What a dish!
Wild boar is a rare menu item. I don't think I have ever tasted wild boar before so I was naturally excited and very curious when I have found this delicacy in the frozen section of a supermarket close to our holiday apartment. It was a packet of 750 g diced wild boar meat, packed nicely in a cardboard container. I have visualized a lovely juicy stew with tender meat, and boy-oh-boy, it was so good, I had to cook another one. I have served it with the season's favourite: cooking squash with dill.
You will need:
750 g diced wild boar
3 tbsp sliced salo (salted, unrendered pork fat or raw fatback)
3 fresh onions with greens
2 garlic cloves
1 bay leaf
2 young root parsley with leaves
4 medium carrots
600 g cooking squash (Cucurbita / főzőtök, spárgatök, úritök)
small bunch of fresh dill
2 tbsp thinly sliced salo
pinch of Himalayan rock salt
2. Add the thinly sliced onions and cook for a few minutes until the onions are softened and lightly coloured.
3. Add the diced meat and fry for a few minutes until it browned a little. Add water to cover the meat, put on a lid, bring to boil. Reduce the heat to low, season with the bay leaf, add the chopped greens (onion greens and parsley) and gently cook for 35 to 40 mins.
4. Peel and slice the root parsley and the carrots. Add them to the meat. Add a little more water too to cover the veg, put the lid back and cook on low heat for 20 to 25 more mins.
6. On a medium-low heat gently fry the thinly sliced salo to release the fat.
7. Add the squash with the chopped dill, add a wee splash of water, cover with a lid and let it soften for 10 to 12 mins.
8. Serve the two together piping hot. Enjoy!
Tip: If you can't get your hands on salo (pork fat), use lard or duck fat instead. The second time cooking tasty boar I have added two young sliced kohlrabi.