Vanilla Infused Wild Boar Cheeks
- 4 wild boar cheeks
- 1/2 onion (finely diced)
- 1 carrot (finely diced)
- 1 celery stick (finely diced)
- 1 pink eschallot
- Juniper berries
- 1 whole garlic
- 1 sprig of thyme
- 1 cup red wine
- 1 cup beef stock
- 2 vanilla pods fresh
- Olive oil - extra virgin
- 1 tsp vanilla paste
- Chop the thyme roughly and
rub it on to the meat with salt. Sear the meat on both sides in a hot pan
with olive oil. To the pan, add the juniper berries, garlic, pink
eschallot and vanilla beans. Add the diced vegetable and stir and sauté.
When the vegetables start to stick to the bottom of the pan, add the beef
stock and red wine (shiraz or merlot are best). Stir in the vanilla paste.
- Transfer the boar cheeks
into a really hot, smaller pot to braise. Add the vegetable and stock
mixture from the pan and reduce for 2 hours. Be sure to skim the top every
half hour, as the fat from the meat will rise.