MARINADE:
Small bunch of Parsley
1/2 Head of Celery
1 Carrot
1 Onion
200 ml. Vinegar
4 Bay Leaves
4 cloves
1 Tbsp Salt
6 Garlic cloves halved.
STEW:
750 grm. Wild Boar Meat, boned
250 grm. Diced wild mushrooms (fresh)
45 grm. Lard
2 Onions
4 Large Potatoes – diced
125ml Meat or Vegetable Stock
Salt and Pepper
2 Large Carrots – cut into chunks
200 Grm. Sour Cream
To make the Marinade, roughly chop the vegetables and bring to the boil in 500ml water, the vinegar, spices and salt, then leave to cool. Add the garlic.
Cut the meat into bite sized pieces and leave to marinate overnight in the cool marinade.
Next day, clean the mushrooms and cut them into small pieces.
Take the meat out of the marinade and pat dry.
Brown quickly on all sides over a high heat in the lard.
Add the onions and fry briefly, add the mushrooms and potatoes.
Pour on the stock and season with salt and pepper, cook gently for about one and half hours, adding more water if necessary.
Half way through cooking add the carrots.
Stir in the Sour Cream just before the end of the cooking time.