Tag Archives: stew

Wild Boar Stew with Pomegranate

Wild Boar Stew with Pomegranate


This meltingly tender Boar stew is simmered for hours with onions and smoky bacon in a red wine sauce, with the addition of Pomegranate molasses and Pomegranate juice to achieve a dark and rich stew that becomes seriously tender. This is one of those dishes that never fails to please.


The addition of Pomegranate enhances the flavor of the meat and pairs perfectly, making the stew extra tender and adding a hint of sweetness.
Comfort cooking is one of the pleasures of the cooler months and this wild boar stew is the perfect example. It is quick to put together and then simmers for a few hours filling the air with irresistible aroma. The thought of meat simmering for hours on the stove is infinitely comforting to me.

I have added some warm spices in just the right amount to give extra flavour without overpowering the boar.
This recipe is enough for 4 to 6 people but can easily be doubled and half can be frozen for another day.


Prep time : 20 min

Cooking time : 2 hrs.

Serves : 6



INGREDIENTS:


2 ½ pounds wild boar cut into 1 inch cubes (meat cut from the leg)
Salt and pepper
¼ teaspoon all spice
2 tablespoons flour for coating meat
1 tablespoon olive oil
6 slices of thick cut bacon, chopped
2 medium onions, peeled and sliced
6 large carrots, peeled and cut thick
3 cloves of garlic, peeled
1 tablespoon tomato paste
2 tablespoons Pomegranate molasses
2 tablespoons honey
1 cup red wine
1 cup unsweetened Pomegranate juice
2-3 cups beef broth
1 teaspoon dried or 1 tablespoon fresh thyme
1 teaspoon dried or 1 tablespoon fresh Marjoram
2 Bay leaves, whole
2 teaspoons Fennel seeds
2 inch stick of cinnamon
2 to 3 tablespoons red current or other berry jam or jelly
Beurre Manié:
Mix together with your fingers or a small spoon,
2 tablespoon butter
2 tablespoon flour



INSTRUCTIONS:

Get out a big cast iron pot with lid if you have it, otherwise ant heavy bottomed pan with lid will do.
Put it on the stove and turn up the heat to high.
Add the olive oil and bacon to the pan, fry until golden and crispy and remove to a plate.
Toss the boar with the salt, pepper and all spice and coat in the flour.
Fry the boar in batches in the hot bacon-oil until nice a dark golden brown, remove and place on a plate as you go until all the meat is browned.
Next add the onion and carrot and cook for a few minutes until it has taken colour, then add the garlic, stirring all the time. Add the tomato paste, Pomegranate molasses and honey, stir to coat all the meat and vegetables.
Next add the red wine, the Pomegranate juice and first 2 cups of the beef stock, you can add more as it cooks.
Add the remaining spices; the fresh thyme, Marjoram, Bay leaves, Fennel seeds and cinnamon.
Bring to a low simmer and cook for about 2 and a half to 3 hours, checking in between. Adding more broth if needed.
Stir in the beurre manié in small teaspoon sized balls, to thicken the stew as needed. Any remaining beurre manié may be frozen and is great to have in the freezer.
Before serving the Boar stew, add the jelly to sweeten to taste.
Serve the boar stew with mashed potatoes, noodles or rice. Enjoy. Leftovers are great but highly unlikely.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Rustic Chicken meatball stew with beans, tomato and courgette.

Rustic Chicken meatball, Beans and Tomato Stew with Courgette

Rustic Chicken meatball stew with beans, tomato and courgette.

In the mood for a one-pot meal, that is not crazy heavy and won’t send you to sleep? Than this is the one for you.

It has all the comfort food characteristics, it’s cooked in one pot, it’s easy to eat, it has cheese in it….but it’s not so heavy like some of the stews and crock pot dinners you would expect now. And although I truly love all things fall and winter, sometimes you just want to lighten in up  a bit. This great one-potter is quick and easy, and even faster if you can find good quality ground chicken.

You can also double the recipe and freeze half for an other day!

Serves 4

Ingredients Chicken balls,

1 lb Chicken breast

2 tbsp. Light Olive Oil

1/2 onion, peeled and roughly chopped

1 garlic clove, peeled and roughly chopped

1 tsp. Himalayan Salt

1 egg

1/4 C. fresh breadcrumbs

1/4 C. Parmesan cheese grated

2 tbsp. chopped parsley

1 tsp. dried Oregano

Ingredients Bean and Tomato sauce;

1 courgette, cut into cubes

1 can Chopped Tomatoes

1 can of Red Kidney Beans, drained

1 tbsp olive oil

1/2 onion, peeled and chopped fine

1 garlic clove, peeled and sliced

1 tbsp. Tomato Paste

1/2 – 1  tsp. salt

freshly ground pepper

2 tsp.  (coconut) sugar

1 Bay Leaf

1 glass white  wine

1 glass of water

1 small handful Basil leafs, some torn and some left whole

Rustic Chicken meatball stew with beans, tomato and courgette.

Rustic Chicken meatball stew with beans, tomato and courgette.

Method;

Cut the chicken into cubes. Place in a food processor and pulse a few times. Add the onion and garlic. Pulse again until it resembles mince, but not too fine.

Tip into a bowl and add the remaining ingredients. Shape into golf sized balls with slightly wet hands. Put them on a plate as you go.

Place a large pan on the hob and add a tablespoon of olive oil. When hot add the chicken balls and fry turning them so they brown all over. Add the courgette cubes, stir round. Turn heat to medium high and add the onion and garlic. Cook until it begins to turn golden brown and add the remaining ingredients except the Basil. Cover partially with a lid and turn the heat to low. Let simmer for about 15 to 20 minutes until the chicken balls are cooked thru. Just before serving add all the basil and sprinkle some on top.

Serve with french bread, cooked quinoa, pasta or rice.

TIP: Add two cups of chicken stock and serve it as soup with grated Parmesan cheese.

Rustic Chicken meatball stew with beans, tomato and courgette.

Not quite what you’re looking for? How about Moroccan Meatballs with Quinoa

Moroccan Meatball with Quinoa