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Wild Boar Daube Recipe
Origin: French Period: Traditional
Ingredients:
Daube is a classic French stew traditionally made with cubed beef that's braised in wine (originally white wine). This recipe substitutes wild boar for the beef. Variations also call for the addition of olives or prunes (which are omitted here).
1.5kg wild boar haunch cut into 5cm cubes
For the Marinade
360ml dry white wine, white vermouth (or red wine)
60ml brandy
2 tbsp olive oil
1 tsp salt
several generous twists of black pepper
1 tsp ground thyme or sage
2 dried bay leaves, crumbled
4 garlic cloves, crushed
350g thinly-sliced onions
350g thinly-sliced carrots
For the dish
225g lean bacon, cut into slices 3cm long, 2cm wide and 0.5cm thick.
180g fresh mushrooms, sliced (wild are best but button or chestnut will do)
675g ripe tomatoes, blanched peeped, de-seeded and chopped
160g plain flour
360ml beef or venison stock
Garlic and Anchovy Sauce Enrichment
10 anchovy fillets in olive oil
2 tbsp capers
3 tbsp white wine
3 tbsp olive oil
40g finely-chopped parsley
Wild Boar Daube Preparation:
Method:
Place the wild boar in a large non-reactive bowl and add all the marinade ingredients, mixing well. Cover and allow to marinate at room temperature for 3 hours (or over-night in the fridge).Turn the meat every now and then to ensure it's coated in marinade.
Add the bacon to simmering water and blanch for 10 minutes then drain and dry. Remove the wild boar from the marinade at this point and dry with kitchen paper. Line the base of an oven-proof casserole dish with a few strips of the bacon and strew some of the marinade vegetables, mushrooms and tomato over the top.
Roll the dried wild boar in the flour, shake off the excess and arrange a single layer on top of the vegetables. Cover with a few slices of the bacon and strew another layer of vegetables over the top. Continue adding layers of bacon, vegetables and venison until all the meat is used up. Finish with a layer of vegetables and top with 2 or 3 strips of bacon.
Pour the liquid from the marinade over the top then add enough beef stock to just cover all the ingredients. Bring to a simmer on the hob then cover and place in an oven pre-heated to 160°C. Cook for 20 minutes then regulate the temperature so that daube just simmers gently then cook for a further 2 hours.
Mash the anchovies and capers together into a paste. Beat this with all the other ingredients. Take the daube out of the oven skim any fat from the surface then baste the wild boar with the anchovy sauce you've made. Return to the oven and cook for a further 40 minutes.
Traditionally daubes are served with noodles or mashed potatoes and are accompanied with a green salad and red wine.
John.
Origin: French Period: Traditional
Ingredients:
Daube is a classic French stew traditionally made with cubed beef that's braised in wine (originally white wine). This recipe substitutes wild boar for the beef. Variations also call for the addition of olives or prunes (which are omitted here).
1.5kg wild boar haunch cut into 5cm cubes
For the Marinade
360ml dry white wine, white vermouth (or red wine)
60ml brandy
2 tbsp olive oil
1 tsp salt
several generous twists of black pepper
1 tsp ground thyme or sage
2 dried bay leaves, crumbled
4 garlic cloves, crushed
350g thinly-sliced onions
350g thinly-sliced carrots
For the dish
225g lean bacon, cut into slices 3cm long, 2cm wide and 0.5cm thick.
180g fresh mushrooms, sliced (wild are best but button or chestnut will do)
675g ripe tomatoes, blanched peeped, de-seeded and chopped
160g plain flour
360ml beef or venison stock
Garlic and Anchovy Sauce Enrichment
10 anchovy fillets in olive oil
2 tbsp capers
3 tbsp white wine
3 tbsp olive oil
40g finely-chopped parsley
Wild Boar Daube Preparation:
Method:
Place the wild boar in a large non-reactive bowl and add all the marinade ingredients, mixing well. Cover and allow to marinate at room temperature for 3 hours (or over-night in the fridge).Turn the meat every now and then to ensure it's coated in marinade.
Add the bacon to simmering water and blanch for 10 minutes then drain and dry. Remove the wild boar from the marinade at this point and dry with kitchen paper. Line the base of an oven-proof casserole dish with a few strips of the bacon and strew some of the marinade vegetables, mushrooms and tomato over the top.
Roll the dried wild boar in the flour, shake off the excess and arrange a single layer on top of the vegetables. Cover with a few slices of the bacon and strew another layer of vegetables over the top. Continue adding layers of bacon, vegetables and venison until all the meat is used up. Finish with a layer of vegetables and top with 2 or 3 strips of bacon.
Pour the liquid from the marinade over the top then add enough beef stock to just cover all the ingredients. Bring to a simmer on the hob then cover and place in an oven pre-heated to 160°C. Cook for 20 minutes then regulate the temperature so that daube just simmers gently then cook for a further 2 hours.
Mash the anchovies and capers together into a paste. Beat this with all the other ingredients. Take the daube out of the oven skim any fat from the surface then baste the wild boar with the anchovy sauce you've made. Return to the oven and cook for a further 40 minutes.
Traditionally daubes are served with noodles or mashed potatoes and are accompanied with a green salad and red wine.
John.
