This recipe is actually a lot like the BOAR AND BUTTERNUT STEW yet different and in my opinion much sweeter and richer in flavor. Matt has an opinion that sweet flavors shouldn't mix with meat and therefore wasn't as much a fan of this as I was, but I could eat this all day every day. Perfect for fall apple season.
Step one ingredients:
2 lb Boar meat (I usually use backstrap)
2 onions
3/4 cup Apple Cider
3-4 stalks Rosemary
Salt (to taste)
Pepper (to taste)
Step two solid ingredients:
2 big sweet Apples
4 cups Butternut Squash (cut into about 1/2 cup cubes)
1/3 cup Raisins
Step two "broth" ingredients:
1 cup Apple Cider
1 Tbs Dijon
2 Tbs Apple Cider Vinegar
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Nutmeg
1/4 tsp Five-Spice Powder (omit if you don't like that subtle Licorice flavor)
Heat your oven to 325. Throw everything from Step one in a Dutch Oven with a lid and cook for about 3 hours. It's done when your meat is super tender. Take the Rosemary stalks out and use a couple forks to shred the meat. Remove from the oven. Add your Step two solid ingredients on top. Mix all your Step two "broth" ingredients in a bowl, then dump that in the Dutch Oven too. Put it back in the oven with the lid still on for 45 minutes. Carefully reach in and remove the lid and cook for another half hour which will allow the ingredients to caramelize a bit. Remove then sit back and enjoy the wonderful ingredients of fall.
Step one ingredients:
2 lb Boar meat (I usually use backstrap)
2 onions
3/4 cup Apple Cider
3-4 stalks Rosemary
Salt (to taste)
Pepper (to taste)
Step two solid ingredients:
2 big sweet Apples
4 cups Butternut Squash (cut into about 1/2 cup cubes)
1/3 cup Raisins
Step two "broth" ingredients:
1 cup Apple Cider
1 Tbs Dijon
2 Tbs Apple Cider Vinegar
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Nutmeg
1/4 tsp Five-Spice Powder (omit if you don't like that subtle Licorice flavor)
Heat your oven to 325. Throw everything from Step one in a Dutch Oven with a lid and cook for about 3 hours. It's done when your meat is super tender. Take the Rosemary stalks out and use a couple forks to shred the meat. Remove from the oven. Add your Step two solid ingredients on top. Mix all your Step two "broth" ingredients in a bowl, then dump that in the Dutch Oven too. Put it back in the oven with the lid still on for 45 minutes. Carefully reach in and remove the lid and cook for another half hour which will allow the ingredients to caramelize a bit. Remove then sit back and enjoy the wonderful ingredients of fall.