Main Course
Boar Stew with Prunes
Treat yourself at Christmas with this boar daube
15 min
Prep time
6
Servings
Medium
Difficulty
15 min
Total time
Cocotte
Cooking method
Ingredients
Instructions
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1
Marinate 1 bowl of prunes in armagnac for 24 hours
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2
Make a marinade with: thyme, bay leaf, salt, pepper, onions, carrots, turnips, cloves, garlic, shallot, parsley and enough red wine to cover the wild boar.
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3
Marinate for 24 hours.
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4
Brown the pieces of wild boar then remove them.
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5
Add in their place, chopped onions and fresh bacon, then simmer gently to melt everything together.
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6
Return the meat, then add the marinade juice and half-and-half broth to generously cover
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7
Cook for a minimum of 3 hours with the lid slightly ajar
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8
Sauté the mushrooms in a pan for 20 minutes
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9
Add to the meat the prunes and some of their juice (the whole amount, if you like armagnac) as well as the mushrooms 10 to 15 minutes before serving.
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