This is among my favorite comfort meals, perfect on a cold winter night, and a great alternative to your typical 'beef and potato' stew.
2-2.5 lbs Boar meat (I usually use backstrap) cut into about 1/2 to 3/4 inch chunks
2 Leeks sliced (trim off most of the whites)
4 stalks of Celery chopped up
2 Shallots or 1 big Onion diced up
8 cloves of Garlic cut into thin slices
4 cups of Butternut Squash, cut into about 1 inch cubes
2 tsp Garam Masala
2 tsp Salt
1.5 tsp Lemon juice
1/4 cup Coconut Milk
1 cup Chicken Broth
You have two options as far as cooking this stew goes. My favorite (the easiest) is to chuck it all in the slow cooker, mix, and cook for 5 hours on high or 7 hours on low. You could also chuck it all in a Dutch Oven, bring to a boil on the stove, then cook in the oven for about 1.5-2 hours at 325 degrees.
2-2.5 lbs Boar meat (I usually use backstrap) cut into about 1/2 to 3/4 inch chunks
2 Leeks sliced (trim off most of the whites)
4 stalks of Celery chopped up
2 Shallots or 1 big Onion diced up
8 cloves of Garlic cut into thin slices
4 cups of Butternut Squash, cut into about 1 inch cubes
2 tsp Garam Masala
2 tsp Salt
1.5 tsp Lemon juice
1/4 cup Coconut Milk
1 cup Chicken Broth
You have two options as far as cooking this stew goes. My favorite (the easiest) is to chuck it all in the slow cooker, mix, and cook for 5 hours on high or 7 hours on low. You could also chuck it all in a Dutch Oven, bring to a boil on the stove, then cook in the oven for about 1.5-2 hours at 325 degrees.