WILD BOAR SHOULDER WITH BROCCOLI ROMANESCO

March 3rd, 2010

This is a fun dish to do for a large group. You take the shoulder, stuff it with herbs and roll and tie it. It looks massive and impressive. I like to take it out on a platter to show everyone before I carve it. It definitely makes a statement.

INGREDIENTS (serves 8-12):

-6 pounds of wild boar shoulder, bone-out

-4 sprigs of fresh rosemary

-1 large yellow onion, chopped

-4 large carrots, chopped

-3 celery stalks, finely chopped

-1 bottle dry white wine

-salt & pepper

-extra virgin olive oil

-1/2 cup pine nuts

-1/2 cup currants

-1 tablespoon bittersweet chocolate

-2 pounds broccoli Romanesco

-butcher’s twine

Pre-heat the oven to 350 degrees. Begin by salting your boar inside and out aggressively. Take 2 of the rosemary sprigs and pull off their leaves. Place into the middle of the boar.  Carefully roll the boar shoulder up with the rosemary leaves in the middle. Take care to fold in any extra flaps of meat. The goal is to make a cylindrical log that will keep its shape when cooking. Start in the middle and go around with your butchers twine and tie a knot. Repeat all the way down on each side until you have one single piece that will not open when being handled.

In a large Dutch oven or heavy-bottomed pot add 5-6 tablespoons of olive oil over high heat. When almost smoking add the tied boar shoulder and brown on all sides (10-15 minutes). Remove to a platter to rest. Drain off any excess fat but be sure to keep all the lovely browned bits at the bottom of the pot.

Add fresh olive oil and over medium-high heat add the onions, carrots & celery. Salt them so they begin to break down. Use a wooden spoon to stir them around and also to dislodge as many of the browned bits as possible. Once soft and translucent (6-8 minutes) add the boar back into the pot along with any juices from the platter upon which it was resting. Turn the heat up to high. Deglaze the pot with the white wine. Add water to almost cover the boar. Bring to a boil and allow the alcohol to burn off (5-6 minutes).

Throw in the 2 full sprigs of rosemary and put the lid on the Dutch oven. Place into the oven and braise for 5-6 hours or until the boar is fork tender. Every hour or so check the pot to ensure there is enough liquid. Rotate the boar occasionally to ensure even cooking.

Once cooked until completely tender remove the boar to a cutting board to rest. Place the Dutch oven on top of the stove and boil the sauce hard for 10-15 minutes to reduce and thicken. To finish the sauce reduce to a simmer and add the currants, pine nuts & chocolate. Stir through. Taste and adjust seasoning accordingly.

To serve place a piece of broccoli Romanesco (see below for preparation details) onto each plate. Carve the boar roast into serving slices. Place onto each plate and spoon the warmed sauce over the top. Serve immediately. Buon apetito!

FOR THE ROMANESCO

Cut into serving size pieces. In a steamer or pot with a small amount of water steam the Romanesco until al dente. Remove and keep warm until serving. Just before serving drizzle with olive oil and sprinkle with sea salt.

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