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Home > Recipes > With Classic Venison Stock
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Drunken Boar
Serves: 4
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Ingredients:
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- ½ c. (125 mL) gin
- ¼ c. (60 mL) dry vermouth
- 12 juniper berries, bruised
- 1½ lbs. (650 g) well-trimmed, lean boar stew, silver skin and fat removed, cut into 1˝-inch cubes
- 1½ oz. (45 g) Glace de
Gibier Gold®
- Flour for dredging
- 1-2 T. (15-30 mL) peanut oil
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- Salt and freshly ground black pepper
- 1 large onion, diced
- 2 large cloves garlic, minced
- 4 T. (50 g) chopped flat-leaf parsely
- 1 bay leaf
- 3 oz. (85 g) pimento-stuffed green olives
- ½ c. (125 mL) sour cream
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Combine gin, vermouth, and juniper berries in a resealable plastic bag or bowl. Add boar, seal or cover, and refrigerate for at least 8 hours or up to 2 days. Lift meat from marinade and blot dry on paper towels. Preheat oven to 325° F
(160° C). Combine marinade with
Glace de Gibier Gold®. (It does not have to dissolve.) Lightly dredge boar in flour, patting to remove excess. Heat 1˝ T
(23 mL). of oil in a heavy casserole. When almost smoking, slowly add pieces of boar so meat quickly browns rather than steams, about 4-5 minutes, stirring often. As pieces brown, remove them to a bowl, season with salt and pepper, and set aside. Add remaining oil and onion, and sauté until light brown. Stir in garlic, cook 30 seconds, then add marinade mixture, parsley, and bay leaf. Bring liquid to a boil, scraping up all browned cooking bits. Return meat to casserole, cover tightly, transfer to oven, and gently cook until meat is fork tender, at least 1˝ hours. Remove pan from oven, discard bay leaf, stir in olives and sour cream, taste to adjust seasonings, and serve.
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