Wild Boar Stew
Wild boar, Spanish chorizo, globe carrots, spring onions, wild mushrooms, tomatoes, white beans and fiddlehead over thick peasant bread..
Marinate wild boar shanks overnight in red wine, olive oil, garlic, celery, onions, carrots and crushed juniper berries.
Pick over, rinse and soak beans (such as coco Tarbais or cannellini) overnight.
The next day, brown shanks in a Dutch oven with a couple of slices of pork belly. Deglaze pan with red wine and add enough stock to come half way up the shanks. Cover and braise in a 250 degree oven turning occasionally until tender, about four hours.
After the boar has been cooking for about 3 hours, simmer the beans with garlic, carrot, onions, bay leaf, thyme and parsley until tender, about one hour.
Remove boar from oven and set aside until cool enough to handle. Cut into bite sized pieces.
Soak dried porcini mushrooms in warm water for about 1/2 hour and reserve the liquid. Clean the morel mushrooms, slice the chorizo and chop the vegetables.
Cook chorizo until the fat is rendered, pouring off all but about 1 tablespoon. Add carrots and cook until slightly browned.
Add boar, beans, garlic, mushrooms, garlic and vegetables. Add a cup of red wine, the reserved mushroom liquid and enough of the braising stock to almost cover the ingredients. Simmer over low heat until vegetables are tender, about 30 minutes.
Adjust seasoning with S&P and serve ladled over thickly sliced peasant bread.
