Entree: Austria – Styria – Steirischer Wildschweinbraten (Styrian roasted wild boar with aromatic herbs, juniper and pumpkin seed oil)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs

Ingredients

- 4 lb (1.8 kg) boneless wild boar shoulder, trimmed
- 6 oz (170 g) smoked bacon, diced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) pumpkin seed oil, plus extra for serving
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef or game stock
- 2 large onions, sliced
- 4 cloves garlic, smashed
- 1 tbsp (10 g) crushed juniper berries
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tbsp (28 g) butter
- 1 tbsp (8 g) all-purpose flour (optional, for gravy)
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (2 g) black pepper, freshly ground

Instructions

1. Marinate the wild boar: rub the roast with 1 tbsp olive oil, crushed juniper, caraway, 1 tsp salt and 1/2 tsp pepper. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat oven to 325°F (165°C). In a large heavy ovenproof pot or Dutch oven, render the diced bacon over medium heat until golden; remove with a slotted spoon and set aside.
3. Increase heat to medium-high, add remaining 2 tbsp olive oil, and brown the wild boar on all sides, working in batches if necessary. Transfer roast to a plate.
4. In the same pot, add onions and garlic and sauté until softened and beginning to brown, about 6–8 minutes. Stir in flour if using and cook 1 minute.
5. Deglaze with red wine, scraping up browned bits, then add stock, thyme, rosemary, bay leaves, the reserved bacon, and return the roast to the pot. Bring to a simmer.
6. Cover and transfer to the oven; braise for 2 to 2 1/2 hours, or until the meat is fork-tender and internal temperature reaches about 170°F (77°C) for well-cooked game.
7. Remove roast to a cutting board, tent with foil and rest 15 minutes. Meanwhile, skim fat from cooking liquid and reduce on stovetop if a thicker gravy is desired. Adjust seasoning with salt and pepper.
8. Slice the roast against the grain, arrange on a platter, drizzle with 1–2 tbsp pumpkin seed oil and spoon some pan sauce over the top. Serve with boiled potatoes, Styrian dumplings, or seasonal root vegetables.