We hunt wild boar at Santa Ynez Valley Hounds. Any one that we take is butchered and eaten, of course. In France it is very common. We cook game with sweet spices. Here’s the dish I made and served for the hunt breakfast last week-end. You can make it when ever you have time, warm it up in a slow cooker while you’re away hunting, and it will be ready when you’re back.
Wild boar stew in a honey, cinnamon and ginger sauce.
(Mijoté de sanglier au miel, cannelle et gingembre.)
Wild boar scrap meat cut in big cubes.
Honey, cinnamon, candied ginger, nutmeg, salt, pepper.
for the marinade: white wine, garlic, onions, parsley, thyme etc…
Marinate the pieces of meat for 24 hours at least.
Rinse the candied chunks of ginger in water, several time until all the extra sugar is gone.
Dry the meat in a strainer then flour them and brown them in a pan with butter, olive oil and onions.
Once all the pieces are done, take the extra oil and flour off the pan. Put the meat back in.
Filter the marinade roughly.
Pour honey and cinnamon generously over the meat, nutmeg too. Add the ginger.
Cover with the filtered marinade and let it cook slowly about 3 hours. (it depends of the meat you use)
Add marinade or water when necessary to adjust the consistency of the stew.
Adjust spices, salt and pepper to taste.
At the end it shouldn’t be too liquid. Serve with seasonal vegetables.
November 10, 2010