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Alberta Wild Boar Stew with Root Vegetables
A hearty and flavourful stew featuring tender wild boar, slow-cooked with robust root vegetables and herbs, embodying the rugged spirit of Alberta's wilderness.
🧂 Ainekset
- 2 lbs Wild boar shoulder(cut into 1.5-inch cubes)
- 0.25 cup All-purpose flour
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 medium Yellow onions(chopped)
- 4 minced Garlic cloves
- 3 medium Carrots(peeled and chopped)
- 3 chopped Celery stalks
- 2 medium Parsnips(peeled and chopped)
- 1.5 lbs Potatoes(Yukon Gold or red, cut into 1-inch cubes)
- 4 cups Beef broth
- 1 cup Red wine(dry, such as Merlot or Cabernet Sauvignon)
- 2 tbsp Tomato paste
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 1 Fresh rosemary sprig
- 1 tbsp Worcestershire sauce
👨🍳 Ohjeet
- 1
Pat the wild boar cubes dry with paper towels. In a bowl, toss the boar with flour, salt, and pepper until evenly coated.
💡 Ammattilaisvinkit: Drying the meat ensures a better sear. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the boar in batches, ensuring not to overcrowd the pot. Remove browned meat and set aside.
⏱️ 10-15 minutes💡 Ammattilaisvinkit: Sear in batches to achieve a good crust. - 3
Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
⏱️ 10 minutes💡 Ammattilaisvinkit: Scrape up any browned bits from the bottom of the pot. - 4
Add minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 5
Stir in tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
⏱️ 2 minutes - 6
Pour in the red wine and scrape the bottom of the pot to deglaze. Bring to a simmer and cook for 5 minutes to reduce slightly.
⏱️ 5 minutes - 7
Return the browned boar to the pot. Add beef broth, bay leaves, thyme sprigs, rosemary sprig, and Worcestershire sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the boar is tender.
⏱️ 2 hours💡 Ammattilaisvinkit: The meat should be fork-tender. - 8
Add the chopped parsnips and potatoes to the stew. Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender.
⏱️ 1 hour💡 Ammattilaisvinkit: Adjust liquid if stew becomes too thick. - 9
Remove bay leaves and herb stems before serving. Season with additional salt and pepper to taste.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓Wild boar can be leaner than pork, so be careful not to overcook it.
- ✓A Dutch oven is ideal for this type of slow-cooked stew.
- ✓This stew tastes even better the next day.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add mushrooms or other seasonal vegetables like Brussels sprouts.
- For a spicier kick, add a pinch of red pepper flakes.
- Serve over mashed potatoes or with crusty bread.