Braised Wild Boar Shank Recipe (2024)

FAQs

What is the best way to cook wild boar? ›

Preheat oven to 275° F. Place seasoned wild boar leg on a foil lined rimmed baking sheet. Cook until the internal temperature of the leg is 150° F at its thickest part, about 4 hours. It is impossible to cook a cut of this size by time guidelines so using a temperature probe or thermometer is a must.

Because pork shanks come from the front leg of the pig, they can be tough and chewy if not cooked properly. Slow braising allows the fat in between the meat on the shank to render as it braises and slowly cooks and will make this cut of pork one of the most flavorful and tender pieces of pork you've ever had.

Some would say that taste is a reason to eat it, some a reason to not to. To minimize the gamey taste, you can go one of two ways: Marinade it in milk (or better yet, buttermilk), and the other would be to marinade it in an acidic marinade- something vinegar based, or something with wine.

Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. Wild boar is similar in taste to organically raised pork, but it has a richer, more meaty flavor.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Add 3⁄4 cup of cider vinegar and 2 cups of lemon juice to the ice water and change it every 12 hours or so until the water is clear. If the meat takes on a blue tinge and gets darker in color, drain the water, refill and add a little less vinegar.

Wild boar is fantastic teamed with earthy flavours such as mushrooms, pumpkin or beetroot as well as cabbage or slaws, peppery stews or fruity sauces.

Marinating wild boar meat overnight can do wonders, as the marinade will tenderize as it imparts flavor. But cuts such as the tenderloin do not need marinating or slow cooking.

There are many different types of marinade you can use with wild boar shoulder roasts. It can be as easy as rubbing all over with a store bought vinaigrette dressing, or you can include marinades using wine, cider or beer into the marinade because the acidity helps tenderize the meat.

LOINS & TENDERLOINS

These wild boar cuts are easy to work with and are tender enough that they don't need much work in the kitchen other than a short brine or marinade. They can be simply prepared by roasting them whole, cut into mignons, pounded into cutlets or cured and smoked for Canadian bacon.

Is wild boar healthier than beef? ›

Unlike its domestic cousin, wild boar is also very lean and low in cholesterol. Wild boar is an excellent alternative to beef and pork for those who want food that is good for them without sacrificing taste and quality. Wild Boar high in protein. They are a good source of monounsaturated fats and zinc.

You can cook wild boar meat in all the same ways as you would use pork. The only difference is that it will taste far more delicious and provide many more health benefits.

LOINS & TENDERLOINS

These wild boar cuts are easy to work with and are tender enough that they don't need much work in the kitchen other than a short brine or marinade. They can be simply prepared by roasting them whole, cut into mignons, pounded into cutlets or cured and smoked for Canadian bacon.

Nutritional Benefits

Wild boar is a lean cut of meat with the great taste of wild pork without the fat found on your typical pork. They are not administered any antibiotics, hormones, or any chemicals or additives. Very hardy, unlike the pig, wild boar is not prone to illness or disease.

Androstenone (a male pheromone) is produced in the testes as male pigs reach puberty and gives the meat a urine or sweat flavour, while skatole (a byproduct of intestinal bacteria, or bacterial metabolite of the amino acid tryptophan) is produced in both male and female pigs and gives the meat a 'fecal' flavour.

Lean and tender with a mild flavor, the wild boar tenderloin has to be cooked to at least medium (an internal temperature of 140-145°F). Marinating imparts additional flavor and moisture, which protects the texture of the meat since it's more likely to dry out when cooked to higher temperatures.