Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?



Carbonnade of Wild Boar  HT  MC  Belgian  105mins



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



   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




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  


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.



Click here to ask a culinary question

More information about this recipe

 Follow us  



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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©