Do I need to use red wine for the braised wild boar?

Yes, red wine gives the dish a rich flavor. You can also use other types of wine such as white wine or port.

Can I make braised wild boar in advance?

Yes, you can make this dish in advance and store it in the refrigerator or freezer. The dish can be reheated before serving.

Braised wild boar

Name: Braised wild boar
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 1 kg wild boar stew meat; Marinade:; 3 tbsp balsamic syrup; 1 orange; 2 tbsp olive oil; 2 tbsp mustard; 1 cinnamon stick; 4 cloves; 400 ml red wine; 1 tbsp butter; 2 shallots; 2 cloves of garlic; 1 good tablespoon of flour; 5 stalks of celery; 4 carrots; Thyme bay leaf; 1 tsp crushed juniper berries; Pear syrup; 500 ml game stock

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1 night marinating + 1h15

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Braised wild boar, full of flavor with super tender meat due to marinating and easy to prepare in advance!

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Ingredients

What do you need?

Quantity: 4P

1 kg wild boar stew meat

Marinade:
3 tbsp balsamic syrup
1 orange
2 tbsp olive oil
2 tbsp mustard
1 cinnamon stick
4 cloves
400 ml red wine

1 tbsp butter
2 shallots
2 cloves of garlic
1 good tablespoon of flour
5 stalks of celery
4 carrots
Thyme bay leaf
1 tsp crushed juniper berries
Pear syrup
500 ml game stock

1 kg wild boar stew meat

Marinade:
3 tbsp balsamic syrup
1 orange
2 tbsp olive oil
2 tbsp mustard
1 cinnamon stick
4 cloves
400 ml red wine

1 tbsp butter
2 shallots
2 cloves of garlic
1 good tablespoon of flour
5 stalks of celery
4 carrots
Thyme bay leaf
1 tsp crushed juniper berries
Pear syrup
500 ml game stock

Preparation method

How do you make this?

Pour the meat and marinade into a sieve with a bowl underneath to catch the juices.

Put all the ingredients for the marinade in a bowl, mix the meat in it, and let it marinate for 1 night so that the meat becomes nice and tender and flavorful.

Sauté the finely chopped shallots in butter in a cast-iron pot, let them color slightly, mix in the flour until it is completely dissolved and blended, deglaze with the game stock and stir everything well.

Peel the carrots and celery and cut them into diagonal strips, add the juniper berries, thyme, bay leaf, and pear syrup, season generously with pepper and a pinch of salt, put the lid on and let it simmer gently.

In a pan, let the butter foam and now brown the meat nicely all around, do this in batches so that the meat can brown nicely.

Add to the stew with the cinnamon stick, deglaze the pan with the red wine marinade, bring to a boil and strain into the stew pot, let simmer for about 40 minutes until the meat is tender, taste and season if necessary.

Serve optionally with endive salad and celery root puree.