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Wild Boar Stew With Mushrooms

4 Servings

NOTES : https://www.thetastychilli.com/wprm_print/3816

2 Lb (or 1 kg) wild boar stew meat
3 medium onions, peeled and finely chopped
9 Oz (or 250 grams) white mushrooms, Cleaned / Cut In Quarters
2 Cup (or 500 ml) red wine, Sub With Tom Juice If Alc Free
2 Tbl flour
2 Tbl Dijon mustard
2 Tbl cranberry jam
1/3 Cup (or 80 ml) stock
2 Tbl unsalted butter
2 Tbl cooking oil
2 bay leaves
2 Clove
1 Tsp black pepper corns or allspice crushed
1 cinnamon stick
1 sprig fresh thyme
Sea salt to taste

In a frying pan, heat the butter and sear the meat cubes on all sides until brown. Work in batches in order not to cool the pan down while browning the meat. Set the meat aside and deglaze the frying pan with ? of the red wine.

Heat the olive oil in a heavy-bottomed pot and fry the onions for 3 minutes on medium heat. Add the chopped mushrooms and fry for another 2 minutes. Add the browned meat cubes and mix well. Add flour over the ingredients in the pot and stir well until all is covered with a thin layer of flour. Fry for 2 minutes.

Deglaze with the rest of the wine and add the wine which was used to deglaze the frying pan. Add the mustard and cranberry jam as well as all the other herbs and spices. Add the stock. Turn the stove to very low heat and let the stew simmer uncovered for at least 90 minutes. Check if the meat is tender, if not, leave to simmer longer until soft and tender. (or slow cooker for 6-8 hours - tender meat)

Season with salt and pepper to taste before serving.


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