Wild Boar Stew with Juniper Berries

Preparation: 30 min – Cooking time: 70 min
Ingredients pour 6 servings:
1.5 kg boneless shoulder of wild boar
2 tablespoons olive oil
1 onion
2 shallots
3 garlic cloves
12 juniper berries
1 bouquet garni
25 cl Château Moulin Haut Villars (young)
50 cl veal stock
6 slices gingerbread
3 tablespoons heavy cream, parsley
salt and freshly ground pepper

Preparation:

1/Cut boar shoulder into 50 g chunks. Finely chop onion, shallots and garlic. Lightly crush juniper berries, using mortar and pestle.

2/Heat olive oil in large casserole, brown meat on all sides. Season with salt and pepper, set aside.

3/In same casserole, sauté onions and shallots until soft and translucent, about 5 to 6 min. Add garlic and crushed juniper berries, cook for another 3 to 4 min.

4/Deglaze with wine and place meat back in casserole. Add veal stock and add bouquet garni, bring to boil, then turn down heat to low. Simmer for 1 hr.

5/Remove meat from casserole, keep warm. Place casserole over high heat and reduce juices by half. Crumble gingerbread into sauce, stirring until melted. Remove casserole from heat and add cream, whisking vigorously. Season to taste.

6/Reheat meat in sauce. Arrange on serving platter, decorate with parsley.

Accompany with fresh pasta or glazed baby turnips and
Château Villars 1995 or 1999