Wild Boar Stew
Mild autumnstew of wild boar
- Servings4 Portions
- AllergensMilk, Wheat
- Cook Time45 min
Mild autumn stew of wild boar. This is an old recipe I first made when I was around 14 years old and it has stayed with me since then so I do not remember its origin. It is a fairly mild stew with a clear taste of juniper and chanterelle, which should go well for the whole family. Even though it contains a lot of ingredients, I think this is a good recipe for beginners as it is difficult to fail and the result is very good. The recipe also uses a lot of ingredients that belong in the autumn and it can be very satisfying to pick mushrooms and apples in nature and then create a hearty stew when you get home. You can also brag that you cooked wild boar, which may sound a bit exotic when you are young - you do not have to say that you instead bought pork butt at the nearest grocery store.
I do things a little differently now, but thought I would post this according to how 14-year-old me cooked everything. This recipe is a bit of a time capsule for me and it evokes some memories when I cook it. Above all, I thought about how good it was that my parents involved me with cooking from a fairly young age and what it has given me. Undoubtedly, the moments I spent in the kitchen with both parents and grandparents have been a big reason why I still appreciate cooking and can only hope that todays parents let their children participate in cooking as much as possible - its a good investment in the future.
The recipe contains some things that can be difficult to get hold of and can always be replaced with something else. For example, fresh chanterelles can be replaced with canned (200g fresh against about 110g from a jar), which I did in the video, but if you have access to fresh, it is preferable. The meat does not have to be wild boar, regular pork butt is a good substitute and is easier to get hold of. Apple juice can be replaced with apple puree. Homemade broth can of course be replaced with broth made on bouillon cubes and water.
Brussels sprouts are something that you either like or dislike. I like them and think its an important part of this stew. When I think about it, this may have been the first dish that contained brussels sprouts that I liked and since then it has been a favorite.
Another thing that I remember using in this recipe, but that was not on my old notes was black currant jelly. A small dollop of currant jelly will be good, you do not want the whole dish to be too sweet.
I think potatoes are the best accompaniment to this dish. Whole boiled, pressed, oven-roasted or mashed potatoes work well. I also replaced the potatoes with rice, which was also perfectly ok. Besides that, I do not think that the stew needs so much more accessories - it is good as it is.
|Energy||2682 kcal||670.5 kcal||100 kcal|
|Carbohydrates||139.73 g||34.93 g||5.21 g|
|Fat||180.5 g||45.12 g||6.73 g|
|Protein||138.66 g||34.66 g||5.17 g|
|Sugar||71.34 g||17.84 g||2.66 g|
|Salt||11.8 g||2.95 g||0.44 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Brown the meat in a pot and set aside.
- Brown onions, mushrooms and carrots.
- Put the meat back in the pot.
- Add salt and flour and stir.
- Add broth and all the spices.
- Let the stew simmer until the meat is tender (about 20 minutes).
- Mix in the rest of the ingredients, stir and bring to a boil.
- Serve with boiled or baked potatoes. Garnish with fresh parsley.