Thread: Boar stew

INGREDIENTS:
Boar ham - 600 g
clarified butter
onion - 2 pieces.
mushrooms (chanterelles, boletus or mushrooms)
36% cream - 1 glass
venison spice
Garlic

MARINADE:
mustard
olive oil (or oil)
lemon -0.5 pieces.
dry red wine - 125 ml
honey - 1 teaspoon
gin - 50 ml
balsamic (or apple) vinegar
spices: ground pepper, allspice, juniper fruit, bay leaf


STEP 1: WE PREPARE THE MEAT
Wash the meat, dry it on a paper towel. Cut out the membranes. Pieces of meat should be thin and small, 5-6 cm in diameter. It is best to beat them with a pestle equipped with blades. If you beat the meat traditionally, cover it with a thick foil. Once the meat is formed, marinate it.

STEP 2: PREPARE A MARINADE
Make marinade in a bowl, rubbing a spoonful of mustard with oil. Add to it juice squeezed from lemon, wine mixed with honey, vinegar, freshly ground pepper, crushed grains of allspice, a few juniper fruits, crushed bay leaf and a teaspoonful of venison spice. It is good to add a glass of gin or vodka to the marinade. Grease the meat with this marinade, place the flaps tightly next to each other in a bowl and marinate in the fridge for several hours.

STEP 3: STEW THE MEAT
Remove the meat from the marinade and fry it on the hot clarified butter and put it into a saucepan with a thick bottom, add separately glazed onion in butter and fried mushrooms, pour the high percentage of cream previously seasoned with pepper, venison seasoning and freshly chopped garlic. You can season with marinade, but carefully add it in small amounts. Stew until soft.

Eat with baked potatoes, dumplings and beet salad.

Well that could be worth a crack.