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 stew meat
plain flour
butter
onion
garlic
game stock
Trappist beer
cream
wild boar with mustard cream sauce
bay leaf
cloves
juniper berries
grain mustard
liquid honey
currant jelly
piment d'Espelette
parsley
taste and tradition
the fiery passion
ingredients - info
wild boar stew meat
plain flour
butter
onion
garlic
game stock
Trappist beer
cream
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
taste and tradition
the fiery passion
