Wild boar with jujube liqueur

Wild boar with jujube liqueur recipe

Preparation and cooking

• - Wash the lemon under running water and dry it.
  Remove the zest using a lemon zester or potato peeler; in this case avoid getting the white pith and cut the zest into julienne strips.
• - Put the oil in a saucepan along with the wild boar meat.
  Sauté the meat for a few minutes over high heat, stirring constantly.
  Add the jujube liqueur, lower the heat and flavor the meat, stirring, for a minute.
  At this point add salt, cover with hot water, add the lemon zest and continue cooking with the lid on over very low heat until the cooking liquid reduces.
  Stir occasionally. Add more hot water only if the meat, when tested with a fork, is still not cooked.
  It is difficult to define cooking times; it all depends on the quality of the meat and the size of the pieces.
  The lemon zest dissolves during cooking.

Just before serving

• - Let the meat brown well in its cooking juices and serve the stew hot.

Note

Tips

• - You can easily use frozen wild boar meat, which also offers the undeniable advantage of being already cut and naturally boneless. In this case, 1.5 lbs (700 g) is enough.
• - You can prepare the dish in advance.
• - If you like, you can crumble a little dried sage over it before serving.
• - The raw material for jujube liqueur is fruit: withered jujubes, quinces, lemon zest, white grapes. The jujubes are cooked in water together with the quinces, grapes and lemon zest. It boils until a syrup that is neither too liquid nor too thick is obtained. It is sealed in bottles or jars and stored in the dark in a cool place. The liqueur obtained in this way is sipped while eating dry biscuits; some also use it as a digestif. You can find the link to the recipe to make it at home below.

Menu planning

• - The quantities are for 6 people taking into account the right portion of meat. They are also fine for a full menu.
• - Serve with duchess potatoes or a simple seasonal salad. The rest of the menu must be very balanced; the flavors of the first course and any appetizer must not be strong.

Useful links for this recipe

• - Interested in making brodo di giuggiole at home? follow the link! (Italian only)

Healthy eating

• - The right amount of meat and few ingredients always reward. Don't you think? a recipe that makes you understand the true spirit of a Mediterranean diet whose motto is to eat well and feel well.
  However, I remind you that meat, especially this one, should be consumed more rarely than we generally do.
• - Fiber per serving: zero.

Loretta

What is the right wine to match this recipe?

Pair the wild boar with Ribolla Gialla Spumante Brut from Canus. Its slightly acidic taste that recalls citrus fruit pairs very well with this recipe. It is also an organic company that pays particular attention to environmental issues.