Description
Seared wild boar shoulder pressure cooked with red wine, tomatoes and herbs, with carrots steamed above the stew so they stay in chunks.
Ingredients
Scale
Meat
- 3 pounds wild boar shoulder, cut into 1 inch cubes (or pork shoulder)
- 1 1/2 teaspoons kosher salt
- 1 tablespoon olive oil
Aromatics
- 1 tablespoon olive oil
- 1 large onion, minced
- 1 celery rib, minced
- 1 large carrot, peeled and minced
- 3 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1/2 teaspoon kosher salt
- 1 cup red wine
Liquids
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 (15 ounce) can petite diced tomatoes
Carrots
- 1 pound carrots, peeled and cut into 3 inch lengths
Instructions
- Sear the boar: Sprinkle the boar with 1 1/2 teaspoons salt. Heat 1 tablespoon oil in the pressure cooker over medium-high heat until shimmering. Sear the boar in 2 or 3 batches, without crowding, until well browned on two sides, about 3 minutes per side. Move each batch to a bowl.
- Sauté the aromatics: Add the remaining tablespoon of oil, then the onion, celery, carrot, garlic and tomato paste. Sprinkle with 1/2 teaspoon salt, and sauté, scraping up the browned bits, until the onion is soft, about 5 minutes.
- Add the wine: Pour in the wine, bring to a simmer, and scrape the bottom again.
- Load the pot: Stir in the boar and its juices, and add the rosemary and thyme. Pour the tomatoes on top without stirring. Set a steamer basket on top, and put the carrots in it.
- Pressure cook: Cook at high pressure for 20 minutes (25 in an electric cooker). Let the pressure come down naturally for 15 minutes, then quick release the rest.
- Finish and serve: Tip the carrots into the stew, and discard the herb sprigs. Taste, and add salt and pepper as needed (I added about 1 teaspoon more salt). Serve with polenta, mashed potatoes or pasta.
Equipment
Buy Now → Notes
Equipment: A pressure cooker (I used an Instant Pot) and a steamer basket.
No pressure cooker? Use a heavy Dutch oven, and increase the wine to 2 cups. After adding the tomatoes and carrots, bring to a boil, cover, and bake at 350°F for about 2 hours, until the boar is tender.
No wild boar? Use pork shoulder. For flavor closer to boar, use 2 pounds pork shoulder and 1 pound beef chuck.
Steaming the carrots above the stew keeps them from turning to mush under pressure.
- Prep Time: 10 minutes
- Cook Time: 1 hour