Wild Boar Stew with Wine, Honey and Orange

This is a sublime winter dish designed for the most demanding guests. Melt in the mouth wild boar, wonderfully marinated, so it can take on great flavours! Remember to check the liquid throughout the cooking time. 

Ingredients

• 2kg wild boar
• 2 tablespoons flour
• 5 onions
• 1 clove of garlic
• 1/2 tea cup of olive oil
• 1 tablespoon sugar
• 2 tomatoes
• 1½ tea cup of dry red wine
• 1/2 tea cup of brandy
• 1/4 tea cup of balsamic vinegar
• a piece of orange zest
• 2 tablespoons honey
• 2 bay leaves
• 5 pimento grains
• salt
• freshly ground pepper

Method

Cut the meat in serving portions. Place it in a bowl, sprinkle with 2 tablespoons of sea salt, pour over ⅓tea cup of vinegar and cover it with cold water. Put it in the fridge for at least 5h, better still, overnight. This is the way to remove most of its blood along with the stench. Remove from the water and pat it dry with a piece of kitchen paper. Cut each onion in four pieces. Use a shallow, wide casserole-type pan and half the olive oil, to wilt the onions for 10 minutes, then sprinkle them with the sugar. Add the garlic. Put the meat in a bowl and sprinkle with the flour. Stir well for the meet to suck up the flour. Warm the remaining olive oil in a frying pan and brown the meat on all sides, a few portions at a time. Put the portions you have already browned in the casserole with the onions. When you are browning the last add the brandy, wine and balsamic vinegar and let them simmer over high heat for 4-5 minutes. Empty the lot in the casserole. Score a cross along the tomatoes stem and add them in. Add the bay leaves, pimento grains and orange zest. Put the lid on and simmer over medium heat for approximately 2h and 30 minutes, until the meat melts in mouth and the sauce thickens and mellows. Season with salt and pepper and add the honey towards the end of cooking time. Check the liquid from time to time and add water if necessary. Serve with potato mash or rice.

portions 6

Preparation Time 10 minutes

Baking time 150 minutes

Source: www.argiro.com.gr