Chunks of wild boar are marinated in gin and vermouth with juniper berries and then braised in a rich broth to make a hearty stew. Sour cream and olives are stirred in at the end to make this soul-satisfying cold-weather dish--serve it with your favorite bold red wine.
1/2 cup gin
1/4 cup dry vermouth
12 juniper berries, bruised
1 1/2 pounds well-trimmed, lean boar stew stew meat, silver skin and fat removed, cut into 1 1/2-inch cubes
1 1/2 ounces Glace de Viande Gold®
Salt and ground black pepper
Flour for coating
2 tablespoons Graisse de Canard Gold® or peanut oil, divided
1 large onion, diced
2 large cloves garlic, minced
4 tablespoons chopped fresh parsely
1 bay leaf
3 ounces pimento-stuffed green olives (about 30 olives
1/2 cup sour cream
Combine the gin, vermouth, and juniper berries in a resealable plastic bag or bowl. Add the boar, seal or cover, and refrigerate for at least 8 hours or up to 2 days.
Lift the meat from marinade and blot dry on paper towels. Preheat the oven to 325°.
Combine the marinade with the Glace de Viande Gold®. (It does not have to dissolve.)
Season the boar with salt and pepper and lightly coat it in flour, patting to remove the excess. Heat 1 1/2 tablespoons of the Graisse de Canard Gold® in a large, heavy pan. When the oil is almost smoking, slowly add the meat and sauté until it is brown on all sides, about 4-5 minutes, stirring often. As the pieces brown, remove them from the pan and set them aside.
Add the remaining Graisse de Canard Gold® and onion to the pan, and sauté until the onion is light brown. Stir in the garlic, cook 30 seconds, and then add the marinade mixture, parsley, and bay leaf. Bring the liquid to a boil, stirring to scrape all the browned cooking bits from the pan. Return the meat to the pan, cover it tightly, transfer it to the oven, and cook until the meat is fork tender, at least 1 1/2 hours.
Remove the pan from oven, discard the bay leaf, stir in the olives and sour cream, and season to taste with salt and pepper.
Wild boar is a rich, flavorful game meat available from some specialty food stores and butchers and from a number of online vendors.
Wine Pairing: A Rhone red wine, Chianti, or Shiraz/Syrah