Basel stoofing recipe with fruits

As in any hunting recipe, it is convenient to wait a few days after the animals death, before cooking it so that the meat loses strength.

Ingredients to make wild boar with fruits:

2. If you have frozen, we take out of the freezer and put in the lowest part of the refrigerator, for at least 24 hours to let it slowly defrost.

3. We cut the meat into cubes as for any stew and have it in a container, preferably in a clay pot.

4. We peel the apples and the pears, chop them and throw them into the casserole along with the folds cut into slices and the onion, peeled and cut into irregular pieces.

5. Add the aromatic herbs and wine so that it covers everything.

6. We cover the casserole and let macerate in a cool or in the refrigerator for two days.

7. After that time, we cast the marinade collecting the wine that is reserved separately.

8. From the rest of the ingredients that remain in the strainer, we separate the meat on the one hand and on the other the carrots and onion segments, discarding the pieces of pear, apple and aromatic herbs.

9. We put a clay casserole to the fire with the oil and we throw the pieces of meat so that they are sauté.

10. When the meat is well sauteed, the wine, carrots, onion and laurel that we have used in the marinade are added.

11. When it breaks to boil, we lower the heat and leave over low heat and covered, between 45 minutes and 1 hour or more, until the meat is tender.

12. If during this time the broth is reduced in excess, hot water can be added.

13. Once the meat is tender, we add the waterfall potatoes (the cut of the potato starts and then the knife turns, giving a little pull to break the potato), in this way it helps to thick the sauce.

14. In season, you can also put ravellones, peas, artichokes, etc., as garrison.

15. Salt and pepper to taste are added and letting it boil at least half an hour for thickening.