Wild Boar Shanks

The deeply flavored meat of this cut (from just above the knee joint of a wild boar hind leg) is very lean, high in gelatin, and is best prepared using a slow, moist cooking method such as braising. This allows all the connective tissues and marrow to break down and create a thick sauce as it cooks. Be sure to have potatoes or bread to soak up all the delicious juices.

To braise wild boar hindshanks, start by preheating your oven to 325°F (163°C). Season the hindshanks generously with salt and pepper. In a pot, heat some oil over medium-high heat and sear the hindshanks until they turn golden-brown on all sides. Remove the hindshanks from the pot and set them aside.

In the same pot, add aromatic vegetables like onions, carrots, and celery. Sauté them until they become fragrant and begin to soften. Return the hindshanks to the pot and pour in enough liquid, such as broth or wine, to partially submerge them. The liquid will help tenderize the meat and infuse it with flavors.

Cover the pot with a lid and transfer it to the preheated oven. Allow the hindshanks to braise for approximately 2.5 to 3 hours, or until the meat becomes tender and easily pulls away from the bone. You can check the doneness by piercing the meat with a fork or using a meat thermometer, aiming for an internal temperature of around 195°F (90°C).

Once the hindshanks are cooked, remove them from the oven and let them rest for a few minutes before serving. During this time, the juices will redistribute, resulting in a more flavorful and succulent dish.

To complement add fresh herbs like rosemary, thyme, and sage to the braising liquid. These herbs will enhance the aroma and taste of the dish. Additionally, consider incorporating seasonal fruits such as peaches, apricots, or berries into the braising liquid. The fruits will provide a touch of sweetness and brightness that perfectly complements the bold flavor of the wild boar hindshanks.

We partner with experienced trappers in Texas to provide wild boar that is just that - truly wild. The animals are humanely cage trapped in Texas, and then brought to USDA-inspected plants for processing, the same as farm-raised hogs.

Because of the growing numbers of wild boar in Texas, the law permits year-round hunting of these feral hogs. Our process is good for the environment and the local farmers, because the boar are quite destructive to crops, trees and other plant life.

Since we use large cages that do not harm the boar, and process them properly, we can offer this wild game meat under USDA law, which forbids hunted game to be sold.