Modern Italian main course (game / braise)
A slow-braised, lacquered wild boar shoulder with a glossy orange-juniper sauce, plated with silky celeriac purée and bitter-sweet charred radicchio for a modern Italian balance of depth, lift, and restraint.
Recipe video
(detailed, step-by-step)
Optional overnight perfume (best result, not mandatory)
Mise en place: zest oranges (avoid pith), crush juniper, portion boar into 2–3 large chunks for even braising.
Rub boar with orange zest, crushed juniper, pepper, rosemary, bay, and half the salt. Cover and refrigerate 8–12 hours.
Full mise en place + heat setup
Dice mirepoix (carrot/celery/onion) evenly; measure wine, stock, juice, honey, butter. Preheat oven to 150°C / 300°F.
Pat boar very dry (paper towels).
Sear for depth (don’t rush this)
Heat a heavy pot/Dutch oven until medium-high. Add olive oil, then boar. Sear 3–5 min per side until a dark, even crust forms. Remove to a tray.
Build the base (fond = flavor)
Add pancetta to the same pot; render 2–3 min. Add mirepoix + garlic; sweat 6–8 min until glossy and lightly golden. Stir in tomato paste; cook 1 min to caramelize.
Deglaze + braise (exact order matters)
Pour in red wine, scraping the bottom. Reduce by about half (liquid looks slightly syrupy). Return boar to pot. Add stock + 90 g / 3.2 oz of the orange juice. Bring to a gentle simmer, cover, and braise in oven 2.5–3 hours, turning once.
Celeriac purée (silky, not watery)
Simmer celeriac in milk + cream with a pinch of salt until very tender (15–20 min). Drain but keep a little cooking liquid. Blend with butter until glossy; adjust texture with a spoon of reserved liquid. Keep warm.
Bitter-green accent (balance the orange)
Sear radicchio cut-side down in a hot pan with olive oil 1–2 min until lightly charred; salt lightly.
Sauce: orange lacquer + butter finish
When boar is tender (fork slides in with minimal resistance), remove meat and tent with foil 20 min. Strain braising liquid; press lightly on solids (don’t mash). Reduce strained liquid with remaining orange juice + honey until it coats a spoon. Whisk in butter off-heat. Add cocoa (optional) for a subtle, darker finish. Season carefully.
Plate like contemporary Italian fine-dining
Swipe celeriac purée. Place a chunk of boar (or sliced portion) on top. Spoon lacquered sauce around, not over everything. Add radicchio for height. Finish with microplaned orange zest “snow” and a few rosemary needles. Rest, breathe, serve.
