WILD GAME
RECIPE
WILD BOAR STEW
with Apricots, Almonds and Juniper Berries
AIMPOINT
WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Wild boar stew cooking with Peter Skogström, chef of the year 2006 and winner of the national competition Chef's Challenge 2015 in Sweden.
Read about the wild game cooking passion here.
INGREDIENTS
4 SERVINGS
| 2 lb / 900 g | Wild Boar Shoulder/Collar |
| 3 tbsp | Tomato Puree |
| 2 cup / 5 dl | Red Wine |
| 4 cup / 1 l | Stock |
| 8 pcs | Bay Leaves |
| 4 pcs | Thyme Twigs |
| 1 pcs | Garlic Colve, Whole |
| 10 pcs | Juniper Berries |
| 2 pcs | Shallots, Sliced |
| 0,5 cup / 1 dl | Raisins |
| 15 pcs | Apricots, Dried |
| 0,5 cup / 1 dl | Almonds, Roasted |
| 0,5 cup / 1 dl | Herbs, Mixed |
PREPARATION
-
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.
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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.
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Let it cook for 5 minutes then add the herbs, and if needed, thicken with cornstarch and season with salt and pepper.
SERVE WITH
Boiled Potatoes, chopped and unpeeled.
