Drunken Boar

By on May 21, 2017

Wild boar is a favorite among hunters and wild game connoisseurs.

Drunken Boar Stew

Drunken Boar Stew

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.

Drunken Boar
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • ½ cup Gin
  • ¼ cup dry Vermouth
  • 12 Juniper berries, bruised
  • 1½ lbs well-trimmed, lean boar stew meat, silver skin and fat removed, cut into 11/2-inch cubes
  • 1½ 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
  • ½ cup sour cream
Instructions
  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 1½ hours.
  10. Remove pan from oven, discard bay leaf, stir in olives and sour cream, taste to adjust seasonings, and serve.

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

FREE CLUB SAUCE SEASONAL COOKBOOK!
Stay on Top of the Latest Sauces, Gear, Tips & Tricks
We respect your privacy

About The Saucemaster

I've followed the food show circuit for years, charted the winners, and personally tested the cooking sauces. Though there are literally thousands of items represented at the food shows, I've only selected the top gourmet sauces in their category for your cooking and dining pleasure.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: