Wild Boar Stew Recipe from Éric Guérin

Ingredients:

• 2 pounds wild boar shoulder, cut into 2″ cubes
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 tablespoon tomato paste
• 2 cups beef or chicken stock
• 1 cup red wine
• 2 bay leaves
• 2 sprigs thyme
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 tablespoon all-purpose flour
• Salt and freshly ground black pepper

Instructions:

1. Season the wild boar with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the wild boar and brown on all sides, about 8 minutes.
3. Remove the wild boar from the Dutch oven and set aside.
4. Add the onion and garlic to the Dutch oven and sauté until the onion is translucent, about 5 minutes.
5. Add the tomato paste and cook for 2 minutes more.
6. Return the wild boar to the Dutch oven and add the beef or chicken stock and red wine.
7. Add the bay leaves and thyme and bring to a simmer.
8. Cover and simmer for 1 hour.
9. Add the carrots and celery and simmer for an additional 30 minutes.
10. Mix the flour with 2 tablespoons of water and add to the stew to thicken the sauce.
11. Season with salt and pepper to taste.

Serving Suggestions:

Serve the wild boar stew with crusty bread or over a bed of mashed potatoes or polenta. Garnish with chopped fresh herbs such as parsley or thyme, and a dollop of sour cream or crème fraîche. This delicious and hearty stew is perfect for chilly fall or winter evenings.