Wild Boar Braise


2 lbs. wild boar shoulder, butchered to 2″ cubes
4 c. mirepoix, lg dice
2 new crop apples, gala or honeycrisp
1 bunch thyme
3 T. stone ground mustard
1 c. white wine
8 c. chicken stock
2 bay leaves
6 peppercorns
2 c. apple cider
2 T. kosher salt
4. oz. pure olive oil

Carmelize boar meat in a hot pan until deep golden brown on all sides. Place meat in braising pan. Add mirepoix to the same pan, and carmelize on medium heat, careful not to scorch the fond. Deglaze with white wine. Bring to a simmer. Reduce by half. Add applecider, mustard, and remaining ingredients, including chicken stock. Bring to a simmer and pour over boar in braising pan. Cover with foil and braise for 3 1/2 hours at 325 degrees.

Remove meat from braise. It should be falling-apart tender. Strain braising liquid through fine mesh strainer and reserve.