Wild boar stew

Wild boar stew with honey and orange. No matter which table you put it on, it will be a hit. With marinating and slow boiling, the meat becomes delicious!

Materials

For the wild boar stew

2 kg wild boar
2 tbsp flour
5 dry onions
1 pc. garlic
1/2 fl. olive oil
1 tbsp sugar
2 tomatoes
1½ fl. dry red wine
1/2 fl. cognac
1/4 fl. balsamic vinegar
1 orange (the peel)
2 tbsp honey
2 bay leaves
5 allspice grains
Salt Pepper (freshly ground)

For the wild boar stew

Put the meat in the marinade first.

Cut the meat into portions, put it in a bowl, sprinkle 2 tbsp. coarse salt, sprinkle with 1/3 fl. vinegar and cover with cold water.

We leave it from 5 hours to 1 whole night in the refrigerator.

With this marinade for wild boar, most of the blood and its heavy smell will go away.

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

Cut the onions into quarters with a knife.

Heat half the olive oil in a saucepan and let the onions wilt for 10 minutes on medium heat.

Finally, sprinkle them with sugar.

Add the garlic.

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

Mix well, let the meat absorb it.

Heat the remaining olive oil in a pan and brown the pieces of meat little by little on all sides.

Add the browned pieces to the pot with the onions.

Add the cognac, wine and balsamic to the last pieces of meat and let them boil vigorously for 4-5 minutes.

Pour everything together into the pot with the onions.

Cut the tomatoes crosswise and add them.

We also add the bay leaves, allspice and orange peel.

Cover the wild boar and simmer the food in the pot for about 2 hours and 30 minutes, until the meat melts in your mouth and the sauce is well set and mellow.

Towards the end of boiling, add salt and pepper and add honey.

During boiling, check the liquids in the pot.

If necessary, add a little water.

Serve the winey wild boar stew with mashed potatoes or pilaf.