Ingredients
Units
Scale
- 4 ounces smoked bacon, diced
- 1 pound wild boar shoulder (preferred, or just use heirloom pork), trimmed and cut into small pieces, as you would do for stir-fry
- 2 tablespoons smoked sweet Hungarian paprika
- 1 large carrot, peeled, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 8 ounces top-quality fresh wild mushrooms (chanterelles or morels, for example), diced
- 2 ounces dried porcini mushrooms
- 2 cups homemade chicken stock
- 2 cups demiglace (4 cups of unsalted veal stock reduced by 1/2)
- 1 cup full fat sour cream, Daisy brand strongly preferred
- 1 tsp minced fresh mint
- 2 tsp. minced fresh thyme
- Salt and pepper, to taste
Instructions
- Soak dried mushrooms in the chicken stock (heated to boiling first) – soak mushrooms until supple and re-hydrated. Save stock and mushrooms, if any sand is in bottom of bowl, discard it.
- Cook meat: Brown bacon in a heavy bottom pot on medium heat. Add wild boar or pork, stirring often until cooked through. Add paprika, carrots, onion and garlic. Continue to stir ingredients until paprika dissolves.
- Simmer: Pour in white wine and reduce heat to a simmer. Allow white wine to reduce by half.
- Cook mushrooms: Add fresh and re-hydrated mushrooms and cook until soft. Incorporate the chicken stock and demiglace. Reduce the liquid by half until slightly thickened. Gently fold in sour cream, thyme, mint and season to taste.
- Pairs well with potatoes, rice and pasta.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 659.83 kcal
- Sugar: 8.52 g
- Sodium: 1469.91 mg
- Fat: 39.47 g
- Saturated Fat: 15.95 g
- Trans Fat: 0.04 g
- Carbohydrates: 31.7 g
- Fiber: 6.14 g
- Protein: 37.1 g
- Cholesterol: 123.65 mg