Braised Wild Boar Belly Recipe

Cooking Directions

• STEP 1.Start by marinating the wild boar belly in a mixture of red wine, garlic, thyme, and black pepper for at least 4 hours or overnight.
• STEP 2.In a large Dutch oven, heat some oil over medium-high heat and sear the marinated boar belly until browned on all sides.
• STEP 3.Remove the boar belly from the pot and set aside. In the same pot, sauté onions, carrots, and celery until they are softened and lightly browned.
• STEP 4.Return the boar belly to the pot and add chicken or beef broth, bay leaves, and a splash of red wine. Bring the liquid to a boil, then reduce the heat to low and cover the pot.
• STEP 5.Simmer the boar belly for about 2-3 hours, or until it is fork-tender. Remove the boar belly from the pot and let it rest for a few minutes before slicing.
• STEP 6.Meanwhile, strain the braising liquid and return it to the pot. Simmer the liquid until it has reduced and thickened into a sauce-like consistency.
• STEP 7.Slice the boar belly into thick slices and serve it with the reduction sauce. Garnish with fresh herbs, if desired.
• STEP 8.Enjoy the rich and flavorful Braised Wild Boar Belly with your favorite side dishes.

Cooking Tips

• Marinating the boar belly overnight will help tenderize the meat and infuse it with flavor.
• Make sure to sear the boar belly well to develop a nice crust and enhance the overall flavor.
• If the braising liquid is too thin, you can thicken it with a cornstarch slurry.
• Serve the dish with creamy mashed potatoes or roasted root vegetables for a complete meal.

Storage and Serving

• Leftover braised wild boar belly can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the slices in a skillet with a little bit of the reduction sauce.
• Serve the reheated boar belly with fresh greens or on a crusty bread for a delicious sandwich.