Top game cook Cai ap Bryn is in Hungary to track down a superb recipe for wild boar stew. Find out how he cooks it here.
500 grams of wild boar diced steak
1 large onion
3 cloves of garlic
1 green pepper
1 yellow pepper
12 small vine tomatoes
2 tbsp mixed spice
1.5 tbsp Hungarian sweet paprika
300ml of beef stock
200ml of water
A glass of red wine (preferably Hungarian)
Cai uses a Dutch oven – but any cooker with a low heat will do.
Take a large pot and heat it.
Soften the onions, the peppers and the garlic.
Sear the meat, browning it off slightly.
Add the tomatoes and some of the spices.
Add some water so that it does not dry out.
Add a tablespoon-and-a-half of Hungarian sweet paprika.
Add the nice rich beef stock. That should complement the boar.
Top up the stew with half a pint of water.
Add a glass of red wine.
Let it cook and reduce for two hours if over a campfire. For a kitchen hob, check it regularly. It is done when the meat is soft and tender.
Serve immediately or keep warm until you serve it.
Cai’s trip is sponsored by Shooterking clothing and Sauer rifles
Cai went to Hungary with Wonderhart Safaris
For more about Cai, go to www.thewildfoodcateringcompany.co.uk
For Kezies, go to www.keziefoods.co.uk
This item appears on YouTube in Fieldsports Britain, episode 321