Wild Boar StewOrigin: Ancient Period: Traditional |
Ingredients:
1kg wild boar meat, cubed 
Method:The day before marinate the meat in the ale, juniper berries and herbs. Place in the fridge and allow to marinade over night. The following day drain the meat (but reserve the ale), add the oil to a metal casserole dish, add the vegetables and meat and fry until the meat has browned. Add the reserved ale, bring to a boil then add the honey and pearl barley. Boil vigourously until the volume has reduced by a third. Reduce the heat, half cover the casserole and allow to simmer gently for about 2.5 hours, until the meat is completely tender. At this stage remove the meat, turn the heat to high and boil vigourously until the sauce thickens (add a little roux if desired). Return the meat to the pot, allow to re-heat for 10 minutes and serve in bowls with a good hunk of leavened bread. Find more Christmas Recipes Here |
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