Saucy ‘pulled’ wild boar with brioche buns
PUBLISHED: 12:27 07 November 2016 | UPDATED: 12:42 07 November 2016
For many, the real appeal of rifle shooting is being able to eat from nature’s larder. Make the most of wild boar meat with Andy Waugh’s tasty, tender pulled wild boar recipe
FOR THE PULLED BOAR
• 1kg wild boar shoulder and/or neck
• 75ml dark soy sauce
• 75ml light soy sauce
• 3 whole star anise
• 1 bulb of garlic, cloves peeled
• 1 large finger of ginger, finely sliced
• 2 tsp dried chilli
• 1 tbsp honey
• 10 finger brioche
• Homemade slaw
• Place all your boar ingredients into a large pan. Pour in enough water so that the meat is covered. Bring to the boil, put a lid on and simmer for 4-6 hours. Alternatively you can put it in the oven at 150C for the same amount of time.
• When it’s done, the meat should fall apart and be lovely and tender. I’ve cooked larger cuts for 14 hours before they’ve been ready, so don’t stop until it’s done. You may have to top up with water every now and then.
• Ideally, leave the meat in the juices to cool so it can soak up lots of the flavour. If you can’t wait, don’t worry, it’ll still taste great – it’s just hard to handle when it’s so hot!
• Remove the meat from the pan and tear into strips and chunks.
• Meanwhile, reduce the juices over a high heat to a flavour and consistency you are happy with – you may want to add more chilli, honey, or soy.
• Put the meat back into the reduced sauce and bring to the boil. Don’t cook it for too long or the meat will disintegrate and you’ll lose the texture.
• Toast the brioche on both sides, throw in a good helping of saucy wild boar, and top with the coleslaw. I usually dunk the lid of the bun into the sauce to make it even more messy!