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Carbonnade of Wild Boar  HT  MC  Belgian  105mins

 

 

Serves  4      Hot   Game  Alcohol  Stew Main Course Dairy free  Eggless  Belgium  Europe

 

Ingredients

   1kg/2lb Wild Boar, diced

   50g/2oz Vegetable oil

   225g/8oz Onions, sliced

   25g/1oz Flour

   600ml/20fl.oz. Dark Beer

   150ml/5fl.oz Water

   1 Bouquet Garni

   Salt and Black Pepper

   4 Juniper Berries, lightly crushed

 

Instructions

 

1. Season the flour with salt and pepper and toss the wild boar cubes in the flour to coat on all sides. Set aside.

 

2. Heat the oil in a large frying pan, add  the onions and fry until browned. Add the meat and brown on all sides.

 

3. Transfer to a heatproof casserole or large saucepan, add the beer, water, juniper berries and bouquet garni, mix well then bring to the boil.

 

4. Reduce the heat, cover and cook  for 1˝  hours, adding extra liquid if necessary.

 

5. Strain the cooking liquor into a saucepan, bring to the boil and skim the fat from the surface.

           

6. To serve - strain the sauce back over the meat and serve from the casserole.

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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