Amontillado sherry braised pulled boar with coleslaw & dressing



#SP This recipe is created for the 6th International Sherry Week as part of the Sherry Week Blogger Competition. As always, all opinions are my own. #sherryweekblog

As you all know, I love a good challenge! So when I got selected as a finalist for the Sherry Week Blogger Competition I was beyond excited as I have never cooked with sherry before. Now there’s many kinds of sherry, but the one I worked with was Amontillado sherry. It’s a dry, aromatic sherry with aromas of hazelnut and hints of wood. There are many ways to produce Amontillado though, so some have a paler color and sharper notes. Others have more of a nut & wood notes and a darker colour. For this recipe we’re using El Tresillo Amontillado Fino, with notes of dried fruit, old oak and toasted hazelnuts.

Those hazelnut aromas is one of the reasons why I decided to pair it with boar. It’s such an underused and underappreciated ingredient, even though it’s a very lean and low in cholesterol. I kept the recipe fairly easy, but it does need to go in the oven for some time. We’re first going to brown the boar in a frying pan along with some onions, and then we’re using the sherry to soak up all the flavour from from the pan. This will then be the sauce we’re going to braise the boar in. The boar is then braised in the oven for a few hours in those lovely sherry juices, with only a bit of thyme and bay leaf. Last but not least we’re then going to pull the boar apart once it’s tender enough.

As a side dish I added a homemade coleslaw, with a dressing made of mayonnaise, honey, apple cider vinegar, mustard and olive oil. I also made some pickled red onion, which also had a dash of sherry in it.



Adjust Servings
550g boar fillet or stewing meat
1 large red onion
10 twigs of thyme
1 bay leaf
300ml Amontillado sherry
450ml water
1 tablespoon
100g red cabbage
100g white cabbage
100g carrots
15g frozen or fresh parsley
100g mayonnaise
1tablespoon mustard (mild)
125ml apple vinegar
2tablespoons apple vinegar
2tablespoons sugar
3tablespoons olive oil
2teaspoons ground cloves
300g burger buns or sliders
salt & pepper


For the pickled red onion
Slice up half the red onion into small strips. Mix 250ml warm water with 125ml vinegar and 1 tablespoon of sherry and stir in the sugar.
Add to a jar and shake it well, then add the red onion. Set aside at room temperature for at least 1 hour, then transfer to a fridge.
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For the dressing
Mix mayonnaise, mustard, honey, olive oil with 2 tablespoons of apple vinegar and set aside in the fridge
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For the coleslaw
Remove the outer layers of the red & white cabbages and the iceberg lettuce. Peel the carrots. Finely grate the carrot and slice up the cabbages & lettuce into thin strips.
Put everything together in a big bowl, add parsley and 3 tablespoons of the dressing - you can always add more once you're sitting down to eat.
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Preheat the oven to 140°C Fan.
If you're using fillets, slice them up into medium chunks (the size of stewing meat).
Heat up butter in a frying pan. Pat the boar dry with paper towel and season with salt, pepper & cloves.
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Slice up half a red onion into strips and fry, transfer them to the casserole.
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Sear the boar at high heat in the frying pan in only a few drops of butter.
Make sure all sides are browned well, then transfer to the casserole.
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Important: don't clean the pan!
Pour in the sherry & water and add the bay leaf and thyme and bring to a boil, this will allow the brown bits from the boar to mix in with the sauce.
Pour half of it on top of the boar and put the lid on. Place in the oven for 1 hour (give it a good stir halfway through), then add the rest of the sauce and put the lid back on to cook for another hour (make sure to stir it a couple of times in between).
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Check the boar, if you can't pull it apart yet put it back on for another 15 minutes at a time.
Pull the boar apart and serve with burger buns, coleslaw, pickled red onion and dressing (and your favourite chips).
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Can be made gluten-free using gluten-free buns

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