WILD GAME

RECIPE

WILD BOAR STEW

with Apricots, Almonds and Juniper Berries

Aimpoint Wild Boar Stew Recipe

AIMPOINT
WILD GAME RECIPES

Created By The Swedish Chef Peter J. Skogström

Fallow-deer 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

  1. Cut the meat in cubes, 2-3 cm, and brown in butter, season with salt and pepper.

  2. 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.

  3. 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.

  4. Fry the sliced onions together with almonds, apricots and raisins, and add it to the stew together with the diced potatoes.

  5. 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.

Aimpoint Wild Boar Stew Recipe