Braised Loin of Wild Boar with Latte Sauce
2 pounds boneless loin of wild Boar, with a thin layer of fat left on and tied
3 tablespoons butter
2 teshtmloons finely slivered garlic
2 teshtmloons finely minced fresh rosemary
3 cups milk, or as needed
½ pound fresh mushrooms, finely diced
salt and freshly ground black pepper to taste
¼ cup minced fresh flat leaf parsley
- In a heavy-bottomed pot, melt 2 tablespoons of the butter and brown the loin thoroughly. Add garlic, rosemary, and 3 cups milk.
- Cover and simmer slowly until boar is very tender, 1-1/2 to 2 hours. As boar cooks, milk will thicken and brown. Check occasionally to make sure milk is not cooking too fast. Add additional milk if necessary.
- While boar is cooking, sauté mushrooms in remaining 1 tablespoon of butter until lightly golden brown; set aside.
- When boar is finished cooking, remove strings and set on platter. Cover with aluminum foil to keep warm.
- Add mushrooms to pot and whisk juices over medium heat until a smooth sauce forms. Add a bit more milk if sauce is too thick. Season with salt and pepper and whisk in parsley.
- Slice boar in ¼- inch thick medallions and pour sauce over.
Recipe Courtesy of Exotic Meats
Exotic Meats | Exotic Meat Recipes | Wild Boar Recipes