• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about me and belleau
  • contact me
  • pr & demo’s
  • reviews
  • simply eggcellent

Belleau Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

wild boar sausage and caramelised apple stew

24 February 2014 by Dominic Franks

… it’s that very odd time of year when one moment it’s spring and the next moment it’s winter again as though the gods of the seasons are fighting over who gets the share of the blanket with poor old britain shivering in the bed. The daffodils are budding and beds of snowdrops abound, the sun burst out with a warmth we haven’t felt for endless months and the very next moment a harsh wind picks up and pelts us with a frozen chill.  I love it and loath it in equal measure.  It’s perfect weather for a stew.

wild boar sausage stew
I received an email last week from the well-travelled people at Kezie Foods asking me if i’d be interested in trying some of their adventurous food.  Kezie Foods specialises in exotic meats, game and seafood that you wouldn’t find in a regular supermarket, from Ostrich steak to Kangeroo loin the meats are for the adventurous among us who love the idea of eating something a little left of the curve… scientifically, game and many exotic meats are much leaner in fat and therefor much better for you and of course, very importantly all the products sold are from suppliers who actively participate in environmental programmes from necessary culls in game reserves to breeding programmes all under EU welfare and CITES regulations… of course what we in the UK regard as exotic those closer to the source regard as more than mundane… all in all I couldn’t resist trying a selection of meats.  Not only do they deliver freshly vacuum-packed portions but they also produce ready-made meals too. The range is fast and their website is certainly worth checking out, particularly if you’re planning a dinner party or barbecue and want to impress with an unusual dish or two… i’ve plumped relatively safely here with some delicious wild boar sausages but in March I will bring you a Zebra steak i’m planning to try out in the sous vide, so watch this space…

i’m using some adorable mini-portobello mushrooms that are in the supermarkets at the moment but if you can’t find these use regular portobello’s.

4 wild boar sausages – cut into chunks
1 cox apple – cut into thick wedges
1 onion – roughly chopped
1 fennel bulb – roughly chopped
1 clove of garlic, finely chopped
a large handful of mini-portobello mushrooms – halved
1 pint of stock made with half veggie stock powder and a glass of red wine
butter and olive oil
a selection of fresh herbs – I used oregano and thyme

pre-heat the oven to 180C

in a large casserole dish gently heat some olive oil and butter and saute the onions and fennel with a little seasoning until soft, then remove and set aside whilst you brown the sausages for about 5 mins, then remove these and set aside.

add the mushrooms to the pan (utilising the fat from the sausages) and add the garlic after about 5 mins, leave them to soften and brown a little and then remove and set aside

add some more butter and a teaspoon of sugar to the pan and saute the apple slices until they caramelise on both sides, then add everything back into the pan, add the stock and bring the pan to the simmer, place the lid on and pop in the oven for 30-40 mins if you want to eat straight away, or reduce the heat to 120C and cook for 1 and a half hours.

serve with a chunk of crusty white bread or ladled over creamy mash

eat and of course, enjoy!

Share this post:

Twitter Facebook Linkedin E-mail

Filed Under: Everything else Tagged With: exotic meat, meat, stew, wild boar

Previous Post: « matcha tea, lime and coconut lamington cake
Next Post: random recipes round-up #37 »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Jenn C says

    24 February 2014 at 12:24 pm

    I love that you are willing to be that adventurous!! This stew sounds amazing!
    I wish i could send you some of our warm weather.. it was in the 80's last week 🙂

  2. Karen S Booth says

    24 February 2014 at 6:57 pm

    Ooooohhh! Come to mummy – that is MY kinda grub Dom! LOVELY and such great combo of flavours too!

  3. london bakes says

    24 February 2014 at 7:41 pm

    I can never decide at this time of year whether I want a big ass salad or a giant bowl of comfort food. This is a perfect meal for those nights when comfort food wins.

  4. Jane Willis says

    25 February 2014 at 6:31 am

    We had wild boar sausages last night too, ours were from the farmers market and claimed to contain “festive spices”. While they were cooking the house smelled as if I was roasting pork and baking Christmas cake at the same time. I found them to taste overwhelmingly of cassia, Mark found the chilli taste predominated. I do think it's a pity when sausage makers stick so many flavourings in a sausage that it no longer tastes of meat! My wild boar sausages would have totally wrecked this gorgeous stew.

  5. manu says

    25 February 2014 at 7:16 am

    This stew looks delicious…
    Have a lovely day

  6. Magnolia Verandah says

    25 February 2014 at 10:01 am

    Apples and pork alway a good combo. Do they have a strong game flavour?

  7. Wally Bell says

    25 February 2014 at 4:37 pm

    I have had a few exotic meats in China. I would much rather have a wild boar sausage though. I might have to try this with Elk, as boar is non existent here,
    Great post Dom. Thank you

  8. Phil in the Kitchen says

    25 February 2014 at 10:31 pm

    This is definitely a time for cheering stews and this will do the job perfectly.

  9. Kate D says

    26 February 2014 at 11:22 am

    This is the perfect stew…… rich, dark and delicious. I want to eat some now. Unfortunately I checked their website and the sausages are not listed as gluten free. Guess I could try using straight meat in the stew? My daughter relished her experience of 'skippy' and 'bambi' burgers in the summer!

Primary Sidebar

About Belleau Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Belleau Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Subscribe

Archives

Foodies100 Index of UK Food Blogs
Foodies100
Tweets by @belleaukitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life
Belleau Kitchen Basics

simplyeggcellent_logo1

Simply Eggcellent

join the gazpacho revolution

Give us our daily veg

creatively managed by

The Persuagers
Belleau Cottage

Footer

dominiclouisfranks

Instagram post 2193702626353042688_782335013 raw honey, beetroot, walnut & oat flour loaf. 
#recipe on the blog today #belleaukitchen #loaf #bread #baking with thanks to @buywholefoodsonline for the glorious ingredients #beetrootpowder #rawhoney #pink #pinkbread #weekend #blogger #foodblogger
Instagram post 2192420236611653562_782335013 it me... on ice... #tiffanyfragrance #icerink #christmas @the_persuaders #coventgarden
Instagram post 2187908328345030846_782335013 practice run baking these beauties for the #Lincolnshire #FoodAndGift19 event taking place @showglincs tomorrow & Sunday! Come see me demo-cook and do some #christmas shopping too! #belleaukitchen #food #baking #chelseabuns #mincepies #foodblogger
Instagram post 2187069818297708352_782335013 It’s been months in the making but we’re now finally live in Covent Garden - our @tiffanyandco #tiffanyfragrance ice rink. Produced by @the_persuaders of course! It’s there till Christmas Eve. #ThePersuaders #events #eventproduction #christmas #experientialmarketing #experiential
Instagram post 2184965600891983595_782335013 This weekend (Sat 30th Nov & Sun 1st December, I will be cooking these treats at the #Lincolnshire #FoodAndGift19 @showglincs - I’ll be cooking #brownies for the kids kitchen both days & the mince pie Chelsea buns in The Lincolnshire Kitchen on Sunday. Come say hi!!!! #democooking #tutorial #food #foodblogger
Instagram post 2184513889987596711_782335013 Voted. Don’t forget to vote. December 12th. Don’t throw away your freedom. #vote #postalvote #ukelection #noexcuses
Load More… Follow on Instagram

© 2010 - 2019 | All rights reserved | Website by Peckish Digital