About a year ago, I presented our readers with a look at an afternoon in the forest with friends and finished off the post with a fantastic recipe (or at least we think so).
I had planned to do a follow-up post a month or so after, but I didn’t. I didn’t because I received a very nasty comment on that post regarding hunting and as I’m ever conscious of offending, I decided not to post the follow-up. Well, I’ve thought about it a lot over the past year and, by golly, this is our blog and we should post what we wish! So here it comes. Not to worry, there are no animals injured by man in this post (wasn’t in the last one either). Instead, it tells of journeys into the forest and a recipe wrapped around the Swedish hunt. So, we hope you’ll come on in and have a read.
The post from last year, “in the forest with friends & a great wild game stew recipe…” was not so much about hunting, but more about camaraderie, planning and enjoying an afternoon in the forest.
In Sweden, it is often found that a group of like-minded hunters will form a shooters or hunting club (we’re big on clubs here). If they’re fortunate, they have a nice parcel or two of land upon which they can hunt. They then plan for the year’s hunts for weeks and even months ahead, perhaps meeting in the local pub to discuss. To hunt in Sweden is somewhat difficult in the beginning, as you need to take a government three-part licenses course and then get your gun licensed. Yes, we register guns and it can take weeks after purchase to recieve your weapon. We also have very strict gun lock-up laws which require the weapon to be stored in a locked case and ammunition in a separate lock-up. You might think this extreme, but Sweden does not have a problem with mass shootings…
My hunting has been relegated to my camera for some time. As a matter of fact, I was never an avid hunter. I just enjoyed the outing and being in the forest. I believe you’re never closer to your God than when you’re in the forest.
The Forest of Billinge
In this section of the post, I’ll be writing about enjoying winter and an autumn afternoon in a special little forest with my friend, Benny.
My mate Benny and his friends have been hunting this small forest in Billinge for several years. Indeed, they have even spotted the elusive moose more than once. Billinge is a small village (pop 451) about a twenty minutes’ drive from our home.
Through the years, the hunting group had erected mighty stands in the trees to see the game through the dense woods.
Off the country road and down a logging road, one finds a bit of a camp spot. Perfect for building a fire and warming one’s bones after a hunt or to pitch a tent and live under the stars. There nothing quite like roasting a sausage on a wood fire. Just fold a slice of bread around the sausage and top with mustard, yum! The woods here are rugged and in places boggy, making it a great spot for a hunt and or to forage for mushrooms. Oops, I just gave away a secret mushroom spot…
This is one of those “click and drop boxes” so if you wish to visit the forest for that first exciting hunt (no animals are killed or injured) click the CLICK HERE button below and you’ll hear the tale of the wild boar.
CLICK HERE Benny invited me into this forest to hunt on two different occasions, this is the first tale. For this hunt, we parked along the country road and walked in through a thick marshy area across a rickety bridge that transversed a creek. Once up and over the ridge, Benny placed me on a tree stump with my camera in hand and a gun at my feet for safety. Benny then began his circle around the forest. He was hoping to spot a red deer or maybe even a wild boar. Me, I was just focused on keeping warm and getting that once in a lifetime image of wildlife. It was shaping up to be a chilly overcast Skåne January afternoon. Now, if you don’t know the Central European Boar, take a look at this YouTube clip (below). These are wild boar from the UK, but they’re the same as we have here. The Central European Wild Boar is alive and well in Skåne and indeed becoming a big problem for road safety as well as causing agriculture damage. They may look cute and cuddly, they’re not. They’re big, mean, fast and very dangerous if you go face to face with one. They can grow to be 200 kg (440 lbs.) and are very good to eat. But, I get them from a friend that’s sharing his meat from the hunt or our butcher. Luckily here, when in season, wild boar meat is available in most markets and butchery shops. Back to the hunt! So, I’ve been sitting on the stump just over the ridge now for about an hour and all I’ve seen is a shy squirrel. During this time, Benny’s been sliding through the woods making a big circle, and is due to appear at my back soon. My ears are perked, listening for the sound of Benny’s arrival or perhaps a deer I can photograph. Then, suddenly in the distance, I hear the sound