Wild Boar Stew with Sauteed Plums
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 2 stalks Celery
- cold pressed olive oil
- 1 ⅘ kilograms Leg of Wild Boar (preferably from young boar)
- 1 rosemary
- 650 milliliters Red wine
- 1 small, chopped onion
- 1 crushed garlic clove
- 1 small, chopped chili pepper
- 200 grams Tomatoes (peeled and seeded)
- salt
- freshly ground peppers
- Beef broth
- 1 jar preserved Mirabelle plum
- 1 Tbsp butter
- 2 tsps sugar
Preparation steps
For the boar stew: Peel the onions, carrots and celery, and cut into small pieces. Heat the oil in a skillet. Add the onions, carrots and celery, and cook until golden.
Place the boar in a roasting pan with the vegetables, rosemary and 500 ml (approximately 2 1/4 cups) of red wine. Cover and marinade in the refrigerator for 12 hours.
Remove the meat from the marinade. Remove the meat from the bones and cut into cubes. Heat 2 tablespoons of the olive oil in a skillet. Add the cubes and cook until fragrant.
Heat olive oil in a roasting pan. Add the onion, garlic and chile pepper, and cook until translucent. Add the meat and cook until golden. Stir in 150 ml (approximately 1/2 cup) of red wine, and bring to a boil. Add the tomatoes and season with salt and pepper to taste. Simmer over low heat for 2 hours. If necessary, add some beef broth.
For the plums: Drain the plums and cut in half if desired. Heat the butter in a skillet. Add the sugar and stir until dissolved. Add the plums and toss until coated.
For serving: Serve the wild boar stew on top of the plums. Serve with potatoes if desired.
