Email to Master Chef Don F. Easley Jr.      

Recipe Categories: MasterChefDon's HOME PAGEALLIGATOR ANTELOPE APPETIZERS ARMADILLO BANQUETRECIPES BBQ BEAR BEAVER BEEF BREAD BREAKFAST BUFFALO CAJUN CAKESandPIES CASSEROLES CHICKEN CLAMS CopyCatRecipes COUGAR CRAB CROCKPOT DESSERTS DINNERS DIPS DOVE DUCK EGGS ELK ETHNIC EXOTIC FISHandSEAFOOD FROG GLOSSARY----A GOOSE GRILLING GROUSE ITALIAN Jewish LAMB MARINADES MEATS MEXICAN MOOSE NativeAmerican ORIENTAL OSTRICH OTHERSALSAS PARTRIDGE PASTRIES PHEASANT PIZZA PORK POSSUM QUAIL RABBIT RACCOON RATTLESNAKE RIBS RICE SALADandDRESSING SANDWICHES SAUCES SHARK SHRIMP SOUPSandSTEWS SOUTHERN SOUTHWESTERN SQUABPOUSSIN SQUIRREL TILAPIA TURKEY TURTLE VEGETABLES VEGETARIAN VENISON WILDBOAR

BOAR BORSCHT




Source of Recipe


Master Chef Don Easley


List of Ingredients




1 ½ lbs wild boar stew meat, 1” cubes
2 tblsp light oliveoil
1 cup diced carrot
1 ½ cups sliced yellow onion
2 tlbsp slivered garlic
½ cup thinly sliced celery
3 cups diced beets
1 cup seeded, diced tomatoes
2 qts beef stock, or Basic Game Meat Stock
2 cups hearty red wine
1 tsp fennel seed
2 tsp minced fresh thyme, or 1 tsp dried
1 ½ cups diced red potatoes
1 ½ cups finely shredded red cabbage
Salt and freshly ground black pepper to taste
2 tlbsp balsamic vinegar
¼ cup chopped fresh parsley
Sour cream or crumbled feta cheese for garnish

Recipe



In a heavy-bottomed stockpot, lightly brown meat in 1 tlbsp of oil.
Remove meat with slotted spoon and set aside. Add another tlbsp of oil along with carrots, onion, garlic, and celery to stockpot and sauté until vegetables just begin to color. Return meat to pot and add beets, tomatoes, stock, and red wine, fennel, and thyme.
Bring to a boil, reduce heat, and simmer 1 ½ to 2 hours, carefully skimming any scum that forms on surface.
Add potatoes and cabbage and cook for 10 minutes longer, or until potatoes are just done.
Season with salt and pepper.
Stir in vinegar and parsley just before serving.
Garnish with a dollop of sour cream or feta cheese.