Game Meat Stew with Mash
ready in 2 h. 30 min.
- For the stew
- ¾ cup smoked Bacon (rashers, finely diced)
- 2 tablespoons vegetable oil
- 5 cups Wild boar (shoulder, ready to cook, cut into bite-sized pieces)
- sweet paprika
- 3 cups onions (finely diced)
- 2 cloves garlic (finely diced)
- 1 tablespoon tomato puree
- 1 ½ cups lager (beer)
- 1 cup Game stock
- 2 bay leaves
- 3 peppercorns
- ½ teaspoon Juniper Berry
- 1 sprig rosemary (finely chopped)
- 3 sprigs thyme (finely chopped)
- For the red cabbage
- 2 ½ tablespoons clarified butter
- 1 tablespoon sugar
- 1 onion (finely diced)
- 1 Apple (peeled and finely diced)
- 10 cups red Cabbage (finely sliced)
- 4 tablespoons Vinegar
- 2 bay leaves
- 3 cloves
- 1 cup Liquid (e. g. stock)
Render the fat from the diced bacon in a pan. Fry until crispy, then remove and drain on kitchen paper.
Add the oil to the bacon fat and fry the meat in batches. Season with salt and ground black pepper, dust with paprika and remove from the pan.
Sweat the onion and garlic in the cooking fat and stir in the tomato purée, allowing to colour slightly. Deglaze with half the beer then return the meat and bacon to the pan and pour over the game stock. Add the rest of the beer and braise over a medium heat for around 1.5 hours. Put the spices in a spice bag and add to the stew together with the chopped herbs.
For the cabbage, heat the butter in a wide-based pan and brown the sugar lightly in the fat. Add the diced onion and apple and braise lightly. Add the cabbage and a little vinegar, season with salt and stir together well. Add the remaining spices and pour over some of the liquid. Braise the vegetables over a moderate heat for around 45 minutes, adding extra liquid as required.
Cook the potatoes in boiling salted water for around 30 minutes. Drain and allow the steam to evaporate, then press through a potato ricer and mix together with the butter and milk to form a smooth purée. Season to taste with salt, ground black pepper and nutmeg.
Remove the spice bag from the stew, check the seasoning and serve on warm plates with the red cabbage and mashed potato.