Crispy wild boar stew tacos: a surprising recipe!

I have a weakness for wild boar stew: that slightly wild, deep flavor that becomes almost silky when you let it simmer gently in its sauce. The problem is that stew often evokes images of "long simmering." So I came up with a clever version: I start with a pre-cooked stew (homemade or store-bought), quickly reduce it to concentrate the flavors, and then transform it into an ultra-melting side dish.

The twist is the presentation. Instead of serving it on a plain plate, I slip it into tortillas and brown them in a pan: it becomes crispy on the outside, juicy on the inside. And to avoid it being too brown and heavy, I add a bit of zest with a crunchy endive and apple salsa (hello winter!), plus a little mustard cream to bring it all together.

Technically speaking, it's simple: reduce, shred, and sear. In 45 minutes, you have a truly unique main dish, perfect for entertaining and creating a convivial atmosphere. And you can easily adapt it: make it spicier, more herbaceous, or even serve it in a bowl without tortillas if you like.

From a nutritional standpoint, wild boar provides good protein and iron, while endive and apple add fiber and freshness. In short: delicious, but not heavy.

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Crispy wild boar stew tacos

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Parts

4

parts

Preparation time

20

minutes

Cooking time

22

minutes

Calories

780

kcal

Total time

45

minutes

Shredded and well-reduced wild boar stew, nestled in crispy pan-fried tortillas. With an endive and apple salsa and a mustard cream, it bursts with flavor: melting, crunchy, tangy.

Also read:  Wild boar stew: the authentic and tasty traditional recipe

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Ingredients

• 800g of cooked wild boar stew (with its sauce)

• 8 wheat tortillas (approx. 320g)

• 1 endive (approx. 150g)

• 1 apple (approx. 180g)

• 1 red onion (approx. 120g)

• 150g of Greek yogurt

• 1 tablespoon of wholegrain mustard (approx. 15g)

• 2 tablespoons of lemon juice (approx. 30g)

• 2 tablespoons of olive oil (approx. 30g)

• 1 tablespoon of honey (approx. 20g)

• 1 teaspoon of smoked paprika

• Salt, pepper

Instructions

• Place the wild boar stew (meat and sauce) in a large frying pan or sauté pan. Heat over medium-high heat for 8 to 10 minutes, stirring occasionally, until the sauce reduces and coats the meat well. The goal is to concentrate the flavors without drying it out.
• Shred the meat directly in the pan using two forks. Add the smoked paprika and pepper. Taste and add salt only if necessary (stews are often already seasoned). Keep warm over low heat.
• Prepare the crunchy salsa: finely slice the endive. Dice the apple (leave the peel on if it's nice). Finely slice the red onion. Mix with the lemon juice, 1 tablespoon of olive oil, the honey, a pinch of salt, and pepper. Let it sit for 5 minutes: it will soften just enough.
• Make the mustard cream: mix Greek yogurt with whole-grain mustard, a pinch of salt, and pepper. If you like it more tangy, add a squeeze of lemon.
• Assemble the tacos: spread the shredded beef over 4 tortillas, leaving a 2 cm border. Fold over with a second tortilla (like a thin quesadilla).
• To crisp them: Heat a large skillet over medium heat. Add a drizzle of olive oil. Brown each "taco" for 2 to 3 minutes per side, pressing lightly with a spatula, until a nice golden crust forms.
• Cut each taco in half. Serve immediately with the endive-apple salsa and mustard cream on the side (or directly inside, but go easy to keep it crispy).

Also read:  Meltingly tender oven-baked pork ribs with butternut squash and apples

📊 Nutritional Information

1 serving (2 half-tacos, approx. 430g)

* RDA = Recommended Daily Allowance

📝 Notes

If you have a very fragrant homemade stew (wine, juniper, orange), keep the reduction short: you want a sauce that coats, not a salty paste.

💡 Chef's Tips

If your stew is very liquid, let it reduce a little longer: this prevents soggy tortillas. And if you want an even crispier crust, brown the tortillas over medium heat (not too high) to allow them time to dry and char.

🔄 Variations

• For an even more wintry version: add 1 handful of crushed walnuts to the endive-apple salsa.
• Spicy version: replace the smoked paprika with a paprika + Espelette pepper mixture, and add a few drops of hot sauce to the cream.