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

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

  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