- 1 kg Ardo Brussels sprouts
- 2 tbls Ardo garlic
- 250g Ardo silverskin onions
- 100g Ardo black currant berries
- 200g Ardo chestnut
- 250g Ardo whole mushrooms
- 1 tbls Ardo thyme
- 200g pomegranate
- 800g Wild boar meat for stew
- 2-3 Tbls of wheat flour
- Salt & pepper
- 1-2 tbls Mustard
- Cooking oil
- 400ml red wine
- 400ml Stock (beef or game)
- 6 Juniper berries (milled)
- 3 all spice berries (milled - Jamaican pepper)
- 50g Acacia Honey
- 50g butter
- 5cl Balsamic vinegar syrup
Gluten, Milk, Mustard, Sulphite
Wild boar stew
Mix 2 tablespoons wheat flour with the wild boar meat pieces in a bowl or plastic bag. Season with salt, pepper & mustard. Stir until the meat is well coated. Allow a pan to heat, sear the meat on high heat & on both sides. Add the silverskin onions and deglaze with the red wine. Boil for 2 minutes. Add the chopped garlic, acacia honey, juniper & all spice berries, black currants & the beef or game stock. Put the casserole with the meat in a preheated oven at 150°C for about 60-80 minutes. Defrost the whole mushrooms & chestnuts by pan frying them shortly, add both to the stew & put the casserole back in the oven for about 90 -120 minutes until the meat is tender. Season to taste & serve.
Brussels sprouts
Defrost & cut in half, melt some butter with thyme & stir in the Brussels sprouts. Season to taste with pepper, salt & a little bit balsamic vinegar. Put them on a baking tray & roast at 180°C for about 20 minutes or pan fry in a non-stick pan until golden brown. Serve in a bowl with pomegranate topping or finish off the stew by topping it with the roasted sprouts & pomegranate.