of dogs baying as they are on the heels of some animal. The sounds are still far away over the ridge and down the slope from where I’m sitting. But the howling now grows louder and I’m thinking they’re coming right up my way. What a great chance to get an image I’m thinking. Then, I heard the grunt of a big wild boar and my joy at the chance of getting a photo now turns to fear. No one, I repeat no one wants to be in the path of a 200 kg wild boar while it’s being chased. I drop my camera and reach for the gun. Mind you, I had no intention of shooting at the boar (they’re very hard to stop), my thought was should the need arise, I’ll fire a round into the ground hoping to scare the boar in a different direction. Now, guys, this is where it gets really tense. As I raise the rifle, a big, I mean really big boar comes roaring over the ridge and right at me. I’m no more than ten meters away, close enough to see its huge tusks and its musky smell. I can see the dogs are just behind him, hot on his tail. Split-second decision, do I run? No way, I’d die. Do I shoot at the boar? No way, I’d miss and just piss him off. So, I went for the shot to the ground, or in this case into the trunk of a tree (above). I was shaking a bit you know. Thankfully, the boar spun 90 degrees, and just at that time the lead dog took a bite out of the boar’s bottom. The boar was undeterred and fled off into the woods with the dogs just behind. After a bit, I could hear Benny come up behind me with the dogs still baying in the distance. The first words Benny said was what any hunter would say, “did you get it?”. I simply replied, “nope and it didn’t get me either“. I told him the story and soon the boar tracking dogs returned on their leashes in the hands of their master, a trained animal tracker. It seems they’d been on the boar’s scent for some time and flushed him just before entering Benny’s hunting grounds. We ended that trip in the forest as the sun was leaving the horizon and with the chilly Skåne fog in the air. I got to tell you, Benny’s van and a warm ride home sounded awfully good just about then. For the second hunt we now find ourselves on an October evening safari, we arrived in the Billinge forest just a few hours prior to darkness. After driving into the forest, we stopped for our planning session and to fika. We enjoyed a cup of hot coffee and a sweet cake served al fresco on Benny’s truck tailgate, it takes an average bun and cup of coffee to a new level. As for the hunt meeting, it was just Benny and me, so it was just a quick discussion on the evening’s hunt plans. If you wish to visit the forest for the second late evening hunt (also no animals were killed or injured) click the CLICK HERE button below and you’ll hear the tale of an evening with the trolls, fairies, and elves. CLICK HERE We made our way through the marsh over the creek and to the hunting ground. So, up in the stand, Benny goes for this short late afternoon hunt. We’ll have a couple of hours prior to darkness to search for the moose that Benny had spotted during a recent scouting expedition. Benny had his big gun out for this hunt and was locked and loaded and ready to go. Me? I found a nice level spot, opened my hunting chair, and began to absorb the wonders of the forest. No gun for this hunt, it’s just me and my Canon. The colors are incredible in October. The oak leaves still green, contrasts well against the golden hue color of the birch leaves. As the evening progressed, the sun gave us a brief visit. Sun rays showed through and the forest colors came to life. Wow, how vivid the forest colors become, and the smell of the forest intensifies as a breeze blows through trees. It was short-lived however as soon the sun lost out to the clouds. It was getting close to sunset now. A shot in the distance, could it be the enormous Swedish moose Benny had seen just days before. Perhaps it’s headed our way. It’s rare to see moose in Skåne these days, but in the past it was common. I’ve even heard a story about Eva’s mother being chased down the road by one when she was young. But, back to the hunt. When the sun begins to go dark for the evening, all of one’s senses peak, like a dog with its hair bristled on its back. The sounds of the forest grow by the minute, oh such sounds a forest holds. Over my shoulder, I hear a strange noise. It’s as some animal or something is making its way up a tree. Perhaps, it’s svartalfer climbing from the underworld for its nightly romp through the forest. Oh, I would prefer it to be Ljusalfer as I hear they are wonderful to watch. As I look back behind me, I can only hear sounds, the forest is too dark and dense for any sight. Upfront, to the right, what’s that? It wasn’t there before! Did it just move? Pray it’s not the skogsrå as she rules the forest and it’s said should a man be lured by her into the forest he shall never return. Oh