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Wild boar stew

About the recipe

Prepare for a festive meal with this delicious wild boar stew, which you can easily make a day in advance for extra flavor!

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Servings:

4 persons

Region:

Europe

Kitchen:

-

Working hours:

1 hour

Total preparation:

2.5 hours

Course/dish:

Main course

M, f, v or v

Meat

Material:

-

Season:

-

Complexity:

Simple

Ingredients and supplies

  • 1.2 kg wild boar stew meat
  • 8 slices of smoked bacon
  • 250 g mushrooms, quartered
  • 4 onions, coarsely chopped
  • 1 bottle of red wine
  • 2 tbsp flour
  • 1 tbsp blueberry jam
  • 2 slices of gingerbread
  • 1 tbsp hot mustard
  • 2 cloves
  • 5 juniper berries
  • 10 black peppercorns
  • 3 bay leaves
  • 1.5 tbsp dried thyme or 3 sprigs fresh thyme
  • Dash of vinegar
  • baking butter/vegetable oil
  • epper and salt

Prep-work

We like to do the cutting beforehand. It means a bit more washing up because you have to use all sorts of containers, but afterwards it is more relaxing because you only have to follow the correct order of activities.

Cut the bacon slices in half and then into short strips.

  • Cut the mushrooms into slices and also into quarters for variety.
  • Do not chop the onions, but cut them into larger pieces.
  • Cut the 2 slices of gingerbread into small cubes and pat the meat dry.

So those were the preparations! Now the real work can begin.

Preparation

Heat the pan and add enough butter or vegetable oil.

Fry the bacon strips in it until they are nicely brown and crispy.

Then add the onions and fry until they are translucent.

Add the mushrooms after a few minutes and fry them as well.

Add the 2 tablespoons of flour and let it cook, if there is not enough liquid in the pan add a dash of wine to prevent the flour from burning!

Reduce the heat to low and add the thyme and bay leaf.

Take a frying pan or skillet, add butter and fry the pieces of meat until they have a brown crust. If you have too much meat for the pan, do it in parts, fry a whole pan, take half out (put on a plate for a moment) put the rest in the frying pan/skillet, turn on and take the pieces out when they have a nice brown color.

Then pour the cubes of colored meat into the other pan and turn the heat to high.

Pour some of the wine into the frying pan and stir to loosen any residue (and therefore the flavour!).

Add the warm wine to the casserole with the meat, add the rest of the wine and top up with (warm, preferably boiling) water until the meat is submerged.

Crush the cloves, juniper berries and peppercorns with a (kitchen) knife and add to the stew together with the gingerbread, jam and mustard.

Bring to a boil and then let it simmer gently for at least 2 hours on low heat, longer is also possible. Taste in between and add salt and pepper to taste.

We ate it with (frozen) green beans (heat briefly, drain and add a knob of butter and shake before serving) and mashed potatoes

So you can prepare this the day before use!

KPK

​

4 februari 2018

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