Quick-braised fatty shoulder steaks from a feral hog, cooked with mushrooms and soured cream.

Fatty shoulder steaks from the top part of the front 5-rib section can be cooked in a multitude of ways, from grilling to quick-braised, as we are doing here. 

Forestière implies mushrooms in the French vernacular, and there are both fresh and dried mushrooms in this recipe. Use any fresh mushrooms that are available, from grocery store-bought white mushrooms to wild morels or chanterelles. Grinding dried mushrooms (any kind will work; I used dried oyster mushrooms) and adding them to the braise thickens and further flavors this stew.

Shoulder steaks cook to tender quickly, so only about an hour in the oven is required before enriching the braise with creme fraîche or Mexican crema. Serve this with mashed potatoes or rice with sautéed spinach, green beans, a green salad or glazed carrots.

Serves 4

20 ounces coppa or shoulder steaks, cut 1” thick

Salt and pepper, or brine them for 4-6 hours

1 cup all-purpose flour

4 tbsp butter

1 small onion, diced

1 leek, diced (optional)

10 ounces fresh mushrooms, roughly chopped if large, kept whole if small

4 sprigs fresh thyme, leaves only

¼ cup mushroom powder, ground from about 1 ½ cups dried mushrooms

1 cup white wine

3 cups pork, turkey or chicken stock

¾ cup crème fraîche, Mexican crema or sour cream

Preheat the oven to 325°F.

Season the pork steaks, or brine them in the refrigerator for 4-6 hours. Dry them well, then dredge in flour, shaking off the excess.

Heat the butter over medium-high heat in a lidded pan large enough to hold all the ingredients. Once the butter is hot, add the pork steaks and brown on both sides, about 4 minutes. Remove the pork to a plate and add the onions, leeks, mushrooms and thyme to the pan. Cook, stirring often, until tender and starting to brown lightly, about 4-6 minutes. Season with salt and pepper and add the mushroom powder. Stir the powder to incorporate, then add the wine. Cook the wine for a couple of minutes, add the stock and return the pork to the pan. Bring to a simmer, put the lid on the pan and place in the oven. Cook for 1 hour, then return the pan to the stovetop over medium-low heat. Add the sour cream and stir to incorporate, then check the seasoning. Serve with mashed potatoes or rice, with a green salad or sauteed spinach.