Slow Cooker Wild Boar Shoulder
Yield
8
RECIPE Ingredients
- 1 Wild Boar Shoulder (3-6lbs)
- 4 tablespoons Duck Fat, softened, divided use
- Coarse salt & freshly ground black pepper
- 1 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- ½ cup chopped flat-leaf parsley
- 6 cloves garlic, chopped
- 1 can (about 14 ounces) diced organic tomatoes
- ½ cup packed brown sugar
- ½ cup Armagnac (optional)
- 1 container (7oz) Duck and Veal Demi-Glace
- 2 tablespoons Black Truffle Butter
Price
$47.99
- Truly wild boar
- Natural diet of grass, roots, nuts, fruits, acorns and grains
- Humanely trapped
- No hormones, no antibiotics
- USDA inspected
- Sold in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$10.99
- 100% natural
- Bones from humanely-raised ducks and veal calves
- Slow-cooked in small batches for quality
- Rich, concentrated flavor
- Silken texture
- Freezes beautifully
- Gluten-free
- Contains alcohol
- Product of USA
- For best taste, use within 1 month of receipt and/or by the expiration date on the package
- Subscription Eligible
Price
$25.99
- All-natural ingredients
- Small-batch production
- Grade AA creamery butter
- Real truffles
- Ideal for meat, sauces, pastas
- Freezes beautifully
- Allergens: Contains milk, soy, wheat, mushrooms, seeds
- Product of USA
- For best taste, use or freeze within 14 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Price
$19.99
- All natural
- No added preservatives or artificial ingredients
- Low in saturated fat
- Gluten-free
- Ships frozen (best kept frozen)
- Product of USA
- For best taste, use within 6 months of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
This easy slow cooker recipe yields tender meat and a rich sauce. Any leftovers can be shredded for BBQ boar sandwiches, tacos, or even nachos.
RECIPE Preparation
- Remove the netting from the wild boar and discard. Pat the roast dry with paper towels then cut into two pieces. Rub the wild boar all over with 2 tablespoons of the softened duck fat. Season with salt and pepper. In a small bowl, mix paprika, garlic powder, and dry mustard. Rub mixture evenly over roast.
- In a large skillet, heat the remaining 2 tablespoons of duck fat over high heat. Brown all sides of each piece of wild boar.
- Add onion, carrots, parsley, and garlic to your slow-cooker. Place the wild boar pieces on top of the vegetables. Add tomatoes, brown sugar, Armagnac (if using), and demi-glace. Cover and cook on low for 8 hours, turning wild boar once halfway through cooking.
- Once cooked, remove wild boar to a cutting board and allow to rest tented with foil for at least 10 minutes.
- Meanwhile, strain the sauce, discarding vegetables. In a small saucepan over medium-high heat, reduce the strained sauce until thickened. Remove from heat and stir in black truffle butter.
- Using 2 forks, break up wild boar into large chunks. Spoon sauce over individual portions. Serve.
