wild boar with mustard cream sauce
Dust the wild boar chops with flour and sear them in a hot pan with butter. Cut the onion into half pieces and fry them in some butter until golden brown. Towards the end of the baking time, add a few cloves of crushed garlic and fry with them.
Put the roasted meat with the fried onion in a casserole dish. Top up with game stock, a bottle of Trappist beer and culinary cream until the meat is swimming. Add a bay leaf, some cloves and crushed juniper berries. Mix with a generous tablespoon of grain mustard, a little liquid honey to taste and a few tablespoons of currant jelly. Season with pepper from the mill and salt. Allow the stew to simmer uncovered on a low heat for at least 1 ½ to 2 hours or longer, until the meat is tender. Serve with side dishes of your choice or as on the photo: pure celeriac with parsnip puree with mustard and rolls of princess beans in Ardennes ham. Finish with piment d'Espelette and chopped parsley.
ingredients - info

wild boar with mustard cream sauce

bay leaf cloves juniper berries grain mustard liquid honey currant jelly piment d'Espelette parsley
Nederlands - français
wild boar stew meat plain flour butter onion garlic game stock Trappist beer cream
?
Belgian Cuisine and more creative cooking
Dust the wild boar chops with flour and sear them in a hot pan with butter. Cut the onion into half pieces and fry them in some butter until golden brown. Towards the end of the baking time, add a few cloves of crushed garlic and fry with them.
Put the roasted meat with the fried onion in a casserole dish. Top up with game stock, a bottle of Trappist beer and culinary cream until the meat is swimming. Add a bay leaf, some cloves and crushed juniper berries. Mix with a generous tablespoon of grain mustard, a little liquid honey to taste and a few tablespoons of currant jelly. Season with pepper from the mill and salt. Allow the stew to simmer uncovered on a low heat for at least 1 ½ to 2 hours or longer, until the meat is tender. Serve with side dishes of your choice or as on the photo: pure celeriac with parsnip puree with mustard and rolls of princess beans in Ardennes ham. Finish with piment d'Espelette and chopped parsley.

wild boar with

mustard cream

sauce

bay leaf cloves juniper berries grain mustard liquid honey currant jelly piment d'Espelette parsley
wild boar stew meat plain flour butter onion garlic game stock Trappist beer cream
?
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Belgian Cuisine and more creative cooking
Nederlands
français
DIRECTIONS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
INGREDIENTS