my, another strange sound? Oh, it’s a vibrating text from Benny saying it’s time to go! Perfect timing in my mind as I’m pretty sure that was the skogsrå behind me. As Benny drove me back to my house, we’re both saddened, because the owner of this Billinge forest has announced it has been sold. That was the last evening ever for a hunt in Benny’s Billinge forest place. No matter if you’re just out for a walk in the forest, foraging for mushrooms, or in for the hunt; the smell of the cold fresh air always brings a stew to mind. A couple of years ago we ran across a wonderful rustic hearty Swedish game stew, Viltgryta med enbär & äpplen or Wild Game Stew with Juniper & apples. Since our post a year ago we’ve made the dish several times (we like stews), each time tweaking it a bit. Where the original recipe call for moose or other wild game, we’ve tailored this one to use more common meat cuts. It is a lovely stew and one we hope you’ll enjoy. Oh, and should you have a nice piece of wild game to use, all the better. Chloe says, ” You’ve got to be on your paws while in the forest cause you never know when you might see some trolls, fairies, or elves!” Chloe has tested and tasted Jägargryta or Huntsman stew and has approved it for dogs (just a taste) and human consumption and given this recipe her coveted 5-paw rating 🐾🐾🐾🐾🐾. Your comments are always appreciated, just scroll down below the recipe to “Leave a Reply”. A sturdy forest stew, a Swedish classic, where the juniper berries highlight the earthiness of the mushrooms and your meat. Although moose was used for the original dish, we've adapted this version of the recipe to use common cuts of meat. Should one have some elk, venison (deer) or feral hog lying about, it would work well in this dish as well. Begin by tossing your stew meat with a little salt and pepper to season. Next place your Dutch oven (or braising pot of choice) on your stovetop and heat to medium-high heat. While heating, add the olive oil (or fat of choice) to the pan. Once the fat is heated, begin browning your stew meat in batches. Don't overcrowd the meat. Once your meat is browned, place it on a plate or platter and reserve it for use later. Now, add your chopped bacon and cook for about five minutes or until the bacon is rendering its flavor into the pan. Toss, in your chopped onions and sauté until soft. This should take about five minutes. Add the mushrooms and continue sautéing until the mushrooms begin to soften and most of their moisture is gone. Return the browned meat and give it a good stir. Now add the crushed juniper berries and stir thoroughly. Continue to cook until the juniper berries become aromatic, about 3-5 minutes. Quickly add the red wine and scrape the goodies from the bottom of the pan. Continue cooking until the wine is reduced by half. Once reduced add the stock, tomato puree, dried plums and bay leaves. Stir until well combined. Return your pot to a boil, reduce to low, and simmer. Place a dampened and oiled cartouche over the top of the stew. Place the lid on the pot and simmer for a minimum of 2 hours. (See note 4 regarding pressure cooker and crockpot use) After the cooking time, remove and discard your cartouche and stir. Taste and correct seasoning as required. At this point, you can reduce the liquid to the consistency desired or use the corn starch for thickening. If using corn starch, mix 2 tablespoons with 2 tablespoons of water in a separate bowl. When thoroughly mixed slowly mix into the stew while stirring. Cook an additional 15 to 20 minutes. Once the stew is at the consistency you wish, taste again, and if additional seasoning is required, adjust. In a sauté pan, heat the butter on medium-high and fry apples until soft and browning. Remove from heat and place on top of the stew when serving or if you prefer, serve on the side. Please note that the quantities can be changed by entering the amount you wish in the quantity indicator. However, the metric will not change.The tale of a Wild Boar…
Image apology: At this point, I would love to have had a series of shots of these events unfolding, but no such luck. Actually, I was lucky that day! If I’d been focused on taking photos, you might not be reading this post today.
An evening with the trolls, fairies & elves…
I love the forest in the afternoon and evening. It’s when all the magic happens. The trolls, fairies, and elves come out to dance and revel in the forest. Sure, I know you’re saying “bah humbug”, no such thing. Well, all I can say is that you must have never spent an evening in an ancient Scandinavian forest. Yes, in the Scandinavian forest resides beings such as Huldra, Dökkálfar & Ljósálfar, Älvors as well as the Pixies and trolls. Oh, and don’t fall asleep, lest you get a visit by Nattmara. Nordic mythology is a very fascinating subject and one I love exploring. Once again, I digress so back to the forest.
