Robert of the House Baratheon had a penchant for drinking wine and was served an ill fated death-by-wild-boar during a tipsy hunting trip in the Kingswood (Season 1 of Game of Thrones). To commemorate the boisterous king’s legacy, here’s the ultimate revenge – saucing the wild boar (or pork) with his favorite vintage.
Wild Boar with Wild Mushroom, Kale, and Cannellini Bean Hash, and a Sour Cherry Red Wine Sauce
1 onion, cut into quarters
1 carrot, cut in half
¼ cup red wine vinegar
1 cup red wine
1½ cups beef stock, divided
2 whole sprigs of thyme plus the leaves from 1 sprig, divided
¼ cup minced parsley plus 6 parsley stems, divided
2 bay leaves
10 juniper berries
4 bone-in, wild boar or pork loin chops, ¾ to 1-inch-thick
2½ teaspoons salt, divided
1½ teaspoons black pepper, divided
¼ cup dried cherries, minced
2 tablespoons honey
2 tablespoons canola oil
4 ounces wild mushrooms, roughly chopped
1 bunch curly kale, stemmed and roughly chopped
1, 29-ounce can of cannellini beans, strained and rinsed
½ teaspoon minced rosemary
2 tablespoons room temperature butter
Preheat an oven to 325 degrees Fahrenheit.
Place the onion quarters and carrot pieces in a sauce pot and pour in the red wine vinegar, red wine, 1 cup of beef stock; Add 2 thyme sprigs, parsley stems, bay leaves, juniper berries, and ½ teaspoon salt. Simmer this mixture on medium heat until it reduces by one-quarter, about 30 minutes.
Meanwhile, season the wild boar or pork chops with 1 teaspoon salt and ½ teaspoon pepper.
Heat a grill or grill pan to medium-high heat then place the chops on the grates and sear for 2 to 3 minutes on each side, until caramelized. Transfer the chops to a sheet pan or roasting pan and place them in the oven for 12 to 14 minutes, or until they reach an internal temperature of 130 degrees Fahrenheit.
Pour the sauce through a strainer into a large measuring cup, to remove aromatic vegetables and herbs, then back into the saute pot. Set it over medium-high heat, add the dried cherries and honey; Simmer for 10 minutes, or until it has reduced again by one-quarter of its original volume then set aside.
Remove the loin from the oven, transfer it to a cutting board, and cover with foil for 5 to 7 minutes.
Heat the canola oil in a large saute pan over medium-high heat. Saute the mushrooms until they begin to brown, about 7 minutes, then add the kale, cannellini beans, ½ cup of beef stock, thyme leaves, 1 teaspoon salt, 1 teaspoon black pepper, and minced rosemary. Stir until kale is wilted and the beans are warmed through. Finish by tossing the mixture with the minced parsley.
Finish the sauce by whisking in 2 tablespoons of softened butter and serve immediately.