2 lb / 900g wild boar, shoulder or collar
3 tbsp tomato puree
2 cup / 1 pint / 5,0dl red wine
4 cup / 2 pint /1 litre stock
8 bay leaves
4 thyme twigs
1 garlic clove, whole
10 juniper berries
2 shallots, sliced
0,5 cup / 0,2 pint / 1 dl raisins
15 apricots, dried
0,5 cup / 0,2 pint / 1 dl almonds, roasted
0,5 cup / 0,2 pint / 1 dl herbs, mixed
boiled potatoes, chopped, unpeeled
Cut the meat in cubes, 2-3 cm, and brown in butter, season with salt and pepper. Add the tomato puree, wine and stock, bring to a boil and skim.
If you own a pressure cooker you can use that. It’ll save you time and you’ll get a wonderful and rich stew.
Add the bay leaves, thyme, garlic and juniper berriers and let it cook in the pressure cooker for about 35 minutes, or if you use a regular pot, let it simmer on the stove for 2 hours.
Fry the sliced onions together with almonds, apricots and raisins, and add it to the stew together with the diced potatoes. Let it cook for 5 minutes then add the herbs, and if needed, thicken with cornstarch and season with salt and pepper.