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Here you'll find recipes and techniques that have worked well for me, as well as new ones. I'm still learning too!

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Wild Boar Stew

Wild Boar Stew

Willd Boar Stew @ TheCajunCakerella.com

Willd Boar Stew @ TheCajunCakerella.com

Stew is our go to meal for busy nights. It's so easy to set the crock pot in the morning, and by supper time, you have an awesome meal, ready to eat. Sometimes it's venison stew, and sometimes it's chicken. It just depends on what we have in the freezer. I'm really lucky, my Dad hunts, so we get game meat, quite often. But you can use regular pork in place of the boar, it's really good too. 

Here's what you'll need: 

  • A 2 pound wild boar roast (or pork)
  • 2 cups of red wine, divided
  • 4 tablespoons of balsamic vinegar, divided in half
  • 1 tablespoon of granulated sugar
  • 1 small onion, chopped
  • A small handful of chopped parsley
  • 1/2 of a bell pepper, seeded and chopped
  • 5 to 7 garlic cloves, minced
  • 3 to 4 carrots, peeled and chopped
  • 1 pound of cut fresh green beans
  • 1 undrained can of stewed or rotel tomatoes
  • 1 packet of ranch seasoning mix
  • 2 to 3 tablespoons of Cajun seasoning (like Slap Ya Mama)
  • 1 tablespoon of garlic powder
  • 2 teaspoons of onion powder
  • Water or chicken broth to cover
  • Cooked rice for serving

First you'll need to marinate your meat. Chop your roast into large cubes. Add it to a bowl with 1 cup of the red wine, 2 tablespoons of the balsamic vinegar, the sugar and one of the minced garlic cloves. Cover and set the bowl in the refrigerator. Let it marinate at least 4 to 6 hours, preferably overnight.

Once it's marinated, take the meat from the bowl, and add it to your crock pot. Discard the marinade.  

Open the can of tomatoes, you can either use them as is, or if you have a picky eater, wiz it in the blender before adding it to the pot. (I have one that will eat tomato sauce, but not actual tomatoes, go figure.)

Once the meat is added to the crock pot, add in the remaining ingredients, then add enough water or chicken stock to just cover everything.  

Set it on low, and let it cook for about 8 hours.  

Serve over cooked rice.  

 

 

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