Wild boar stew. And some forest mushrooms. And veg. Simple.
Wild boar is lean, healthier than pork, and it’s tasty. Not cheap or easy to find though. And not many people out there know how to cook with it.
But recently, a well known “budget” supermarket in the UK have started to stock it. Lets call it “Lidol”. It’s good meat, I hope they keep it on, and not as expensive (£16/kg) as other places, online for example. A pack of 500g could feed 4 people.
Below is a wild boar stew, or wild boar casserole recipe, see the short video first and decide if you’s like to give it a go.
- 500g wild boar meat (cubed)
- 6 slices smoked bacon
- 1 leek
- 1 red pepper
- 1 handful of mushrooms
- 2-3 cloves of garlic
- 2-3 bay leaves
- 2 smoked dried chilies (optional)
- 2 spoons white flour
- 1 spoon oil
- 50ml white wine (optional)
- 1 teaspoon sweet paprika, 1/2 teaspoon chili powder (optional), 1/2 teaspoon black pepper, 1/2 teaspoon fenugreek (or cumin), 1/2 teaspoon dried thyme, salt to taste
A cast iron pan (pot) is best for this wild boar stew as it heats up quite well, and it will prevent the food from sticking to the bottom as it cooks a long time on a low fire.
- Chop bacon, crisp up in a touch of oil. Remove.
- Dust meat with flour, shake off the excess. Brown the meat on all sides in the left over fat from bacon. Remove.
- Add the cut vegetables, leek, pepper, garlic to the pan and soften for a couple of minutes. Pour in the wine (or not if using just water)
- Get the meat and the bacon back to the pan. Add spices, bay leaves and chilies. Leave out the chili powder and dried chilies if you don’t like spice. Stir well.
- Cover with water (stock could be used as well, veg, chicken), cover and let it cook on a low fire until the meat has softened and the sauce has thickened.
- Once done add the mushrooms turn the fire off and leave for a few minutes. They’ll cook from the residual heat in the pot.
Serve with rice, mash potato, polenta, fresh bread, or whatever you fancy. And some nice pickles.
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