Wild boar and teran stew

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I developed this recipe for an Istrian themed Secret Kitchen dinner and served it with potato gnocchi (or rather njoki), topped with fried King Oyster mushrooms, parmesan, parsley and shaved white truffles. 

wildboarstew.JPGTeran is a red wine grape which is native to Istria.  You could use any hearty, rustic red with good acidity.  Instead of wild boar, which is commonly used in Istria, you could use free-range pork.

 

Recipe:  Wild boar and teran stew.pdf

Serves:  4-5 people

 

1kg wild boar shoulder meat

salt and pepper

butter and/or olive oil

200g smoked pancetta

1 onion

1 carrot

1 stick of celery

3 fat cloves of garlic

a good sprig of fresh sage

a good sprig of fresh rosemary

1 heaped tbsp plain flour

2 tbsps brandy

5 juniper berries, crushed

300ml teran wine

200-300ml chicken or beef stock

dash of red wine vinegar

 

  1. Cut the meat into 2" pieces removing any skin or large pieces of fat or sinew as you go.  Leave some fat on.  Season well with salt and pepper all over.
  2. Heat a knob of butter and dash of oil in a heavy-based casserole or other pot.  Over medium heat brown the meat on all sides, in batches so as not to crowd the pan.  Do not let the meat or butter burn.  Brown is nice; black is not.  Meanwhile remove the skin from the pancetta and cut it into thin lardons.
  3. Remove the meat and add the lardons.  Fry until the fat is rendering.  Meanwhile peel the onion, carrot and celery, roughly chop and blitz in a food processor until minced.
  4. Add the minced vegetables to the pancetta and cook another few minutes, stirring, until the vegetables soften.  Add more oil or butter if it is dry.  Meanwhile peel and mince the garlic, then add it along with the herb sprigs and cook for another few minutes until fragrant and the vegetables are caramelising.
  5. Add the boar back to the pot and sprinkle over the flour.  Cook, stirring, for a few minutes.  Add the brandy and let it reduce.  Add the juniper, wine and enough stock to barely cover.
  6. Cover and simmer very gently until the meat is tender and starting to fall apart, about two hours.  If the sauce is too thin, remove the lid so some water evaporates.  If possible, leave in the fridge overnight.
  7. Reheat if needed, remove the herb stalks, check the seasoning and add a small dash of red wine vinegar to brighten the flavour.  Serve with pasta, gnocchi or potatoes.

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