Istrian Wild Boar Stew with Chestnuts Recipe

Ingredients with Measurements:
- 2 lbs wild boar meat, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb chestnuts, peeled and roasted
- 2 tbsp olive oil

Special equipment needed:
- Large Dutch oven or heavy pot with lid
- Oven or stovetop

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.

3. Add the wild boar meat and cook until browned on all sides, about 5-7 minutes.

4. Remove the meat from the pot and set aside.

5. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.

6. Add the red wine to the pot and stir to scrape up any browned bits from the bottom.

7. Add the diced tomatoes, chicken broth, thyme, rosemary, paprika, salt, and black pepper to the pot and stir to combine.

8. Add the wild boar meat back to the pot and stir to coat in the sauce.

9. Cover the pot with a lid and transfer to the oven.

10. Cook for 2-3 hours, or until the meat is tender and the sauce has thickened.

11. Add the roasted chestnuts to the pot and stir to combine.

12. Return the pot to the oven and cook for an additional 30 minutes.

13. Remove from the oven and let cool for 5-10 minutes before serving.

Preparation time: 30 minutes
Cooking time: 3-4 hours
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 40g
Protein: 40g
Sodium: 800mg
Fiber: 8g
Sugar: 10g

Substitutions for ingredients:
- Pork or beef can be used instead of wild boar.
- Vegetable broth can be used instead of chicken broth.
- Fresh herbs can be used instead of dried herbs.

- Add mushrooms to the stew for an earthy flavor.
- Use sweet potatoes instead of chestnuts for a different twist.
- Add a splash of balsamic vinegar for a tangy flavor.

Tips and tricks:
- Use a sharp knife to peel the chestnuts.
- Roast the chestnuts ahead of time to save time during the cooking process.
- Serve the stew with crusty bread to soak up the sauce.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.

Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme on top.

Garnish with chopped parsley or grated Parmesan cheese.

Serve the stew with a full-bodied red wine, such as Syrah or Cabernet Sauvignon.

Suggested side dishes:
Serve the stew with mashed potatoes or polenta.

Troubleshooting advice:
- If the stew is too thin, let it simmer on the stovetop until it thickens.
- If the stew is too thick, add more chicken broth or water to thin it out.

Food safety advice:
- Make sure the wild boar meat is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.

Food history:
Istrian cuisine is known for its hearty stews, which often feature game meats like wild boar. Chestnuts are a popular ingredient in the region, and are often used in both sweet and savory dishes.

Flavor profiles:
This stew is rich and savory, with a hint of sweetness from the chestnuts.

Serving suggestions:
Serve the stew with a side salad or roasted vegetables for a complete meal.

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Region: Croatian

Taste: Savory, Rich, Earthy, Nutty, Herbal, Aromatic