Jägargryta or Huntsman stew…
A BIG HAPPY 7th BIRTHDAY TO CHLOE!
So, do you believe that trolls, fairies, and elves live in the forest?
Thanks again for having a read today, this was just one post that I had to do.
Jägargryta or Huntsman Stew
Ingredients
The Stew
Topping Ingredients
Instructions
Stew
Topping
Recipe Notes
Eha says
. . . and now you have made me cry on a stormy Friday night all the way in Australia. I was there last year in the forest with you, remember? I am glad you have taken us back and I am shivering with glee the elves and fairies came out and the magic entered your soul . . . remember atavistically I am an Estonian gal whose father also held my little hand and led me into our forests and I believed in the magic of the Nordic scene then and I remember it now . . . . I am just furious at angry and warped souls who cannot understand what life and nature are about and decry when someone goes out to shoot for the pot and cull the extra in the forest and fields. That is life and more than fair . . . I too have already made your recipe and loved it and shall now try the new ‘improved’ way . . . and Chloe, happy birthday: now I owe you two big juicy bones:)! Great to have you back, Team Smith !!
Ron says
I do remember you being in the forest last time. As a youngster, my family spent most of the summer camping in a forest by a lake. That’s when I learned of some of the creatures of the forest. One of Eva and our favorite things to do is walk in the forest holding hands and Chloe’s leash. Chloe so loves a walk in the forest.
I believe that nature has a balance and as mankind has grown it has disrupted that balance of shall we say evolved as in evolution. This in-turn has removed many of the predators that would keep a breed of animals healthy thus we (mankind) must cull the wild breeds to keep them healthy. One of my favorite reads on this subject from way back when is Farley Mowat’s Never Cry Wolf. But now I ramble on.
We’re so glad you enjoyed the recipe the first go around and hope the second is just as pleasing. Thanks for stopping by and spending time with us.
Eha says
The day’s work meetings over: guess what I did – managed to buy ‘Never Cry Wolf’ from AbeBooks, my favourite second-hand bookstore in the world . . . postage expensive as usual but under $A20 all up acceptable. Looked like ‘my kind of book’ 🙂 !
Ron says
Eha, I truly believe you’ll enjoy his books. He was a pioneer conservationist and great storyteller. But I warn you, you can become addicted to his writings. I’ve read all his books at least twice.
Chloe says
Oh, Eha you don’t have to give me a bone for my birthday. Having you as a friend is better than a bone.
Eha says
Chloe, do have your leash ready: the moment I hit Eslöv you can take me on the longest walk and show me all the sights ! And then your Mommy and Daddy and you can take me into the forest to find some fairies and elves . . . OK !
David says
A couple of things, Ron… first, it’s a wonderful recipe and I especially like the use of the dried plums. Can’t wait to taste that. Second, thanks for sharing that wonderful story of you and Benny! I felt as if I’d been there with you. Third, I am so sorry you received a negative comment. I am not a hunter and never have been, but I respect their choices to hunt. I also respect people who wish to be vegan for animal rights reasons. Each to their own. Respect is the key! Happy New Year to you both!
Ron says
David, I do hope you enjoy the stew, it’s garlic free. I love sharing my stories, especially those that include visits to the forest with friends. “Respect”, is a powerful word and even more powerful when put into action. I believe you’re so correct regarding the need for people to respect other peoples choices. Thanks for coming by and as always thanks for your thoughtful comment.
David says
I love that the recipe was naturally garlic-free, Ron! But that never stops me from simply leaving it out or substituting shallots! Hope all is well with you both!
Mad Dog says
Great story and stew.
IMHO hunting for ones own supper is far saner, healthier and humane than buying flaccid factory farmed meat in plastic from a supermarket. If we all went vegan there would be a big problem when the rabbits ate all the vegetables and boars ate all the grapes.
