Wild Boar Stew with Sauteed Plums

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Wild Boar Stew with Sauteed Plums
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 14 h. 30 min.
Ready in

Ingredients

for
8
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
How healthy are the main ingredients?
Mirabelle plumTomatoCelerysugaronioncarrot

Preparation steps

1.

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.

2.

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.

3.

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. 

4.

For serving: Serve the wild boar stew on top of the plums. Serve with potatoes if desired.