A hearty wild boar stew, slow-cooked until the meat falls apart — perfect for a cold day.
Serves: 4
Prep: about 30 min + at least 4 hours marinating (or overnight)
Cook: about 3 hours
Ingredients
- 1.2kg wild boar shoulder or leg, cubed
- 2 onions, roughly chopped
- 3 cloves garlic
- 2 carrots, cut into chunks
- 250g diced bacon
- 500ml red wine
- 500ml game or beef stock
- 2 bay leaves
- A few sprigs of thyme
- 5 juniper berries, lightly crushed
- 2 tablespoons flour
- Butter or oil for frying
- Salt and pepper
Equipment
- A large casserole dish or stew pot with a lid
- Cutting board and knife
- A colander
Method
1. Marinate the meat for at least 4 hours, preferably overnight, in the red wine with bay leaves, thyme and juniper berries.
2. Remove the meat from the marinade and pat dry. Keep the marinade.
3. Render the diced bacon in the pot and set aside. Sear the meat in batches in the remaining fat until browned all over.
4. Add the onion and garlic and fry briefly.
5. Sprinkle in the flour and stir well.
6. Deglaze with the reserved marinade and the stock. Return the carrot and bacon to the pot.
7. Bring to a boil, lower the heat, and let it simmer gently for 2.5 to 3 hours until the meat is tender and falling apart.
8. Season to taste with salt and pepper.
Serving tip
Delicious with mashed potatoes, red cabbage, or thick slices of bread to mop up the sauce.
Photo: dronepicr, via Wikimedia Commons (CC BY 2.0)
