Wild boar stew

Wine-braised wild boar stew with honey and orange. It will be a hit at any table. Marinating and slow cooking make the meat incredibly delicious!

Ingredients

For the wild boar stew

2 kg wild boar
2 tbsp flour
5 yellow onions
1 clove garlic
1/2 cup olive oil
1 tbsp sugar
2 tomatoes
1½ cups dry red wine
1/2 cup brandy
1/4 cup balsamic vinegar
1 orange (its peel)
2 tbsp honey
2 bay leaves
5 allspice berries
Salt and pepper (freshly ground)

For the wild boar stew

First, marinate the meat.

Cut the meat into portions and place it in a bowl. Sprinkle with 2 tbsp coarse salt, pour over 1/3 cup vinegar, and cover with cold water.

Leave it in the refrigerator for 5 hours or overnight.

This wild boar marinade will remove most of the blood and strong odor.

Remove the wild boar from the marinade and drain it on paper towels.

Cut the onions into quarters with a knife.

Heat half the olive oil in a wide, shallow pot and cook the onions over medium heat for 10 minutes, until softened.

Finally, sprinkle them with the sugar.

Add the garlic.

Place the meat in a bowl and sprinkle it with the flour.

Mix well so the meat absorbs it.

Heat the remaining olive oil in a frying pan and brown the meat in batches on all sides.

Add each browned batch to the pot with the onions.

When browning the last batch of meat, add the brandy, wine, and balsamic vinegar, and let it boil rapidly for 4-5 minutes.

Pour everything into the pot with the onions.

Score the tomatoes in a cross and add them.

Also add the bay leaves, allspice, and orange peel.

Cover the wild boar and simmer in the pot for about 2 hours and 30 minutes, until the meat is meltingly tender and the sauce is thick and glossy.

Toward the end of cooking, add salt, pepper, and honey.

Check the liquid in the pot as it cooks.

Add a little water if needed.

Serve the wine-braised wild boar stew with mashed potatoes or rice pilaf.