All of kukkula’s award-winning wines and Provençal-style olive oil are available at kukkulaWine.com

November 22, 2017

Ingredients

  • 1 tablespoon kukkula olive oil
  • 6 slices applewood-smoked bacon, diced
  • 3 pounds wild boar backstrap cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into 1-inch chunks
  • 2 yellow onions, sliced
  • 2 teaspoons chopped garlic (2 cloves)
  • ½ cup Cognac
  • 1 (750 milliliters.) bottle kukkula i.p.o.
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons unsalted butter at room temperature, divided
  • 3 tablespoons all-purpose  our
  • 1 pound frozen pearl onions
  • 1 pound fresh mushrooms, thickly sliced

Instructions

Heat olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the boar cubes with paper towels and then sprinkle them with salt and pepper. In single layer batches, sear the beef in the hot oil for 3–5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10–15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 minute. Add the Cognac, stand back, and ignite with a match to burn o the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough broth to almost cover the meat. Add the tomato paste and thyme. Reduce heat to a simmer; cover the pot with a tight- tting lid. Simmer for 2½ hours, or until the meat and vegetables are very tender when pierced with a fork.

At this point, allow the stew to cool and refrigerate it overnight.  en, an hour or so before serving remove the fat from the top of the stew and bring it back to a boil.

Combine 2 tablespoons of butter and the  our with a fork and stir into the stew. Add frozen onions. Sauté mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Lower the heat and simmer for 15 minutes. Season to taste.

Ingredients

  • 1 tablespoon kukkula olive oil
  • 6 slices applewood-smoked bacon, diced
  • 3 pounds wild boar backstrap cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into 1-inch chunks
  • 2 yellow onions, sliced
  • 2 teaspoons chopped garlic (2 cloves)
  • ½ cup Cognac
  • 1 (750 milliliters.) bottle kukkula i.p.o.
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons unsalted butter at room temperature, divided
  • 3 tablespoons all-purpose  our
  • 1 pound frozen pearl onions
  • 1 pound fresh mushrooms, thickly sliced
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