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Description

This stewed wild boar with black olives is a dish that I often prepare during the autumn. The wild boar meat, marinated in red wine with juniper and pepper, becomes very tender and flavorful. The black olives add an irresistible Mediterranean touch. The long marinating and slow cooking are essential to enhance the flavors. Perfect for a substantial and convivial dinner, perhaps accompanied by steaming polenta. A true comfort food that warms the heart!

Ingredients (13 ingredients)

Preparation (6 steps)

Marinate wild boar

The day before, place the wild boar pulp in a bowl. Add juniper berries, peppercorns, garlic cloves, celery stalks, onion and carrot (cut into quarters). Pour over with red wine and marinate covered for 24 hours.

Chop onion

Thermomix® Setting

3 sec/Speed 5

Peel, quarter and place the onion in the mixing bowl. Chop for 3 sec./speed 5.

Sauté onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add extra virgin olive oil, rosemary and sage leaves to the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Brown wild boar

Remove the marinated wild boar pulp from the marinade and cut into evenly sized pieces. Brown the pieces of meat well on all sides in a pan with a little extra virgin olive oil and then add to the mixing bowl.

Stew wild boar

Thermomix® Setting

90 min/212°F/Gentle stir speed/Linkslauf 100 Reverse

Add half of the pitted olives, the filtered marinade and half a glass of red wine to the mixing bowl. Cook for 90 min./100°C/gentle stirring/reverse. If necessary, add some water or broth if the liquid reduces too much.

5400