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Categories:
oil wild boar steak bacon onions paprika thyme berries bay leaves game stock red wine sugar egg Chanterelle mushrooms sour cream stalks parsley
Viewed: 64 - Published at: 10 years agoIngredients
- 4 tbsp oil
- 2 lbs wild boar steak
- 5 oz bacon, chopped coarsely
- 3 None onions, finely diced
- 2 tsp paprika
- 2 tsp dried thyme
- 5 None juniper berries
- 2 None bay leaves
- 1 2/3 cup game stock (or beef stock)
- 1 cup red wine
- 1 pinch sugar
- 9 oz spatzle (egg dumplings)
- 12 oz chanterelle mushrooms
- 7 oz sour cream
- 4 stalks parsley, chopped
Method
- Heat 2 tbsp of oil in a roasting pan and saute the wild boar over high heat turning regularly. Season to taste, add the bacon and onions and cook for another 2 mins. Add the paprika, thyme, juniper berries and bay leaves. Pour in the stock and red wine and a pinch of sugar. Cover and stew for about 2 hours.
- Cook the spatzle in plenty of boiling salted water according to package directions.
- Heat 2 tbsp of oil in a frying pan and saute the chanterelles. Season to taste. Shortly before the stew is done, add the chanterelles, sour cream and stir well. Serve the stew with the spatzle , sprinkled with parsley.
