Recipes
Caro
And Wild boar goulash with baby vegetables
Ingredients
- 1.5 kg haunch of wild boar
- 3 carrots
- 2 onions
- 3 unpeeled cloves of garlic
- Green of leek
- Paris mushrooms
- 10 prunes
- 50 g redcurrant jelly
- Parsley stalks
- Juniper berries
- Clove
- Peppercorns
- Red wine
- Thickened brown veal stock
- Peanut oil
- Salt, pepper
For 4 persons Preparation time: 1h | Cooking time: 2h30 | Marinade: 24h
- Cut the meat into pieces and marinate it with the wine and the vegetables (carrots, onions, garlic cloves, green part of leek and aromatic flavourings).
The next day:
- Drain the meat, carefully dry it and season it with salt and pepper.
- Keep the marinade and the vegetables.
- Brown the pieces of wild boar on all sides in a frying pan.
- Place all of the meat in a large casserole.
- Sweat the vegetables in the same frying pan and add them to the meat.
- Sprinkle lightly with flour.
- Place over the heat for a minute and then add the red wine and the thickened brown veal stock.
- Add a few Paris mushrooms for flavour.
- Cook covered for two and a half hours at gas mark 5/6 (170°C), checking that it does not become dry.
- Remove the meat and strain the cooking liquid.
- Correct the seasoning and texture and then pour back over the meat with the redcurrant jelly and the prunes.
- Simmer gently on a very low heat.
- As an accompaniment, you could serve some poached and then roasted quinces, with some crushed chestnuts and caramelized button onions.
