Lejre, Boar Stew from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5
- 500g Boar’s Meat
- 50g salted butter
- 1 ½ tbsp. pounded mustard seeds
- 300g ramsons or other leeks
- 500g seasonal greens/kale
- 50 pancetta
- 8dl stock (from the boar)
- 3 dl wheat, whole seed without the hull
- 1 dl fresh thyme
- Cut the meat in morsels.
- Boil it until ready and save the stock.
- Melt the butter in a pot with the mustard seeds.
- Cut the leek and greens coarsely and add to the sizzling butter.
- Cut the pancetta in small pieces and add to the pot.
- Let the pancetta fry a little
- Add the wheat and 8dl of the stock.
- When the wheat is almost done add the meat and let it simmer till ready.
- Chop the thyme and sprinkle it over the stew.
Ok, some notes….
Pancetta is a salume made of pork belly meat that is salt-cured. Pancetta in Italy is typically cooked to add depth to soups and pastas. Wikipedia
What’s the Difference Between Bacon, Pancetta, and Prosciutto? – https://www.thekitchn.com/whats-the-difference-between-bacon-pancetta-prosciutto-ingredient-intelligence-79111
Boar’s meat…. I’m assuming that it’s stronger-tasting than regular pork, but where would we get some?
Page created and published 9/16/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 9/17/21