Spiced Wild Boar with Prunes
Sweet prunes make a nice foil for rich wild boar meat in this fall favorite. If you don't have access to wild boar, you can substitute pork or even venison.
INGREDIENTS | SERVES 6
- 1½ cups dried pitted prunes
- 1½ cups red wine
- 1 small orange, quartered
- 4 tablespoons butter
- 3 pounds wild boar loin, cut into 1 cubes
- ½ cup flour
- Salt and pepper to taste
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef or chicken broth
- 2 bay leaves
- ¼ cup brandy
- ⅓ cup heavy cream
- Pinch thyme
In a small bowl, combine prunes, wine, and orange quarters. In a heavy Dutch oven, melt 3 tablespoons butter over medium-high heat. Toss boar cubes in flour; season with salt and pepper.
Working in batches, brown meat on all sides; remove to a bowl. Add remaining butter to pot along with onion and garlic; sauté 3 minutes.
Add broth; stir well, scraping up browned bits from bottom. Add bay leaf; bring mixture to a boil. Reduce heat to medium; return boar to pot.
Remove orange quarters; pour prune and wine mixture into pot. Stir well; simmer 1 hour, or until boar is tender.
Add brandy, cream, and thyme; cook an additional 5 minutes. Serve with boiled sliced potatoes.
This Little Piggy Went to Market
Boar, a type of pig, are not native to North America; they were brought to the continent by early Spanish settlers. Escapees made themselves quite at home in low-lying coastal brush and forests, and today their descendents are considered an invasive species. They're a favorite target for hunters, both for sport and meat. For non-hunters, boar is now farmed at various locations in the U.S. Wild boar meat can be found at specialty stores and through some online purveyors. In general, boar can be used in place of pork in any recipe.
