Wild boar airesborne

1 Servings

Ingredients

Quantity Ingredient
3 pounds Boneless pork center rib; cu
⅓ cup Oil; (4-5 t.) (i use oliv
3 Onions; sliced
1 Garlic clove; crushed or min
⅓ cup Flour; (4-5 t.)
1¾ cup Chicken stock; (i use a good
1¾ cup Apple cider; (3/4 pt)
3 Apples
¾ tablespoon Dry basil; (i use 1 t.)
¾ tablespoon Dry majoram; (i use 1 t.)
Salt and pepper; to taste
⅓ cup Heavy cream; (4-5 t.)
Chopped parsley; for garnish

Directions

Recipe by: Kelly Day Rubenstein <KDAY@...> Heat oil, and saute pork over med. heat until golden. Move to a casserole dish. Add onion, garlic to oil in pan and saute until beginning to brown.

Sprinkle in flour, and saute gently until be- ginning to brown.

Gradually blend in stock and cider and bring to boil, stirring as it thickens. Add herbs and seasoning. Pour over the pork. Cover and refigerate (if nec.) until ready to cook.

Place in a 350F/180C oven. Cook for 1 hour. Meanwhile, peel, core and slice apples, reserving some for garnish, if desired. Add apples to casserole, and bake for 45 more minutes, until meat is tender. Stir cream in before serving. Garnish if desired.

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