Okay, the picture is very very ugly ...... Blueberry hen For: 4 people 800 g wild boar stew 37.5 cl full-bodied red wine 1 onion 1 carrot 2 cloves of garlic 2 cloves 1 branch of thyme 2 bay leaves 1 zest of orange ...

Wild boar currant and blueberries

Okay, the picture is very very ugly. ..... Wild boar with blueberries
Serves: 4 people
800 g wild boar stew
37,5 cl red wine - 1 onion and 1 carrot 2 cloves garlic
2 cloves
1 sprig of thyme
2 bay leaves
1 peel of orange
5 grains of pepper
30 g of butter 1 c . olive oil 1 tbsp. flour 2 tbsp. cream of blackcurrant
200 g of blueberries
Salt and pepper from the mill
Preparation of recipe of wild boar stew with marinated blueberries
Peel the onion and carrot and cut them in parts. Crush the garlic cloves. Put the boar stew in a salad bowl. Add wine, onion, carrot, garlic, cloves, thyme, bay leaf, orange zest, peppercorns and marinate for at least 8 hours.

Past this time, take the meat out of its marinade and drain it. Heat the butter and oil over high heat in a casserole dish and brown the meat on all sides for 5 minutes. Sprinkle the flour, then pour the marinade by filtering through a colander. Season with salt and pepper, add the crème de cassis and let simmer for 2 hours, covering the casserole. Add the blueberries for the last 5 minutes of cooking.

Serve in a hot dish

Ingredients for 2: 2 large potatoes, 250 g bacon matches, 1 tray mushrooms, 1 large onion, 4 slices of goats. Preheat oven to 180 degrees. Cook potatoes in water with skin or wrapped in water....

Well, 7 years old today that I created my blog .... I can not believe it .. 7 years and to this day for March 2018, 5600 visitors, and this, although I do not have much more time. Well, a big thank you to all my readers it makes me a great pleasure .......

For 4-6 people Preparation 5 min Cooking 32 min Ingredients: 15/20 cloves of garlic without the germ 1 cube broth vegetables 20 cl of liquid cream 15 g of Maizena pepper. Peel the garlic cloves and put them in the cook'in bowl, add the cube ......

A salad that I tasted in Martinique and I love the refreshing side. We can serve as a verrine or make it in a salad bowl. For 8 people or 20 verrines: 250 g pasta "pearls" 100g salmon or trout 1 tablespoon ......