Ron says
Mad Dog, your humble opinion is always welcome here. I agree totally regarding factory farmed animals. Love your vegan analogy and boars in a vineyard are disastrous for sure. Our local vineyard spends more money on trying to keep boars (and deer) out of the vineyards than on any other vineyard expense. Thanks for coming by and sharing your opinions.
Healthy World Cuisine says
Delighted to hear you are okay as wild boars are nothing to mess around with as they can be fierce. Believe it or not we used to have loads of wild boars roaming around in Hong Kong. Yes, crazy right. Mama boars can be quite protective of their babies. Walking along on the side walk minding our own business on our way to the market are 3 baby boar and out of no wear shows up a mean mama. You have never seen a person run for their life so fast with a grandma cart in tow…. LOL This stew is beyond delicious with the addition of prunes, wine and delicious wild mushrooms. Can’t wait to try this recipe this winter.
Ron says
I’m trying to picture you running down a Hong Kong back street with a grandma cart in tow. I had no idea there were wild pigs running about Hong Kong. I never saw a single one, but I always stayed in Kowloon. We have wild boar roaming in our local park (it a forested area). The city traps them, as in the past, people have been injured by them. So I have to ask, is a grandma cart the grocery cards that one uses for bringing groceries home or a baby carriage? Here a grandma cart would refer more to a baby carriage.
Ronit says
Thanks for another interesting post. I’m glad you decided not to let the bullies of the mind police deter you from posting. Hunting is a necessity in many areas, and whoever doesn’t want to read about it, doesn’t have to.
Love the stew, especially the addition of juniper berries, prunes and apples. Will keep it in mind for my next lamb stew. 🙂
Ron says
Ronit, I like the way you think. Thanks for the support and I do hope you give this one a try. I’d love to hear what a pro chef like you thinks.
Lauren says
totally agree on hunting. I’m a hunter myself and the amount of monies that hunters provide support conservation all over. I made mine with a wild boar shoulder and tossed in a little lingonberry jam. Yay Ikea. Love it.
Deb|EastofEdenCooking says
What a scrumptious post to begin the new year. A fabulous adventure!
One can never please everyone and this business of blogging is filled with so much angst. I say it’s you’re blog, post what you wish!
Ron says
Deb, we’re so glad you enjoyed the post and from here on out we will be posting our heart. Thanks for taking the time to have a read and your comment.
Lorraine @ Not Quite Nigella says
This was such an interesting post! I’m so glad that you published it and sorry to hear about that nasty comment. Wild boar is so delicious and whenever I see it on a menu I always order it. And happy birthday to Chloe!! 😀
Ron says
Thanks, Lorraine! I’m glad I posted it as well. We love wild boar and look forward to the fall when we can purchase it from our local butcher. I’ll pass on the Happy Birthday to Chloe.
Chloe says
Thanks for the birthday wishes Mizz NQN. Tell Moshi I said hi.
mjskitchen says
What a fun read! I have always felt the woods, forests, mountains and canyons as being my churches and my husband and I have spent a lot of time in them because of that. I grew up in a hunting family because hunting was how we got our food. Deer and wild boar were plentiful in Louisiana, and filled many a freezer. Wild boar sausage was pretty good. I’ll never forget a boar my dad killed once. It was an easy kill because I was in the outhouse at our lake cabin and got trapped inside by a pack of boar. I was only 10 at the time. My dad and uncle came out with rifles when they heard me screaming. 🙂
I love your stew. While going through the ingredients I could easily taste that lamb would be a great meat for this stew. Thanks for sharing your stories and the recipe! Happy New Year Ron!
Ron says
What a great boar story. Might have made me a bit shy of outhouses. Having lived (many years ago) in rural Northern Louisiana, I too remember those meals of deer, wild hogs and ducks. We always ate what we took, always. I’m still thinking about a screaming little girl in an outhouse. I bet your dad and uncles were just as scared as you. Thanks for stopping by.
Marla says
As always, I love reading your posts! A very happy birthday to Miss Chlo, and best wishes to you and Eva for a wonderful 2019. Miss you all more than you’ll ever know…..cheers!
Ron says
Howdy Marla, we were just talking about you guys last night. We miss you guys too. I’ll pass on the happy birthday to Clo. It’s hard to believe it was almost 7 years ago that we brought her home from Hazard county. We’ll send you a proper email soon. Thanks for stopping by and hugs to all.
