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.
- 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
- 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.
- Lift meat from marinade and blot dry on paper towels.
- Preheat oven to 325°F
- Combine marinade with Glace de Gibier Gold®. (It does not have to dissolve.)
- Lightly dredge boar in flour, patting to remove excess.
- 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.
- 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.
- 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.
- Return meat to casserole, cover tightly, transfer to oven, and gently cook until meat is fork tender, at least 1½ hours.
- 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.