Wild Boar

Perhaps not something you cook every day, but it's absolutely perfect for fall. And not very expensive - at least not in my local store. This saucey stew is perfect to serve over pasta - I did just that for a dinner with my parents the other day. Juniper berries and rosemary play up the "wildness" in this dish!

Wild Boar Stew
Serves 4-6

800 g wild boar - the cheap cuts will work well for stewing
1 red onion
1 yellow onion
3 small carrots
100 g button mushrooms
100 ml tomato sauce (any kind really - or just passata if that's what you have)
400 g canned cherry tomatoes
1 sprig of fresh rosemary
1 tbsp juniper berries
salt, pepper, sugar
500 ml red wine
100-200 ml water

Cut the meat into small pieces. Slice onions, carrots and mushrooms. Brown the meat in a little bit of oil and set aside. Brown the onions, too. Combine in a fairly large pot. Add the wine, and let it boil on high heat until most of the wine is reduced. Add carrots, tomato sauce and the cherry tomatoes, and the rosemary. Cover with a lid and cook for about 30 minutes.

Add juniper berries and mushrooms, and season with salt, pepper and a pinch of sugar. Add water if it looks dry. Cook for about 15 more minutes. The meat should be very tender and falling apart.

The recipe in Swedish:
Vildsvinsgryta