Slow-cooked wild boar stew with mashed potatoes
A comforting slow-cooked wild boar stew with onions, carrots, fennel, celery, and garlic, deglazed with beer and red wine, served over creamy mashed potatoes.
What you need
How Maurice does it
- 1
Heat olive oil in a large pan over medium-high heat. Add garlic cloves and sear the wild boar cubes until browned on all sides. Remove meat and set aside.
- 2
In the same pan, add chopped onion, carrots, fennel, and celery. Sauté until softened, about 5 minutes.
- 3
Return the seared wild boar to the pan. Pour in beer and red wine, and add fresh thyme. Stir to combine.
- 4
Add water, bring to a simmer, then cover and cook on low heat for 2-3 hours until meat is tender.
- 5
Meanwhile, boil potatoes in salted water until tender. Drain and mash with milk and butter. Season with salt and pepper.
- 6
Once stew is cooked, optionally blend some of the liquid and vegetables with an immersion blender to create a smooth sauce. Adjust seasoning.
- 7
Serve the stew over mashed potatoes, spooning sauce over the meat.
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