Wild boar hunter's stew

 Wild boar differs in many ways from it's domestic cousin. Other then the different appearance, the meat is also different in aroma and taste. Usual pork is not a difficult kind of meat to prepare, but wild boar requires a bit more cooking skills.

Wild boar is usually prepared as a stew or in sauces with a side dish of gnocchi, bread dumplings or pasta. It's meat is a lot more lean then pork and has less calories and fat content. This recipe contains many ingredients which are a perfect accompaniment for wild boar and when it is all combined together in the right way it creates an extraordinary blend of flavours in every bite.

Prep time: 3h 30 mins

Cook time: 2hrs

Serves 4

Ingredients:

1kg diced wild boar round

100g diced bacon

1 tbs garlic powder

1 tbs dijon mustard

3 bay leafs

1l of mineral water

2 onions

1 medium sized carrot

1 medium sized parsley root

1 tbs concentrated tomato paste

1 tbs powdered sweet paprika

1 tsp powdered hot paprika

200 ml beef cube soup

200 ml white wine

200 ml red wine

30g dried porcini mushrooms

50 g dried cranberries

50 g dried plums

Instructions:

1st of all season the meat with salt and pepper then add mustard, garlic powder, bay leaf, mineral water, mix well and leave to marinate for about 3 hours or overnight.

Finely dice onions, carrot and parsley root. Heat up oil in a cooking pan and add the diced bacon and the vegetables. Simmer while stirring until the vegetables soften up.

Add the meat and continue simmering until all the meat is browned and half of the fluid evaporates. Add the concentrated tomato paste, both powdered paprika's, cranberries and plums and keep simmering.

After 15 minutes pour in the previously prepared beef cube soup and cook on low heat for an hour and a half.

Add the white and red wine, dried porcini, stir and cook on medium heat for another 15 minutes.

Serve with bread dumplings.