This Hunter's 'Wild-Boar' Hotpot contains no actual Boar Meat, but uses the trick of cooking regular pork with Red Wine to mimic the taste.
Course: Main Dish
Keyword: Boar, Chinese Black Mushrooms, Pork, Potato, Red Wine
Author: John Thompson
1 1/2lbs.Pork Shouldercut into bite sized cubes;
1 1/2lbs.Baby Potatoes;
12small dried Chinese Black Mushrooms;
1stick of Celerychopped;
1– 2 tbsp. minced Garlic;
1tsp.each dried Sage and Thyme;
½tsp.each Celery Seed and Black Pepper;
2 ½cupsplain Tomato Sauce;
Reconstitute the mushrooms in warm water to cover for an hour so and then drain them, reserving the soaking liquid.
Trim the stems from the mushrooms, reserving them for stock, if desired, then slice the caps in half, or quarters if very large.
Brown the meat over moderately high heat in a little oil and then set aside.
Saute the carrot, onion and celery in a little oil or butter until the onion is translucent.
Add the meat, garlic, and other seasonings and saute a few minutes further until the herbal aroma rises.
Add the potatoes, tomato sauce, red wine and one cup of the mushroom soaking liquid, then simmer gently for about an hour and a half until the potatoes are tender and the liquid reduced and slightly thickened.
Serve hot from the pot, or else chill overnight to allow the flavors to meld.