The wild boar arrived today via FedEx - Even the delivery guy was psyched! A big shout out to D'Artagnan, Inc. in Newark, NJ (
http://www.dartagnan.com/ ) for getting this order to me so quickly and inexpensively, packed on ice in a reusable container! Now for the fun part. Because boar is considered a game animal, it's pretty tough, so the Andorran Wild Boar Stew recipe I'll be using calls for marinating the meet for 48 hours: check out the marinade ingredients:
- salt, pepper
- garlic
- chopped onions
- carrots
- celery
- bay leaves, cloves, oregano, thyme, nutmeg
- cognac, as well as a splash of vinegar and a drop of oil
- cover it all with red wine.
I will be serving on Sunday.
Lastly, my friend Mary gave me the idea to chart the countries I've covered on a map, so I dug this one out my closet from my teaching days. I've put star stickers on the 4 countries I've already cooked in: Afghanistan, Albania, Algeria and Andorra...
Stay tuned~