2pots2cook says
Agree to Ronit. Every post you publish is so inspiring and interesting… Just do what you think is the best at your own territory 🙂 Thank you Ron !
Ron says
Thank’s 2Pots, with all the well wishes and support we’ve received from you guys in this post, we’ll be doing just that.
Pam says
Thanks for the story, about you and Benny, Ron! It is great, you’re a great story teller! And shame on the knucklehead with the nasty comment, he/she should’ve just moved on!
I bet the forest is magnificent, so beautiful and peaceful, except maybe for the trolls and wild pigs. They have open season in Texas for wild boars, any time, any place as long as you have a hunting license. They look absolutely huge and scary. So I don’t blame you with the camera! I grew up on a farm though and know that you don’t mess with a domestic pig and here babes though, they’ll turn on you in a minute. The stew sounds delicious, love the dried plums in it and mushrooms and bacon, ummm, mmm! And, Chloe is a beauty in the forest-Happy Birthday to her.
Glad you posted this, it’s your blog, post what you like!
Ron says
Pam, thanks so much for the kind words. The forests are lovely here, much like the forest of the Pacific Northwest and Canada. As for the fairies and trolls, so far they have been kind to me. But, Chloe is always vigilant and keeping an eye on them. If you know the unpredictableness of a domestic pig, just multiply that for a wild boar. Unlike feral (wild) hogs in the US, our boars are actually the real deal and mean as hell. So, I avoid them when I can. Now, the prunes make the stew but don’t forget about the juniper berries. Thanks for stopping by and taking time to comment.
Loretta says
You’ve taken us all on a beautiful forest expedition Ron. Wild boars, hmmmmm, I’m not sure I’ve ever seen one up close. What an experience to be in the forest with nature all around, I can only imagine the excitement. That stew sounds amazing, love the idea of dried plums, I’m sure it added another depth of flavor. Just lovely. Happy Birthday to your Chloe, love that she’s a taste tester 🙂 Talking of which, we might be headed to your beautiful country in May. I’ll send you a separate email asking for tips and suggestions.
Ron says
Loretta, you haven’t missed anything from not seeing a boar up close, except a mean looking tusked animal that stinks. The forest is grand and will always be my church. And, you’re so right that the dried plums do give the stew another layer of flavor.
Glad to hear you guys are thinking of a visit to Scandinavia, I was teetering on what to post next and you just helped me decide. I’ll check my email for your note regarding tips and suggestions. Thanks for coming by.
Denise@Urb'n'Spice says
What a great read, Ron. I felt as though I was with you on your adventure. I spent many an hour with my father in the forest foraging and investigating – such great memories. I am so glad that you will continue to ‘post your heart’. I love that phrase. And I can imagine how fast your heart was beating when that wild boar was coming towards you! Do not ever change! Your stories and recipes are wonderful. I look forward to trying your recipe for Huntsman’s Stew. It looks so delicious, hearty and flavourful. All the best.
Ron says
Denise, thanks so much for the kind words, Yep my heart was certainly pounding when that big boar came at me. I think it was still pounding for a bit after as well. I think the stew would fit in well up in the Okanagan. So glad you stopped by and had a read.
Jas @All that's Jas says
Hunting must be the best way for men to bond, get in touch with their primal instincts and away from TV’s.
Your recipe is a combination of the two recipes I love: German hunter’s stew with mushrooms, red wine, bacon, and bay leaf and lamb stew my mom used to make with prunes and peppers, so I’m sure I will love this hearty stew. Can’t wait to try it.
Ron says
You’re correct it is a great outdoor sport to bond and tale stories and sometimes even drink a bit too much. Jas, I really think you’ll like this recipe as I think of it as being very woodsy European. Thanks for coming by and commenting.
neil@neilshealthymeals.com says
That sounds like a wonderful huntsman’s stew Ron. I always carefully read through recipes, imagining how each ingredient goes with and compliments the dish. In this case I particularly like the addition of the Juniper berries. Yum! Oh and good on you for deciding to publish this after that previous nasty comment. I think we all get nasty comments from people who are just unhappy with their own lives and can’t let other people be. I just delete those comments and carry on writting and publishing what I like!
