Celebrating Columbus Day with Braised Wild BoarJennifer Savor the Thyme
Seeing that the weekdays are so busy, I am planning the real celebration this weekend and plan on making Wild Boar…
Last year, we went out to eat for our Anniversary and we tried Braised Wild Boar for the first time and loved it. Then I saw a cooking segment on The Today Show and knew I would make it this weekend. If your butcher does not have Boar, simply substitute Pork.
Braised Wild Boar Shank With Honey and Dried Fruits (source: The Today Show)
1 cup combined gold raisins, apricots and figs
1/2 cup dry sherry
6 each wild boar shanks or pork shanks
4 cloves garlic
4 tablespoons olive oil
1 medium size onion, diced
1 teaspoon dry thyme
1 teaspoon dry rosemary
1 bay leaf
3 cups dry red wine
3 canned whole tomatoes, cut into chunks
1/3 cup honey
Soak dried fruits in sherry for three hours. Place shanks in a bowl and marinate with garlic, thyme, rosemary, bay leaf and red wine. Let marinate at room temperature for at least three hours, turning them occasionally. After three hours, drain and reserve the marinade.
In a large, heavy sauce pot, heat olive oil over high heat and brown shanks two at a time until browned evenly. Remove shanks and set aside. Add the onion to the hot sauce pan and sauté five minutes. Add dried fruits with sherry vinegar and scrape all browned meat particles on bottom of pan. When complete, add reserved marinade and stir to mix thoroughly.
Return browned shanks to pan, add chopped tomatoes and honey, simmer covered for 2-1/2 hours or until shanks are tender. After shanks are tender, remove and set aside. Cover to keep warm. Reduce final sauce by simmering over medium-high heat, until sauce is desired consistency. Finish sauce by stirring in 2 tablespoons of butter. Return shanks to sauce and serve.