CookEat Recipe
Wild Boar Braised under Pork Fatback
A whole piece of wild boar marinated with shallots and bay, then gently oven-braised between thin layers of pork fatback with white wine and broth.
Method
Steps
Step 1
Gather the ingredients: About 1 kg boneless wild-boar braising meat, professionally prepared and legally supplied for food; 600 ml water for the marinade; 100 ml wine vinegar, or a little less to taste; 3–4 shallots, halved; 1–2 bay leaves; A small bunch of parsley for the marinade; Salt and black pepper; 6–8 paper-thin slices cured pork fatback, about 70 g total; 1 whole peeled onion; A small tied herb bundle, for example 3 parsley stalks, 1 thyme sprig and 1 bay leaf; 25 g butter, including a little for the baking paper; 100 ml dry white wine; About 400 ml hot stock, added a little at a time as needed.
Step 2
Make the marinade by boiling the 600 ml water, vinegar, shallots, 1–2 bay leaves, parsley and a little salt and pepper for 5–6 minutes. Cool promptly, then refrigerate until completely cold. Put the boar in a snug nonreactive covered container, pour over the cold marinade and refrigerate at 4°C or colder for 12–14 hours, turning once with clean utensils. The stated duration uses about 13 hours of marinating.
Step 3
Heat the oven to 160°C. Lift the meat out and pat dry with disposable kitchen paper. Discard the used marinade. Lay 3–4 of the paper-thin fatback slices in a heavy casserole and put the meat on them. Season with salt and pepper, add the whole onion, tied herb bundle, about 20 g of the butter and the white wine.
Step 4
Lay the remaining 3–4 fatback slices over the meat. Butter a piece of food-safe baking parchment with the remaining butter, press it over the meat inside the casserole and cover with a lid, keeping paper away from any heating element. Braise in the oven for about 2 1/2–3 1/2 hours, checking periodically and adding hot stock in small amounts whenever the juices threaten to dry out.
Step 5
Check that the centre reaches at least 74°C and continue until the meat is tender. Remove the paper and herb bundle, lift out the meat and strain the cooking juices without pressing the solids. Spoon off excess surface fat. Slice the boar and serve with the strained, defatted juices; the cooked fatback may remain with the meat. Do not treat marinating, freezing or curing as a substitute for cooking wild boar.
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