Cider Braised Wild Boar Roast
This cider braised wild boar roast is slow-cooked with apple cider, fresh herbs, garlic, and warm spices until fall-apart tender. Perfect for cold-weather dinners or holiday gatherings, with a gravy that practically makes itself.
Servings: 4
Ingredients
- 1 3 to 4 pounds wild boar roast
- 2 tablespoons olive oil
- 1 onion, diced
- 5 garlic cloves, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ¼ cup all-purpose flour
- ½ cup apple cider
- 1 cup chicken stock
- ½ cup unsweetened apple sauce
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- 2 bay leaves
- 1 tablespoon cider vinegar
- Salt and pepper, to taste
Instructions
Brown the Pork
- Preheat the slow cooker on the low heat setting.
- Dry the boar roast off with paper towels. Season on all sides with salt and pepper. High a large skillet over medium-high heat until it just starts to smoke. Add the olive oil to the pan. Brown the pork on all sides. This will take between 5 and 10 minutes. Transfer the meat to a plate.
Cook the Aromatics
- Reduce the heat to medium. Add the onions to the pan and cook until just softened, 3 to 5 minutes. Add the garlic, thyme, and rosemary and cook for one minute while stirring.
Build the Cooking Sauce
- Add the flour to the pan and stir until well combined. Slowly whisk in the apple cider and chicken stock. Scrape up and brown any bits from the bottom of the pan, then whisk until smooth. Pour this mixture into the slow cooker.
Cook the Boar
- Add the apple sauce, brown sugar, cinnamon, cloves, vinegar, and bay leaves to the slow cooker. Whisk well to combine.
- Cover and cook on the low setting for 8 to 10 hours or until fork-tender.
- Carefully remove the roast from the slow cooker and place it on a serving platter.
Finish the Sauce
- Strain the sauce. If you want the sauce to be thicker, pour it into a pot and simmer until it has reduced to your desired consistency. Season to taste with salt and pepper. If it tastes too sweet for your liking, add 1 to 2 teaspoons of cider vinegar to cut the sweetness.
NOTES
- You can use wild boar shoulder or leg roasts for this recipe. If using a boneless cut, tie it with butcher’s twine to hold its shape during slow cooking.
- For best results, brown the roast before adding it to the slow cooker. This builds bold flavor and deepens the sauce.
- If the gravy tastes too sweet, stir in 1 to 2 teaspoons of cider vinegar to balance it.
- Want to freeze it? This wild boar roast stores well in an airtight container for up to 3 months.
- This recipe also works with other wild game meats like venison shoulder or shank.
- If you're prepping for a holiday meal or need a set-it-and-forget-it dinner after a cold hunt, this is a great way to showcase wild pork.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!