Wild Boar stew with parsnips and mushroom
This royal stew made of wild boar is something you need to try. Boar braised in red wine fueled with parsnips, wild mushrooms and spicy cranberries. Time to go wild!
Servings 4 people
Ingredients
- 1 kg Wild Boar Ragout
- Salt at taste
- 2 Tbsp Coffee powder
- 1 Red Onion
- 2 Tbsp Sunflower oil
- 2 Bay leaves
- 5 sprigs of thyme
- 1 tsp Dried Oregano
- 1 pinch of cinnamon
- 400 ml red wine
- 500 ml Beef broth
- 2 Tbsp cranberry jam
- 100 gr. Dried dates
- 150 gr. Gingerbread
- 2 Tbsp Mustard
- 5 parsnips
- 250 gr Paris mushrooms
- 150 gr. Chanterelles
For the spicy cranberries
- 75 gr. cranberries
- 30 ml worcestershire sauce
- 30 ml sherry vinegar
- 15 ml brown rum
- 15 ml tabasco chipotle
Instructions
For the spicy cranberries
- Mix the rum, worcestershire sauce, sherry vinegar and tabasco and pour over the cranberries.
- Soak the cranberries for at least 4 hours to absorb all flavors.
For the wild boar stew.
- Season the pieces of wild boar with salt and coffee powder. Smoke at low heat (75°C) for about 2 hrs. on the Traeger Pelletsmoker with supersmoke. When working with another type of BBQ make sure to get an indirect heat source and work at the lowest temperature possible. Add some oak wood chunks in between the coals.
- When the wild boar is smoked raise the temperature of your BBQ to high heat. Put a cast iron pan on top of the fire and add 1 tbsp. sunflower oil to bake the onions.
- Add a cast iron dutch oven to the fire and melt the butter until golden brown. Add the spices and let them bake for a couple of minutes to release their flavors.
- Add the smoked wild boar to the butter and bake golden brown
- Lower the temperature in your BBQ to 150°C and add the baked onions. Quench with red wine and the broth.
- Stir in the cranberry jam and 100 gr. the chopped dried dates. Let gently simmer for 3 hours on medium heat (until the wild boar is tender).
- 1hr. before the end of your cook session add 150gr. ginger bread basted with 2 tbsp. of mustard and let it braise in the stew for another hour until the sauce is thickened by the gingerbread.
- Bake the mushrooms and dices of parsnip in sunflower oil until golden brown. Add them together with the spicy cranberries to the stew and let simmer for another 20 minutes.