Feeling adventurous? Here is a Corsican Wild Mushroom and Boar Stew Recipe from Rick Stein for you to have a crack at.
This is a perfect winter meal to warm the cockles of your heart. No need to stick exclusively to Wild Boar, you can substitute it with pork or even warthog.
Serves: 6 Preparation: Overnight Cooking: 2 hours
|Salt & Pepper|
|Boneless Shoulder of Pork||1.5||kg|
- Cut the pork (or wild boar if you’ve got) into 2cm chunks
- Place the meat in a large bowl and then add the marinade ingredients
- They are the bay leaves, thyme, rosemary, chopped up celery, red wine (cab sav), cloves, chopped onions, peppercorns and the juniper berries.
- Mix it all up, cover and place in the fridge. Check it occassionally and give it a stir
- Before cooking drain the meat, keeping the juices aside.
- Heat up 2 tablespoons of oil in a casserole dish
- Brown the meat in batches
- Season with salt & pepper
- When all of the meat is browned, return it to the casserole dish and add the chorizo.
- Fry for a bit until the chorizo is a little crispy
- Add the marinade ingredients, rosemary, thyme etc.. and stir
- Add the tomato puree and cook for 1 minute, stirring it in
- Now stir in the flour, then the vermouth, the marinade juices, beef stock, poricin mushrooms, salt & pepper
- Bring to the boil, cover with the lid and simmer for 1 1/2 hours
- Add the chestnuts and cook for an additional 30 minutes with the lid on.
- When the stew is ready, heat a frying pan with a little olive oil and saute the wild mushrooms
- Season with salt & pepper
- Stir them into the stew.
- Garnish with parsley
A little wiki about Boar.
About Rick Stein
Rick Stein opened his first business in Padstow in 1974, and now specialises in fish cookery. His business operates four restaurants, a bistro, a cafe, a seafood delicatessen, patisserie shop, a gift shop and a cookery school. His impact on the local economy of Padstow is such that it has been nicknamed “Padstein” despite the phrase being openly disputed by Rick himself.
In 2009 Rick Stein made his first acquisition in the nearby trading village of St Merryn, which is 3.5 miles from Padstow. When taking over the Cornish Arms public house, which is located on the outskirts of St Merryn, Stein’s stated aim was to ‘keep it a traditional Cornish pub’.
On 1 October 2009, Rick Stein opened with his fiancee publicist Sarah Burns, “Rick Stein at Bannisters” in Mollymook, on the South Coast of New South Wales, Australia. Rick said at the time of opening, “Ever since a memorable weekend eating Pambula oysters and flathead in Merimbula in the sixties, I’ve had the image of the clean blue sea and sweet seafood of the South Coast fixed in my head so when I was introduced to Mollymook about six years ago I knew that one day I would open up a restaurant celebrating local fish and shellfish but keeping it really simple. Bannisters was the relaxed seaside hotel that I was looking for, so when they asked me if I’d be interested in cooking there I jumped at the opportunity”.
As well as running his business, Rick Stein has become a popular television presenter on food. Gaining early exposure after appearing on Keith Floyd’s 1984 series Floyd On Fish as a guest chef, he was noticed by the show’s producer and was later offered the chance to present his own series, similar in vein to the “travelogue” style of cookery show pioneered by Floyd on BBC television including Rick Stein’s Taste of the Sea, Fruits of the Sea, Seafood Odyssey, Fresh Food, Seafood Lovers’ Guide, Food Heroes, and in 2005 French Odyssey about a memorable journey down the canals of South Western France to the Mediterranean, Mediterranean Escapes. This starts where French Odyssey left off, and explores the Mediterranean coastline and islands in search of the best in the region’s foods. Rick Stein’s Far Eastern Odyssey, travelling around Malaysia, Cambodia, Thailand, Vietnam and Indonesia.
His current television programme is about the cooking of Spain off the beaten track.Stein was often accompanied by his Jack Russell terrier, Chalky, who died in January 2007.
A book has accompanied each series, and his book English Seafood Cookery won the Glenfiddich Award for Food Book of the Year in 1989. Rick Stein was awarded the OBE in the 2003 New Year Honours list for services to tourism in Cornwall.