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Wild boar stew with plum and vanilla sauce, potato noodles and salsifies

Don’t be afraid of game!

December 26th, 2017 | main dishes

Time and again I hear: “I have never prepared game, I don’t know whether I can do that.” This concern is nowadays absolutely unfounded. The days of strong smell and taste are long gone. So-called “Haut goût” (French for „high taste“) referred to the very intense, slightly unpleasant smell that arose when the meat was stored too long without proper cooling. Today, in the age of cold stores and freezers, it does not exist any longer. So, get to the wild feast.

Don’t be afraid of game!

Wild boar stew with plums and vanilla

(4 – 6 servings / braising time: 2 hours)

2 onions
1 parsley root
150 g carrots
dice in small squares
3 ts canola oil
1 kg wild boar stew
sear the meat in hot oil in batches
Salt, pepper
season, add the vegetables and sauté
1 ts tomato paste
add, briefly roast
500 ml venison stock
deglaze with stock
1 vanilla bean
scrape out, add pulp and pod to the goulash
2 bay leaves
3 juniper berries
3 cloves
1ts seasoning for game (I prefer „Altes Gewürzamt“)
add spices, cover and allow to simmer for 1.5 to 2 hours
1 – 2 ts cornstarch
solve in a bit of cold water and thicken the sauce to taste
3-4 ts plum jam
season with jam, salt and pepper

AND this is how the wife of the captain does it:

When I use frozen venison, I defrost it overnight in the fridge covered with buttermilk in a sealed container. So the meat stays tender.

As a side dish, I recommend red cabbage or salsifies and homemade potato noodles or dumplings (spaetzle), which I use to have freezed in stock. Then you have just to fry them in butter, season with pepper and nutmeg – done! And, of course, my Vanilla Quince fit perfectly to the wild pig stew.

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