Wild boar stifado

Ingredients for 4 servings:

• 250 g wild boar meat
• 4 garlic cloves, grated
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 5 tbsp extra virgin olive oil
• ½ tsp black pepper, freshly ground
• 150 g prunes
• 150 g shallot(s)
• 2 cans tomatoes, chopped
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 5 minutes

Cut the meat into bite-sized pieces. Peel and grate the garlic cloves. Pluck the rosemary and thyme sprigs from the leaves and finely chop. Mix with 3 tablespoons of olive oil, grated garlic, and black pepper, and marinate the meat overnight. The next day, heat the remaining olive oil in a casserole dish. Sear the meat and marinade until crispy. Add a little salt, remove, and set aside. Quarter the prunes. Sauté the whole peeled shallots in the casserole dish. Add the meat, tomatoes, and half of the prunes, close the lid, and simmer gently for about 45 minutes. Stir occasionally. Shortly before the end of the simmering time, add the remaining prunes and season with salt and pepper to taste. Serve the stifado on warmed plates. Serve with baguette or rice. Tips: This also works with cooked meat. However, it is added to the tomato sauce first along with the remaining prunes. Lamb is also very suitable for this recipe.