Good to hear that you think this will work without the prunes. I have a pork loin that is set for the smoker soon, and I will definitely have enough left over for a stew or something similar. This recipe is on my short list.
We had a small group (10 total) of club members over yesterday, ostensibly to help get rid of some left-over competition beers that wound up at my house. Well, that idea lasted for about 45 minutes (they don’t call them left-over competition beers for nothing!) before the good stuff started pouring.
Anyway, I pulled together a double batch of Wild Boar Stew which is probably the best dish I’ve ever made. Made about 6 finished quarts. The recipe was for Pork Stew with Sweet Potatoes and Prunes, in which I substituted wild boar stew meat for the pork. Tweaked the recipe here and there including using pork stock instead of chicken stock, using about 1.5 times the amount of stock, added a few minced jalapeños, and adding some red wine vinegar at the end for some depth. Pretty amazing, so much so that people took some home to where I don’t have any left over.
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Very good, this one is a keeper for pork loin.
Cooked pork and onion/garlic in iron skillet, then continued with recipe in another skillet.
Just the wife and I, cut the recipe in half, enough for 2 nights. Used Bogle Merlot for the wine.
Served on a bed of basmati rice. We didn't care for the prunes, will omit next time.
Very good, thanks.
Your not missing anything leaving out the prunes.
Red wine a must. It says best if made a few day earlier, not sure about that.
Smkranz got it right, needs a little heat, next time I'll use some pepper flakes.
Made it earlier in the day and was watery. Cooled down and put in fridge, by that
afternoon it was creamy/saucy. Nuked each serving two minutes for dinner, done.
Fancy recipes from that site.https://www.dartagnan.com/recipes/