All recipes

Wild boar stew With apricots, almonds and juniper berries

4 Servings

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

To serve:

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.