Braised Wild Boar Sliders
By: Feed by Round Pond
A gorgeous, upscale spin on pulled pork sliders. If you can’t find boar, use a pork shoulder roast. Pairs perfectly with our Rutherford Cabernets.
5 lbs wild boar shoulder roast, cut into 1-inch cubes
Salt and pepper to taste
¼ cup all purpose flour
1 cup plus 2 Tbsp Round Pond Italian Varietal Olive Oil, divided
3 carrots, peeled and chopped
3 yellow onions, chopped
30 cloves garlic, peeled, divided
2 Tbsp tomato paste
1 ounce red wine
6 cups beef stock
2 bay leaves
2 sprigs thyme
1 sprig sage
1 sprig rosemary
2 Italian eggplant, split lengthwise
1 teaspoon thyme, chopped
12 Roma tomatoes, split lengthwise
2 cups Round Pond Spanish Varietal Olive Oil
50 small potato buns
1 cup mizuna or tatsoi leaves
Trim excess fat from boar. Season with salt and pepper, and dust lightly with flour. Sear in 1 tablespoon hot oil until browned on all sides, then remove from pan. Add carrots to pan and saute until brown. Remove carrots and add onions. Saute until brown. To the onions, add 6 cloves garlic and tomato paste. Cook for an additional minute, and then add wine. Cook 1 more minute, then add stock, bay leaves, herbs, carrots and boar. Cover with foil or lid and place into 350F oven for 2-½ hours or until fork tender.
While boar braises, season eggplant with salt and pepper and olive oil and roast on a sheet pan, face down for 20 minutes. Scrape out interior pulp with a spoon. Additionally, place remaining 24 garlic cloves, thyme and 1 cup olive oil in a small pot and poach (or slow simmer at 165F) for 35 minutes or until very tender. Puree garlic in oil until smooth. Set aside. Place split tomatoes in a roasting dish, just big enough to accommodate in one layer, season with salt and pepper and cover with the 2C of Spanish olive oil. Place in oven and roast for 35 minutes, or until just lightly caramelized on the edges.
Allow boar to cool in stock. When cool, remove from stock, shred meat and mix with roasted eggplant pulp. Place back in braising liquid, adjust seasoning and keep warm.
Slice slider buns and warm them through in oven. Spread garlic puree on the buns, add 1 heaping tablespoon of boar, a few leaves of mizuna and garnish with olive oil poached tomato.
Makes 50 sliders