Ingredients with Measurements:
- 2 lbs wild boar meat, cut into 1-inch cubes
- 1 cup chestnuts, peeled and roasted
- 2 cups beef broth
- 1 cup red wine
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Add the wild boar meat and brown on all sides, about 5-7 minutes.
3. Remove the meat from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and sauté for 5 minutes, until softened.
5. Add the red wine to the pot and scrape up any browned bits from the bottom.
6. Add the beef broth, bay leaves, thyme, and rosemary to the pot.
7. Return the wild boar meat to the pot and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 2 hours, stirring occasionally.
9. Add the roasted chestnuts to the pot and continue to simmer for another 30 minutes.
10. Season with salt and pepper to taste.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 18g
Protein: 35g
Substitutions for ingredients:
- Wild boar meat can be substituted with pork or beef.
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or apple cider vinegar.
Variations:
- Add diced potatoes or parsnips to the stew for extra heartiness.
- Use different herbs such as sage or oregano for a different flavor profile.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Browning the meat before simmering adds extra flavor to the stew.
- Roasting the chestnuts beforehand makes them easier to peel.
- For a thicker stew, mix 1 tbsp of cornstarch with 1 tbsp of water and add it to the pot during the last 10 minutes of cooking.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed sweet potatoes
- Steamed green beans
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and add it to the pot during the last 10 minutes of cooking.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the wild boar meat to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Wild boar meat has been a popular source of protein for centuries, especially in Europe. Chestnuts were also a staple food in many cultures, including Native American and European.
Flavor profiles:
The wild boar meat adds a rich, gamey flavor to the stew, while the chestnuts add a nutty sweetness.
Serving suggestions:
Serve the stew with a glass of red wine for a cozy, comforting meal.
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