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
  1. Cut the meat in morsels.
  2. Boil it until ready and save the stock.
  3. Melt the butter in a pot with the mustard seeds.
  4. Cut the leek and greens coarsely and add to the sizzling butter.
  5. Cut the pancetta in small pieces and add to the pot.
  6. Let the pancetta fry a little
  7. Add the wheat and 8dl of the stock.
  8. When the wheat is almost done add the meat and let it simmer till ready.
  9. 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?

rabbit-div

Page created and published 9/16/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 9/17/21