Wild Boar Stew with Porcini Mushrooms
Ingredients
- Ingredients
- 1 kilogram Goulash (wild boar)
- 2 carrots
- 2 onions
- 2 garlic cloves
- 2 Tbsps clarified butter
- 2 Tbsps Pastry flour
- 250 milliliters bold white wine
- 500 milliliters Game stock
- salt
- freshly ground peppers
- 1 tsp Juniper berries
- 1 bay leaf
- 1 tsp peppercorns
- 250 grams Porcini mushroom
- 4 sprigs thyme
- 100 milliliters Whipped cream
- 1 Tbsp lingonberry (from a jar)
- 1 Tbsp gin
Preparation steps
Rinse the stew meat, pat dry and, if necessary, dice into small pieces. Peel the carrots, onions and garlic and chop everything finely. Brown meat in a roasting pan in 1 tablespoon clarified butter. Add vegetables and cook briefly. Sprinkle in flour, stir well and pour in the wine. Add a little stock, season with salt and pepper and simmer half covered about 1.5 hours. Gradually as more stock as needed. Place the juniper berries, bay leaf and peppercorns in a spice bag and add to stew about 30 minutes before end of cooking.
Clean the mushrooms and cut into slices. Sauté in remaining clarified butter in a frying pan until browned. Add to stew during the last 15 minutes of cooking along with thyme and cream. Cook with lid off for last 15 minutes. Remove the spice bag.
Season with lingonberries, gin, salt and pepper. Serve with white bread, if desired.
