Prep 30 mins
Cook 1 hr
Or you can just substitute domestic pork. I do quite often. Although I have now decided that if you do go with domestic pork, organically raised pork seems to substitute the best.
- 1 lb boned and cubed boar
- 1⁄2 lb bacon
- 1 onion, chopped
- 1 teaspoon crushed garlic
- 2 teaspoons curry powder
- 1⁄2 cup water
- 2 tablespoons parsley flakes
- 1 (16 ounce) can stewed tomatoes
- 1⁄4 cup sliced carrot
- 2 medium potatoes
- 2 tablespoons cornstarch
- In a skillet fry bacon until crisp.
- Remove bacon, cool, crumble and set aside.
- Pour off all but about 3 Tbsp of bacon grease.
- Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned Stir during cooking.
- Stir in 1/4 cup of water.
- remove from heat and set aside.
- In a 2 qt casserole combine, parsley, stewed tomatoes, carrots and potatoes.
- Add meat mixture to casserole and mix well.
- Bake at 350 degrees for 30 minutes.
- Mix 2 Tbsp cornstarch with 1/4 cup water and stir into casserole.
- Bake for 30 more minutes or until meat and vegetables are tender.
This stew is wonderful! I accidentally made it with too much curry powder the first time, but my family thought it was even better than when I made it correctly the second time. I used wild hog meat.