Wild Boar Stew; The House of Vlad, the Impaler

While I take a break visiting family, step back with me in time to 3 years ago, when we were homeless, to the beginning of this project…. And all of our frustrations:

The movers came at 7:59 Thursday morning; didn't gasp with dismay or piss and moan about the amount of stuff we had, but proceeded to load it into the lorry (truck).

Then they fetched a trailer and loaded that, too. 

They finished at 5:00, we finished at 6:00, said our good-byes and went off to sign the papers; keys were exchanged for money and we were done!

Friday, we picked up the dogs, hauled the last bit to our rental house and headed to Spain.

We did the required bit of shopping in Andorra: pimientos, sherry, olive oil, tins of anchovies… and other assorted Spanish foods that we can't get in France.

Ha! You thought shopping in Andorra meant jewelry and leather coats, didn't you? How little you know me!

We spent a peaceful 3 days in the mountains; the weather was glorious.

The bad news was that hunting season had just opened so we didn't really want to go walking  

The good news was that one of the local hunters dropped off a haunch of, freshly killed, wild boar for dinner.

One never knows what the green garbage bag will hold when the locals come calling. On our last trip it was half of a deer….

And now, here we are living in Dracula's house.

How do we know it's the summer residence of Vlad the Impaler? 

Simple: it's full of flies for his trusty henchman…

And there's not a mirror anywhere.


Not for admiring oneself whilst brushing teeth in the morning; not for shaving nor putting on makeup.

None! Rien!

No mirrors!

We'll be here awhile. The closing for the house we're buying has been delayed because in August (when no one works) the documents didn't get sent to the Powers That Be for approval. 

But we were able to move our stuff in. So, yesterday, we watched as the moving van and trailer backed a mile or so down the hill and around the corners on a very narrow country road to deliver it. It all got piled up in the barn (we can't officially 'be' there yet) so they were happy – done in 3 hours.

Now I need to find a mirror, a knife and some pans to cook with, and some warm clothes. Vlad's house is about 10 degrees colder inside than outside…. And we only have wood to heat with.

As to internet access…. I'm writing this offline and I'll upload it from the estate agent's office. I get to borrow their internet a few minutes each, er, most, days.

Pork and Celeriac Stew

Wild Boar Stew

32oz (2000gr) wild boar
1 liter red wine
2 cl gin
10 allspice berries

10 peppercorns
10 juniper berries
2 crushed garlic cloves
3 bay leaves
1 tbs olive oil
4 tbs flour

Cut the boar into chunks (done during butchering).  Crush allspice berries and peppercorns.  Put all of the ingredients into a large bowl and marinate 4 – 24 hours.
Drain the boar, reserving marinade.  Heat olive oil in a large dutch oven.  Add boar and brown well on all sides.  Add flour and stir. Add reserved marinade and spices to boar, stirring well.

500ml wild boar stock
4 carrots
4 parsnips
1 celeriac

Cut vegetables into large chunks and add to boar.  Cover and bake in a medium oven 2 – 3 hours.

When I make it, sadly, I have to use plain old pork….. 

2 thoughts on “Wild Boar Stew; The House of Vlad, the Impaler”

  1. Oh my! HOw wonderful that looks. It’s wild boar season in Chianti and I came across many hunters in the countryside on vacation last week. I would get a little nervous when I heard gunshots in the distance. Would they spook my horse? Would they accidentally shoot my horse? I would imagine just how good that boar must be. I wished they would provide some to the farm to cook up for our dinner (fat chance since one of our hosts is a vegetarian). I never did see any actual boar in the fields though. I was told in the mornings they wander into the fields with the horses and surprisingly everyone gets along just fine. *Sigh* I miss Italy and I stil crave wild boar!

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