Easy wild boar bourguignon Ingredients: 4 carrots - 4 tablespoons of - flour - 75 cl of - red wine - 200 g of - bacon - 2 onions - (or even the equivalent in frozen sliced onions) salt - 50 g of - butter - pepper - 800 g of - wild boar - 3 garlic - (or granulated garlic) 1 bouquet garni - 250 g of- button mushrooms- in can.
Utensils：
- 1 Knife- kitchen knives 1 casserole- 1 frying pan- frying pans 1 Wooden spoon- 1 Lid- 1 Electric slow cooker- 1 cutting board- cutting boards 1kitchen scale- scales
Total time: 1h50 Preparation: 20 min Rest:- Cooking: 1h30
Phase 1
Cut the meat into pieces as for beef bourguignon.
Phase 2
In a pressure cooker, brown the meat and bacon in the butter.
Phase 3
Add the sliced onions, mushrooms and chopped carrots.
Phase 4
Sprinkle with flour. Mix.
Phase 5
Let it come back for a moment.
Phase 6
Moisten with the red wine which should cover the meat.
Phase 7
Add salt and pepper.
Phase 8
Add the garlic and bouquet garni.
Phase 9
Close the pressure cooker and cook over low heat for 1h30 from the moment the valve turns.
Phase 10
This Burgundy can be served with a puree.
Utensils：
- 1 Knife- kitchen knives 1 casserole- 1 frying pan- frying pans 1 Wooden spoon- 1 Lid- 1 Electric slow cooker- 1 cutting board- cutting boards 1kitchen scale- scales
Total time: 1h50 Preparation: 20 min Rest:- Cooking: 1h30
Phase 1
Cut the meat into pieces as for beef bourguignon.
Phase 2
In a pressure cooker, brown the meat and bacon in the butter.
Phase 3
Add the sliced onions, mushrooms and chopped carrots.
Phase 4
Sprinkle with flour. Mix.
Phase 5
Let it come back for a moment.
Phase 6
Moisten with the red wine which should cover the meat.
Phase 7
Add salt and pepper.
Phase 8
Add the garlic and bouquet garni.
Phase 9
Close the pressure cooker and cook over low heat for 1h30 from the moment the valve turns.
Phase 10
This Burgundy can be served with a puree.