🍽️ Tender Wild Boar Stew with Morels

Name: Tender Wild Boar Stew with Morels
Total time: 30 min
Yield: 4 servings
Ingredients: tarragon; peel of half an orange (, untreated); 40 ml rapeseed oil (, cold-pressed); 300 g small shallots; 400 g baby carrots; 1 kg wild boar meat (leg or shoulder); 3 tbsp rapeseed oil; sea salt; freshly ground black pepper; 1 tbsp raw sugar; 1 tbsp tomato paste; 250 ml red wine (, dry); 500 ml game stock; 40 g cornstarch; 1 tbsp crushed juniper berries; 1 bay leaf; 1 clove; 1 cinnamon stick; 100 g fresh chanterelles (, alternatively 10 g dried); 1 tbsp rapeseed oil

766 kcal · 30 min · 4 servings

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Ingredients

tarragon
peel of half an orange (, untreated)
40 ml rapeseed oil (, cold-pressed)
300 g small shallots
400 g baby carrots
1 kg wild boar meat (leg or shoulder)
3 tbsp rapeseed oil
sea salt
freshly ground black pepper
1 tbsp raw sugar
1 tbsp tomato paste
250 ml red wine (, dry)
500 ml game stock
40 g cornstarch
1 tbsp crushed juniper berries
1 bay leaf
1 clove
1 cinnamon stick
100 g fresh chanterelles (, alternatively 10 g dried)
1 tbsp rapeseed oil

Instructions

1. Wash the tarragon and dry it using a salad spinner.
2. Pluck the fine leaves from the stems and chop them finely.
3. Chop the stems into small pieces as well.
4. Wash the orange thoroughly under hot water and dry it.
5. Peel off the thin zest using a vegetable peeler.
6. Warm the rapeseed oil together with the orange zest and tarragon stems to about 80 degrees Celsius.
7. Let the mixture cool down again.
8. Strain the oil through a fine sieve to remove the solid ingredients.
9. Mix the cooled oil with the previously chopped tarragon leaves.
10. Preheat the oven to 120 degrees Celsius fan-forced.
11. Peel the shallots and set them aside.
12. Wash, trim, and peel the carrots if necessary.
13. Cut the wild boar meat into approx. 4 cm cubes.
14. Sear the meat cubes in batches in rapeseed oil.
15. Remove the seared meat from the pan and place it on a plate.
16. Season the meat with salt and pepper.
17. Add the shallots and carrots to the remaining cooking fat.
18. Sauté the vegetables briefly.
19. Add the sugar and glaze the vegetables with it.
20. Stir in the tomato paste and roast it briefly.
21. Deglaze the pan with a splash of red wine.
22. Let the liquid reduce.
23. Repeat the deglazing and reducing process 3 to 4 times until the wine is used up.
24. Add meat stock (fond) to fill the sauce.
25. Bring the sauce to a boil.
26. Mix cornstarch with a little water.
27. Thicken the sauce with the starch solution.
28. Place the spices in a spice bag or a tea bag.
29. Close the bag securely.
30. Add the spice bag and the meat to the sauce.
31. Bring everything to a boil once more.
32. Place the lid on the pan or pot.
33. Braise the stew in the oven for 2 to 3 hours until the meat is tender.
34. Clean the fresh morels and remove the stems.
35. Halve the morels.
36. Rinse them briefly under running water.
37. Dry the morels immediately on kitchen paper.
38. Alternatively, take 10 g of dried pointed morels.
39. Soak the dried morels in lukewarm water.
40. Halve the soaked morels.
41. Wash them again and dry them.
42. Fry the morels in rapeseed oil, stirring, for approx. 2 minutes.
43. Season the morels with salt.
44. Season the stew with vinegar, salt, and pepper.
45. Serve the stew together with the morels and the tarragon-orange oil.
46. Serve wide ribbon noodles as a side dish.

Nutrition per serving

kcal: 766
Protein: 57 g · Fett/Fat: 43 g · Carbs: 28 g