👨‍🍳 作り方

1. 1

   Pat the wild boar cubes dry with paper towels. In a bowl, toss the boar with flour, salt, and pepper until evenly coated.

   💡 プロのコツ: Drying the meat ensures a better sear.
2. 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

   💡 プロのコツ: Sear in batches to achieve a good crust.
3. 3

   Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.

   ⏱️ 10 minutes

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
4. 4

   Add minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Stir in tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.

   ⏱️ 2 minutes
6. 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. 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

   💡 プロのコツ: The meat should be fork-tender.
8. 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

   💡 プロのコツ: Adjust liquid if stew becomes too thick.
9. 9

   Remove bay leaves and herb stems before serving. Season with additional salt and pepper to taste.

   ⏱️ 5 minutes