Wednesday, December 2, 2015

Wild Boar Stew

Preparation Time       20 minutes

Plus 2 days marinade
Cooking Time          150 minutes
Ingredients for 8 people

For the marinade :

2kg of wild boar cut into cubes
1 bottle of Fitou or Corbières red wine (or similar)
3 sprigs of thyme
3 bay leaves
Half a teaspoon of Cayenne pepper
5 onions

For the stew

75g of flour
1 stock cube
100g of lardons
8 carrots
drizzle of olive oil
pinch of salt  and pepper


In a big bowl add the wild boar, sliced onions, thyme, bay leaf and Cayenne pepper and the wine.

Mix well, cover and leave in the fridge for 2 days.

Take the meat and onions out of the marinade.  Put the marinade to one side.

In a casserole dish add the olive oil and brown the cubes of meat.  Take the meat out, add a little more olive oil and brown the onions.

Add the meat to the onions, add a pinch of salt and pepper and add the marinade.

Pre cook the lardons in a frying pan to get rid of the fat.

Drain the lardons and add them to the stew.

Dissolve the stock cube in 50cl of hot water and add to the stew.

Cook slowly with the lid on for about 1 ½ hours.

To thicken the sauce put the flour in a bowl, add a bit of warm water and mix making sure there are no lumps.

Add some of the sauce from the stew, mix and then add the flour mixture to the stew.

Mix well and leave to cook on a low heat for a further 30 minutes.

Serve with a delicious bottle of Domaine Jones Fitou.