Wild Boar in Burgundy Sauce

Ingredients

• 2 pounds (900g) wild boar meat, cubed 2 pounds (900g) wild boar meat, cubed
• 2 cups (470ml) Burgundy wine 2 cups (470ml) Burgundy wine
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 65g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cubed wild boar meat, Burgundy wine, chopped onion, minced garlic, bay leaf, thyme, rosemary, salt, and pepper. Mix well to ensure the meat is coated in the marinade. Cover the bowl and refrigerate for at least 4 hours or overnight.
2. 2.
   Remove the marinated meat from the refrigerator and drain off the excess marinade. Pat the meat dry with paper towels.
3. 3.
   In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the marinated wild boar meat and sear until browned on all sides. Remove the meat from the pot and set aside.
4. 4.
   Reduce the heat to medium and add the flour to the pot. Stir continuously for 1-2 minutes until the flour is lightly browned.
5. 5.
   Slowly pour in the beef broth while stirring constantly to avoid lumps. Return the seared wild boar meat to the pot and bring the mixture to a simmer.
6. 6.
   Cover the pot and let the meat simmer for 2-3 hours, or until the meat is tender and easily pulls apart with a fork.
7. 7.
   Once the meat is cooked, remove it from the pot and set aside. Strain the sauce through a fine-mesh sieve to remove any solids.
8. 8.
   Return the strained sauce to the pot and simmer for an additional 10-15 minutes to thicken slightly.
9. 9.
   Serve the Wild Boar in Burgundy Sauce hot, accompanied by potato dumplings or spaetzle.

Treat your ingredients with care...

• Wild boar meat — Since wild boar meat is lean and can be tough, marinating it overnight helps to tenderize it and infuse it with flavor.
• Burgundy wine — Choose a good quality Burgundy wine for the best flavor. If unavailable, you can substitute it with a full-bodied red wine like Pinot Noir.

Tips & Tricks

• For a richer sauce, you can add a tablespoon of unsweetened cocoa powder to the sauce while simmering.
• If wild boar meat is not available, you can substitute it with pork shoulder or beef stew meat.
• To save time, you can use a slow cooker instead of a Dutch oven. Simply follow the same steps and cook on low heat for 6-8 hours.

Serving advice

Serve the Wild Boar in Burgundy Sauce hot, garnished with fresh parsley. Accompany it with potato dumplings or spaetzle to soak up the delicious sauce.

Presentation advice

Plate the Wild Boar in Burgundy Sauce in a deep dish, allowing the rich sauce to surround the tender meat. Garnish with a sprig of fresh rosemary for an elegant touch.