rub, with real technique and a good rest.
Prep 20 min · Cook 120 min
Season the boar loin and sear it hard in a hot dutch oven until deeply browned on all sides, then set aside.
Soften the onion, garlic, and aromatics in the same pot, scraping up every bit of the fond.
Return the meat, add the braising liquid to come halfway up, and bring it to a bare simmer.
Cover and cook low -- oven or coals -- for a few hours until fork-tender and falling apart.
Skim, reduce the liquid into a glossy sauce, and serve with a maple rub.
Wild Boar & Hog
Members
Honest wild boar shoulder and skillet cornbread, done the way the camp likes it.
Wild Boar & Hog
Free
Cider-Braised wild boar shoulder with apples and onions, built for a hungry table after a long day out.
Wild Boar & Hog
Members
A wild-hog plate: wild boar ribs with apples and onions, cooked with a close eye and a hot pan.
Wild Boar & Hog
Free
Wild boar roast with charred onions -- seared with a hard crust and rested before the knife.