Croatian Boar Casserole
This is only one of the many ways game is prepared in Croatia. This particular one is from northern parts of Croatia: Podravina, Zagorje, and West Slavonia. In Istria cooks put rosemary and other Mediterranean plants in their stews. The best boar I have tried is one in village Dol on island Hvar it was a small family restaurant; and I have found out why those boars eat Mediterranean food!
This is only one of the many ways game is prepared in Croatia. This particular one is from northern parts of Croatia: Podravina, Zagorje, and West Slavonia. In Istria cooks put rosemary and other Mediterranean plants in their stews. The best boar I have tried is one in village Dol on island Hvar it was a small family restaurant; and I have found out why those boars eat Mediterranean food!
- marinade:
- 1 salt
- 1 bay leaf
- 1 liter red wine
- 3 g garlic (or 3 garlic cloves)
- 1 teaspoon thyme (dried)
- 1 teaspoon juniper berries
- 1 teaspoon pepper (black berries)
- 1 teaspoon clove
- 500 g carrots
- 20 g celery (root)
- 40 g parsley (root)
- 500 g onion
- 200 g tomato (strained juice)
- main:
- 2 kg boar meat (preferably in one piece)
- Carbohydrate 23.0732133333333 g
- Cholesterol 0 mg
- Fat 11.4758483333333 g
- Fiber 4.9562500149409 g
- Protein 73.1995116666667 g
- Saturated Fat 3.37345733333333 g
- Serving Size 1 1 Serving (699g)
- Sodium 76.7738333333333 mg
- Sugar 18.1169633183924 g
- Trans Fat 1.98580383333333 g
- Calories 617 calories
Step-by-step
- Three days before consummation put the meat in marinade.
- Cut carrot, celery, parsley, onion into small rounds and pour over the wine.
- My advice is to put all spices in medical gauze and close it like little bag (you can easily take it out when straining the vegetables).
- Hold the meat in cold place, but not refrigerate.
- The consummation day: Take the meat out and fry it in a large pan on all sides.
- Meat must not start to loose liquid – when it starts – move the meat, it is done.
- Take out all vegetables from marinade and sauté it in the same pan for about 10 minutes.
- Put everything in a large pot (meat, vegetables, spices and wine from marinade) and cook until the meat is soft (about three hours).
- When the meat is done, take it out and slice it into portions.
- Strain the vegetables – now it is the time to remove the spice bag.
- Put the meat and strained vegetables back together and cook for 10 more minutes.
- If the sauce is too strong, you can put some cooking cream in it.
- Serve with cranberry or red berry or blueberry jam with gnocchi or pasta.
- Use this way for all game (infantry or Air force).
Red wine acts as the heavy lifter in this preparation, functioning simultaneously as a tenderizing acid for lean game and the foundation of the cooking liquid. Wild game requires deliberate planning because connective tissue breaks down slowly; submerge the meat for three full days in a cool environment that stays consistently below room temperature to allow the aromatics to penetrate deeply. Scaling this recipe up or down requires maintaining the ratio of one liter of wine per two kilograms of protein to ensure the meat stays adequately submerged during the three-hour simmer.
Technique and Doneness
Sear the meat over high heat initially, but pull it from the pan immediately upon seeing the first release of moisture to prevent the surface proteins from seizing and toughening. Test for doneness manually by inserting a metal skewer into the thickest section; resistance should be entirely absent, signaling that collagen has successfully converted into gelatin.
- Thicken excessively acidic sauces by stirring in cooking cream at a 1-to-10 ratio relative to total liquid volume.
- Straining the braised vegetables through a fine-mesh sieve yields a velvety sauce without adding commercial thickeners.
- Store leftovers safely for up to four days in a non-reactive glass container once cooled completely.
