Wild boar stew Provençal style Ingredients: 2 l of - red wine - 3 - carrots - 2 - onions - 200 g of - bacon - 2 - very ripe tomatoes - 2 tablespoons of - olive oil freshly ground pepper salt - 2 kg of - wild boar in the gîte or chuck - 1- bouquet garni (thyme bay leaf rosemary) - 3 cloves of - garlic - 1 small can d'- unpitted black olives.
Utensils： 1 Kitchen knife - 1 salad bowl 1 Wooden spoon 1 casserole dish - 1 Electric slow cooker 1 pitter
Total time:
3h40
Preparation:
40 min -
Cooking:
3h
Phase 1
The day before, prepare the marinade:
Phase 2
Slice the onions, cut the carrots into slices, crush the pods without peeling them, peel the tomatoes and cut them into quarters, cut the wild boar into 5 cm pieces.
Phase 3
In a large salad bowl, pour the wine, salt and pepper, add the bouquet garni, the bacon, the wild boar and the vegetables, mix everything well, cover and keep refrigerated for at least 12 hours.
Phase 4
Drain the meat and bacon over the marinade (to preserve as much juice as possible).
Phase 5
In a casserole dish, heat the olive oil over high heat then add the meat and bacon until the juice has completely evaporated.
Phase 6
Add the vegetables, marinade, olives and cook for 1h30 over low heat.
Phase 7
Let everything cool then heat again over very low heat for 1h30.
Phase 8
Serve with fresh pasta.
Utensils： 1 Kitchen knife - 1 salad bowl 1 Wooden spoon 1 casserole dish - 1 Electric slow cooker 1 pitter
Total time:
3h40
Preparation:
40 min -
Cooking:
3h
Phase 1
The day before, prepare the marinade:
Phase 2
Slice the onions, cut the carrots into slices, crush the pods without peeling them, peel the tomatoes and cut them into quarters, cut the wild boar into 5 cm pieces.
Phase 3
In a large salad bowl, pour the wine, salt and pepper, add the bouquet garni, the bacon, the wild boar and the vegetables, mix everything well, cover and keep refrigerated for at least 12 hours.
Phase 4
Drain the meat and bacon over the marinade (to preserve as much juice as possible).
Phase 5
In a casserole dish, heat the olive oil over high heat then add the meat and bacon until the juice has completely evaporated.
Phase 6
Add the vegetables, marinade, olives and cook for 1h30 over low heat.
Phase 7
Let everything cool then heat again over very low heat for 1h30.
Phase 8
Serve with fresh pasta.