Braised Wild Boar

Chances are you haven’t had wild boar before. Maybe boar sausage, but not braised wild boar shanks. It isn’t a protein the grocery store usually carries, unless you are in Texas, perhaps.

Don’t worry… I’ll tell you how to get your hands on some boar and transform it into a memorable meal.

Braised Wild Boar Shanks are a sophisticated and exotic meal, ideal for special occasions and dinner parties. Lean and healthy with loads of rich flavor. #wildboar #braisedwildboar www.savoryexperiments.com


 

Braised Wild Boar Shanks are a sophisticated and exotic meal, ideal for special occasions and dinner parties. Lean and healthy with loads of rich flavor.

Most boar is feral, running around wild, and is therefore very meaty with little to no fat. Wild boars are angry suckers and need to be kept under control for farmers.

They happen to taste great if prepared correctly and since they are all wild, you don’t have to worry about all the crud that comes along with farmed meat, like antibiodics and special diets.

They are naturally lean and don’t have an especially gamey taste.

Braised Wild Boar Shanks are a sophisticated and exotic meal, ideal for special occasions and dinner parties. Lean and healthy with loads of rich flavor. #wildboar #braisedwildboar www.savoryexperiments.com

Although this is the middle of the summer, my husband came through the door exclaiming “The house smells like Thanksgiving!” Braised Wild Boar Shanks are wonderfully aromatic; smelling like freshly baked molasses cookies.

My husband and I eat bison and venison frequently- leaner meats with lots of flavor, so when I came across wild boar in a restaurant I wanted to try working with it.

I researched and found that most recipes call for fall spices- much like Thanksgiving. Your most challenging task will be to find wild boar.

I could not locate any in Baltimore, not even by special order from a private butcher. I ended up ordering them through Dartagnan, who offers multiple specialty meats and delivers them frozen.

Braised Wild Boar Shanks are a sophisticated and exotic meal, ideal for special occasions and dinner parties. Lean and healthy with loads of rich flavor. #wildboar #braisedwildboar www.savoryexperiments.com

Wild Boar is also healthy- only 136 calories and 4 grams of fat per four ounce serving. Wild boar run around a lot so they do not have the luxury of building up fat deposits.

They also roll around in the dirt, acting like a Kobe massage to tenderize their meat. I know what you’re thinking: this is a lot of work! Well, save Braised Boar Shanks for a special event or holiday and I’m sure you won’t regret it!

Braised Wild Boar Shanks are a sophisticated and exotic meal, ideal for special occasions and dinner parties. Lean and healthy with loads of rich flavor. #wildboar #braisedwildboar www.savoryexperiments.com

Tools for making Braised Wild Boar Shanks:

Dutch Oven– every kitchen should have one! They are heavy. They are expensive. They are worth it!

Fat Separator– This is the best tool for making rich sauces. It will help you separate out the grease, fat and gunk resulting in a flavorful sauce.

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Braised Wild Boar Shanks are a sophisticated and exotic meal, ideal for special occasions and dinner parties. Lean and healthy with loads of rich flavor. #wildboar #braisedwildboar www.savoryexperiments.com
Braised Wild Boar Shanks are a sophisticated and exotic meal, ideal for special occasions and dinner parties. Lean and healthy with loads of rich flavor. #wildboar #braisedwildboar www.savoryexperiments.com

Braised Wild Boar Shanks Recipe

4.80 from 20 votes
Braised Wild Boar Shanks are a sophisticated and exotic meal, ideal for special occasions and dinner parties. Lean and healthy with loads of rich flavor.
Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 4 hours
Servings: 2

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • Rinse your boar shanks well and pat dry. Any excess moisture will prevent browning.
  • Generously season with fine sea salt and freshly ground pepper.
  • Heat olive oil over high heat in a large enamel pot or Dutch oven. Working with 1 shank at a time, lightly brown each side of the shanks (about 6-8 minutes total). Because they are so oddly shaped, this might take some creative maneuvering with the tongs to get all angles. Remove, set aside and repeat with remaining shanks.
  • Reduce heat to low and deglaze pan with red wine, scraping up all of the browned bits. Add garlic through brown sugar, stirring to combine. Mixture will be fragrant. Add boar shanks and add just enough water to cover the meat (about 4-5 cups).
  • Bring mixture to a low boil. Cover and place in the oven. Reduce heat to 300 degrees.
  • Braise for 2-3 hours or until meat registers at 180 degrees. Sizes vary greatly, so aim for temperture versus time.
  • Remove pot from oven and fish out the boar shanks and set aside. Run liquid through a fine mesh sieve, then transfer to a fat separator. Transfer liquid to a medium sauce pan.
  • Bring to a boil and then whisk in 2 tablespoons cornstarch dissolved in 1 tablespoon water and 1 tablespoon butter. Whisk until the mixture thickens.
  • Serve with rice and a ladle of sauce.
  • If you’ve tried this recipe, make sure to come back and let us know! 

Notes

Purchase one foreshank per person.

Nutrition

Calories: 793 kcal, Carbohydrates: 120 g, Protein: 32 g, Fat: 17 g, Saturated Fat: 5 g, Cholesterol: 15 mg, Sodium: 4339 mg, Potassium: 925 mg, Fiber: 1 g, Sugar: 105 g, Vitamin A: 175 IU, Vitamin C: 3.7 mg, Calcium: 197 mg, Iron: 5.8 mg
Author: Jessica Formicola
Calories: 793
Course: Main Course, Main Dish
Cuisine: American
Keyword: wild boar recipes
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.80 from 20 votes (11 ratings without comment)

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Questions and Reviews

  1. 5 stars
    This was my first time eating wild boar and I’m very pleased with how this recipe turned out! The meat was so tender and juicy; cannot wait to make this again!

  2. 5 stars
    Followed the recipe, except for the molasses. I substituted with maple syrup. The recipe was very easy and the dish was delicious. Very fragrant aroma, and fall off the bone tenderness at 180 degrees with 2.5 hours cooking time. I made 4 shanks and my husband and I ate all of them. Restaurant look and taste.

  3. 5 stars
    I eat wild boar regularly. While they are not available at the supermarkets, fortunately, enterprising locals trap them here in Hawaii, so I know how to get it. I usually make stew or ragout, but I had to turn to Google to find suggestions how to prepare the shanks that I just got. (That’s how I found your web site.) I didn’t want to make it like an Osso Buco, or lamb shank, so your suggestion was helpful. It turned out exactly like shown on your web site. Thank you!

    1. This is one of my favorite recipes, but people are so afraid of boar! Glad you loved it and thank you for taking time out to come back and leave us a note. It means a lot!

  4. 5 stars
    Absolutely delicious! My husband and I tried the Braised Wild Boar tonight as our Thanksgiving meal and it did not disappoint. Very easy to make after prep and restaurant quality taste, texture and aroma. Our whole house smelled scrumptious.

  5. 5 stars
    Very interesting post! I bet these will be the new lamb shanks some day!
    The flavours you’ve added sound wonderful.

    1. In my opinion, they are better than lamb shanks! Less gamey and more rich. And SOOOO much healthier too!

    1. It certainly could! You could use this same braising liquid for cooking any cut of boar or even beef. Say a brisket or short ribs.