Wild boar airesborne
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless pork center rib; cu |
| ⅓ | cup | Oil; (4-5 t.) (i use oliv |
| 3 | Onions; sliced | |
| 1 | Garlic clove; crushed or min | |
| ⅓ | cup | Flour; (4-5 t.) |
| 1¾ | cup | Chicken stock; (i use a good |
| 1¾ | cup | Apple cider; (3/4 pt) |
| 3 | Apples | |
| ¾ | tablespoon | Dry basil; (i use 1 t.) |
| ¾ | tablespoon | Dry majoram; (i use 1 t.) |
| Salt and pepper; to taste | ||
| ⅓ | cup | Heavy cream; (4-5 t.) |
| Chopped parsley; for garnish | ||
Directions
Recipe by: Kelly Day Rubenstein <KDAY@...> Heat oil, and saute pork over med. heat until golden. Move to a casserole dish. Add onion, garlic to oil in pan and saute until beginning to brown.
Sprinkle in flour, and saute gently until be- ginning to brown.
Gradually blend in stock and cider and bring to boil, stirring as it thickens. Add herbs and seasoning. Pour over the pork. Cover and refigerate (if nec.) until ready to cook.
Place in a 350F/180C oven. Cook for 1 hour. Meanwhile, peel, core and slice apples, reserving some for garnish, if desired. Add apples to casserole, and bake for 45 more minutes, until meat is tender. Stir cream in before serving. Garnish if desired.