Wild Boar Stew with Cranberries
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 5 hrs 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg game meat (wild boar), from the leg
- 1 tablespoon spice mixture, wild spices (juniper berries, coriander, peppercorns, bay leaves, etc.)
- 2 onions)
- 2 carrot (s)
- 500 ml red wine
- 2 tablespoons oil
- 1 tablespoon tomato paste
- 200 ml vegetable broth or meat broth, strong
- 2 tablespoon cranberries
Print Recipe
Pin Recipe Instructions
- Cut the wild boar meat into cubes about 2-3 cm in size. Crush the wild seasoning in a mortar as finely as possible. Peel the onions and cut into rings. Peel the carrots and cut into small cubes. Put all ingredients in a freezer bag and fill up with half a liter of red wine. Seal the bag and marinate for 5 hours or a whole day. Always turn the bag over.
- After marinating, drain well over a sieve. Heat the oil and sear the vegetables and meat in at least 2 portions. Add 1 tablespoon of tomato paste and season with salt and pepper. First add a cup of the marinade, then gradually add 200 ml of broth and then, until the end of the cooking time, fill up with the marinade again and again. After about 45 minutes add the lingonberries and cook a little more until the sauce is fairly thick.
- As a side dish, I recommend my South Tyrolean bacon dumplings or homemade spaetzle, as well as red cabbage and pears with cranberries. As a drink there is of course the wine that was used for the marinade, e.g. a Baden-Württemberg Trollinger or a Palatinate Dornfelder.
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