Fall-spiced Braised Boar with Wild Mushroom & Fennel Ragout and Whipped Sweet Potato
Boar
Ingredients
- 4 lbs boar shoulder/pork butt
- 2 cinnamon sticks
- 2 celery sticks, roughly chopped
- 2 yellow onions, roughly chopped
- 3 bay leaves
- 2 large carrots, roughly chopped
- 1 tsp fennel seed
- 2 Tbsp smoked paprika
- 2 whole cloves
- ½ tsp nutmeg
- Salt & pepper, to taste
- 3 Tbsp extra virgin olive oil
- 3 qt chicken or pork stock
- 1 c pinot noir
Preparation
- Season boar with salt and pepper; sear both sides in olive oil.
- Remove meat, place in braising pan. Brown vegetables in searing pan; add spices and toast for 1 minute.
- Add vegetables and spices to braising pan. Deglaze searing pan with wine and reduce for 2 minutes. Add stock, bring to boil.
- Pour liquid over meat, cover, and bake at 300°F for 4 hours.
- Strain braising liquid and reduce by two‑thirds to make sauce.
Ragout
Ingredients
- 1 lb wild mushrooms, cleaned
- 2 shallots, sliced
- 2 cloves garlic, sliced
- 1 large fennel bulb, sliced
- 2 Tbsp extra virgin olive oil
- 3 Tbsp Italian parsley, roughly chopped
- Salt & pepper, to taste
Preparation
- In olive oil, sear mushrooms over high heat. Reduce heat; add shallots, garlic, fennel, sauté until soft.
- Season with salt and pepper, then toss in parsley.
Whipped Sweet Potato
Ingredients
- 2 sweet potatoes (garnet yams), peeled
- ½ c unsalted butter
- 2 Tbsp light brown sugar
- Salt & pepper, to taste
Preparation
- Dice sweet potatoes and boil until tender.
- Drain and transfer to bowl with butter, sugar, salt, and pepper; whip until fluffy.
