Ingredients
2 lb wild boar
1 pinch salt
1 pinch black pepper
3 tbsp olive oil
1 tbsp olive oil
2 onion
4 tomato
80 gram pancetta
1 celery
3 carrot
1 tbsp paprika
½ tsp cayenne pepper
1 tsp cumin
3 tbsp tomato paste
1 tsp juniper berries
1 bay leaves
1 bell pepper
200 mL red wine
500 mL beef broth
1 pinch salt
1 pinch black pepper
4 yellow potatoes
¼ cup sour cream
2 scallions
4 clove garlic
Directions
Step 1
Add olive oil to a deep pan and brown the diced wild boar ( this would work with diced pork if you cant get wild boar) season with salt and pepper then remove from the pan once brown
2 lb wild boar
1 pinch salt
1 pinch black pepper
Step 2
In the same pan add another drizzle of olive oil and sautee 2 diced onions until translucent then add pancetta and fry another minute before adding the browned meat back in
1 tbsp olive oil
2 onion
80 gram pancetta
Step 3
Add chopped tomatoes celery carrots and fry 2 minutes then add the paprika cumin and cayenne
1 celery
1 tbsp paprika
1 tsp cumin
½ tsp cayenne pepper
3 carrot
4 tomato
Step 4
Add tomato paste 4 cloves crushed garlic roughly chopped bell pepper juniper berries bay leaf red wine and beef broth season with a little more salt and pepper then cover and simmer on low heat for 60 minutes
3 tbsp tomato paste
1 tsp juniper berries
1 bay leaves
1 pinch salt
1 pinch black pepper
200 mL red wine
500 mL beef broth
1 bell pepper
4 clove garlic
Step 5
Peel and roughly chop potatoes into bitesize pieces then add to the pot and cook 30 minutes . To serve add sour cream and diced scallions
2 scallions
¼ cup sour cream
