Title: Curried Boar Stew
Categories: Ethnic Meat Soup
Yield: 4 Servings
| 1 | lb | Boar meat (boned and cut into small |
| 5 | | Stripes of bacon |
| 1/2 | c | Onion(chopped) |
| 1/2 | ts | Garlic powder |
| 2 | ts | Curry powder |
| 1/2 | c | Water (reserve 1/4 cup to mix with |
| 1 | tb | Dried parslie |
| 1 | cn | (16 oz)stewed tomatoes |
| 3 | | Carrots(thinly sliced) |
| 3 | tb | Raisins(optional) |
| 2 | md | Potatoes(diced) |
| 1 | tb | Cornstarch |
Remove all fat from the boar before cutting into small cubes. In a skillet,
fry bacon until crisp.Remove bacon, cool, crumble and set aside. Pour out
all but about 3 Tbsp. of bacon grease. Cook meat cubes, onion, garlic and
curry in remaining grease until meat is browned. Stir during cooking. Stir
in one-fourth cup of water. Remove from heat and set aside.In a 2-quart
casserole, combine parsley, tomatoes, carrots, potatoes and raisins.Add
meat mixture to casserole and mix well. Bake at 350F for 30 minutes. Mix
cornstarch with 1/4 cup of water and stir into casserole.Sprinkle with
crumbled bacon and return to oven. Bake for 30 minutes or until meat and
vegetables are tender. Serves 4 to 6