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Drunken Boar

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. Perfect with a bold red wine.


12 servings
  • 12 fluid ounces gin
  • 6 fluid ounces dry vermouth
  • 36 juniper berries, dried, bruised
  • 4 1/2 pounds boar stew meat, trimmed and cut into 1 1/2-inch chunks
  • 4 1/2 ounces Glace de Viande Gold®
  • salt, to taste
  • pepper, to taste
  • flour, for coating
  • 3 fluid ounces vegetable oil
  • 1 1/2 pounds onion, diced
  • 6 garlic cloves, minced
  • 1 ounce parsley, fresh, chopped
  • 2 bay leaves
  • 9 ounces green olives, pimento-stuffed
  • 12 fluid ounces sour cream


  1. Combine the gin, vermouth, and juniper berries in a large bowl. Add the boar, cover, and refrigerate for at least 8 hours or up to 2 days.
  2. Lift the meat from marinade and blot dry on paper towels. Preheat the oven to 325°.
  3. Combine the marinade with the Glace de Viande Gold®. (It does not have to dissolve.)
  4. Season the boar with salt and pepper and lightly coat it in flour, patting to remove the excess. Heat 2 ounces of the oil 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, working in batches. As the pieces brown, remove them from the pan and set them aside.
  5. Add the remaining oil 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.
  6. Remove the pan from oven, discard the bay leaf, stir in the olives and sour cream, and season to taste with salt and pepper.
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Classic French Stocks and Sauces