Main content

Vanilla Infused Wild Boar Cheeks



  • 1.

    Chop the thyme roughly and rub it on to the meat with salt. Sear the meat on both sides in a hot pan with olive oil. To the pan, add the juniper berries, garlic, pink eschallot and vanilla beans. Add the diced vegetable and stir and sauté. When the vegetables start to stick to the bottom of the pan, add the beef stock and red wine (shiraz or merlot are best). Stir in the vanilla paste.

  • 2.

    Transfer the boar cheeks into a really hot, smaller pot to braise. Add the vegetable and stock mixture from the pan and reduce for 2 hours. Be sure to skim the top every half hour, as the fat from the meat will rise.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Vanilla Infused Wild Boar Cheeks.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings