Wild Boar Stew with Chicory

Wild Boar Stew with Chicory

A hearty scoop of wild boar stew is a much-loved classic. The secret of tender pot roast is "time". So let the dish simmer gently, until the meat has become tender. Serve with chicory and boiled potatoes. Winter life can be beautiful.

Ingredients for Wild Boar Stew with Chicory:

serves 4:

3 pounds -1350g wild boar stew

4 slices of smoked bacon

9 oz - 250g mushrooms

3 thick onions

1 bottle of red wine

1 tablespoon of flour

3 tablespoons of blueberry jam

2 slices of gingerbread

1 tablespoon of mustard

1 cinnamon stick

2 cloves

5 juniper berries

10 black peppercorns

a few leaves of laurel

a few sprigs of thyme

chicory

4 stumps chicory

1 tablespoon mayonnaise

1 dash of natural vinegar

a few sprigs of chives

a few sprigs of tarragon (optional)

pepper and salt

How to make Boar Stew with Chicory Salade:

Peel the onions, cut them in half and cut them into large pieces.

Heat a large stew over medium heat and add a knob of olive oil.

Braise the onion on the hot oil. Let the onions fry, so that they get color and some caramelize. Stir regularly in the pot so that the onions do not burn.

Cut the rind from the strips of smoked bacon. Also remove any pieces of cartilage.

Cut the bacon into strips about half an inch wide.

Heat a casserole and fry the pieces of bacon until golden brown and a little crispy.

Clean the mushrooms and cut each mushroom in quarters. Fry the mushrooms with the bacon strips.

After a few minutes, add the mushrooms and the bacon to the onions.

Lower the heat.

Use the bacon casserole a second time. Melt a knob of butter in it and give the wild boar pieces a crust. Do not fry too much meat at once and do not constantly stir in the pan. The meat does not have to be cooked at all.

In the meantime, collect a few sprigs of thyme and some bay leaf. Bind the herbs together with some kitchen twine, and put the herbs in the pot with onion, bacon and mushrooms.

Place the cubed colored meat in the large stew.

Pour the red wine into the pan in which you colored the meat. While the alcohol evaporates, stir all the tasty deposits.

Pour the warm wine into the meat stew and powder the stew with some flour and stir.

Preheat the oven to 284°F - 140°C.

Add a cinnamon stick and put the rest of the seasonings in the tea egg. This way you can easily remove it afterwards.Put the cloves (2), juniper berries (6), some black peppercorns in the mortar and crush them with the pestle. Spoon the mashed spices into the tea infuser and place the metal egg in the cooking pot.Cut the slices of gingerbread into cubes and let them stew. Finally add the currant jam and the sharp mustard.

Place the lid on the (ovenproof) pot and put it in the preheated oven at 284°F - 140°C. (You can also cook the dish on a low heat. Make sure that you stir it regularly. Now the meat has to become butter tender, which takes time.

Allow about 2 hours cooking time (or longer) to get the best result.

The chicory salad:

Prepare the chicory salad shortly before meals.

Rinse the chicory, and cut away the tough bottom part of each stump, cut the vegetables into thin strips and put them in a mixing bowl.

Rinse some chives and tarragon leaves and cut them into the finest pieces.

Sprinkle the fresh herbs over the chicory.

Spoon a little mayonnaise into the bowl and mix everything. Do not overdo with the mayonnaise.

Taste and finish the salad with a dash of vinegar, some pepper from the grinder and a little salt.