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Drunken Boar
Adapted from More Than Gourmet
Wild boar is a favorite among hunters and wild game connoisseurs. Fortunately or unfortunately you don’t have to hunt to find wild boar meat these days. A favorite way to prepare and eat boar meat is in a delicious stew. This slowly cooked stew has all the flavors to satisfy the palate of a hungry hunter.
Servings: 4
Ingredients:
1/2 cup Gin1/4 cup dry Vermouth
12 Juniper berries, bruised
1 1/2 lbs well-trimmed, lean boar stew meat, silver skin and fat removed, cut into 11/2-inch cubes
1 1/2 oz Glace de Gibier Gold® (Game or Venison Stock) ***
flour for dredging
1–2 tbs peanut oil
salt and freshly ground black pepper
1 large onion, diced
2 large cloves garlic, minced
4 tbs chopped flat-leaf parsely
1 bay leaf
3 oz pimento-stuffed green olives
1/2 cup sour cream
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1. Combine gin, vermouth, and juniper berries in a resealable plastic bag or bowl. Add boar, seal or cover, and refrigerate for at least 8 hours or up to 2 days.
2. Lift meat from marinade and blot dry on paper towels.
3. Preheat oven to 325°F
4. Combine marinade with Glace de Gibier Gold®. (It does not have to dissolve.)
5. Lightly dredge boar in flour, patting to remove excess.
6. Heat 11/2 tbs of oil in a heavy casserole. When almost smoking, slowly add pieces of boar so meat quickly browns, about 4–5 minutes, stirring often so as not to burn.
7. As pieces brown, remove them to a bowl, season with salt and pepper, and set aside. Add remaining oil and onion, and sauté until light brown.
8. Stir in garlic, cook 30 seconds, then add marinade mixture, parsley, and bay leaf. Bring liquid to a boil, scraping up all browned cooking bits.
9.Return meat to casserole, cover tightly, transfer to oven, and gently cook until meat is fork tender, at least 1 1/2 hours.
10. Remove pan from oven, discard bay leaf, stir in olives and sour cream, taste to adjust seasonings, and serve.
Cooking Tips:
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.
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