ReceptnaptárWild boar stew with pine nuts
Wild boar is one of the noblest quarries of Siberian hunting, giving a rich stew with a dark sauce. Siberian pine nuts (cedar nuts) are a signature ingredient of the local kitchen and here add a crisp, nutty accent. After long cooking the meat is meltingly tender.
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Method
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- Season the meat cubes, sear in oil in two batches and remove.
- Soften the onions and garlic in the same pot, then stir in the tomato paste and flour.
- Pour in the wine or kvass and scrape up the browned bits from the bottom.
- Return the meat, add the water, bay leaves and thyme, cover and simmer gently for 1 hr 30 min.
- Toast the pine nuts in a dry pan until golden.
- Season the stew with salt and pepper, scatter the pine nuts over and serve with potatoes or buckwheat.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Wild boar is lean, so cook it slowly and covered so it does not dry out.
- Scatter the pine nuts on at the end so they stay crisp.
- Pork shoulder works excellently and is easier to find.
Frequently asked questions
Where can I get pine nuts?
Ordinary shop pine nuts are fine; Siberian cedar nuts are more expensive and rare.
How long does it keep?
3 days in the fridge, 2 months in the freezer.
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