Ron says
Neil isn’t it wonderful to set with a hot mug of tea or coffee and speculate on how a recipe will taste once made. I’m currently doing this with Jamie Oliver’s new book Jamie Cooks Italy (great book). Scandinavians like juniper and likely cook with it about as much as any culture. It’s amazing in a simple brown gravy that you finish with a spoon of Lingonberry jam. My favorite gravy on mash potatoes. Thanks so much for your support and passing on how you handle such. I shall not be deterred in the future.
All That I'm Eating says
Such a filling and hearty dish, just the thing at this time of year!
Ron says
That it is Caroline, that it is. Thanks for stopping by.
David @ Spiced says
First off, thank you so much for posting this story, Ron. I’m glad you didn’t let a nasty internet troll (not the enchanting trolls of mythology) deter you here. Over the years, I’ve had to wrestle with similar comments on occasion, and I’ve decided to delete them and move on. This is my little space on the internet, and I’m determined to keep it happy! If it’s a valuable critique, then that’s one thing. But if it’s just spiteful, then that’s something else entirely. Either way, I loved this post!
Wild boar are a serious problem in Texas. My uncle has some hunting land in east Texas, and the boars run roughshod over it. I went with him one evening years ago. While he was there to hunt deer, the only thing he got that night was a wild boar. One of his buddies runs a catering business, so he happily takes all of the wild boar that my uncle gets. While I’m not a huge hunter myself, I respect those who want to hunt…as long as the meat is used for nourishment. This stew sounds wonderful, and I’d love to spend an evening in the forests with the mythological creatures…as long as Chloe is there to protect me! 🙂
Ron says
Thanks for sharing your experiences and solutions. Very sound advice indeed. Being raised in East Texas, I know that the feral hog situation there is bad. We have a family deer lease there (my brother uses it) that is full of hogs. The problem isn’t killing them (although you do have to know what you’re doing), it processing them. Man do they stink in the beginning. We really love the stew, it’s great on a cold windy and snowy day like you have in NY. David thanks for coming by and having a read.
Chloe says
Mr. David, I’d be proud to spend an evening with you in the forest and would gladly protect you from the forest trolls and fairies but when it comes to those pixies you’re on your own your own.
Susan says
What interesting stories, Ron! I commend you for knowing what to do within the seconds you were confronted by that wild boar. I would have been frozen with fear. We don’t have wild boar here but lots of white-tailed deer that are legally hunted every fall in the northern regions of the state. Your Hunter’s Stew sounds delicious!
Ron says
Thanks, Susan. I don’t think it was so much knowing what to do, but just instinct. Either way, I’m glad it worked. The Huntsman Stew would be a great tummy warmer on one of those snowy Wisconson days indeed. Thanks for coming by and having a read.
Liz says
I am so sorry you received negative comments. But good for you it hasn’t stopped you from writing this interesting and descriptive post. Those boars can be really savage and I am glad you were not injured. The gun laws in Sweden and other parts of Europe are so sane, unlike here in the US where the NRA holds power over our politicians. The recipe looks fabulous, just the thing for a winters night.
Ron says
Liz, we’re so glad you enjoyed the post and yes those boars are bad boys. However, they are quite tasty in a stew or pasta sauce. You know, I don’t get the reluctance in the US to improve gun control. We have plenty of guns here, they’re just regulated. Nothing wrong with that in my mind. Take care and if one those rouge cold night hits California you might what to whip up a batch of the stew.
Kathryn says
A beautiful post as always Ron! I agree with you …this is your ‘delightful’ blog and it’s your decision what you write about. Your posts are always thoughtful and I can’t see how anyone could accuse you of being inconsiderate (to man or beast).
We also have very strict gun laws in Australia (thank goodness). We don’t have an issue with repeated mass shootings either and I pray that it stays that way.
Ron says
Hello Kathryn, thanks for your support. All of the support I’ve received from this post has been wonderful and liberating in a sense, don’t know why but it has. You know most civilized first world countries do have strict gun laws. Uncontrolled guns result in uncontrolled shootings IMHO. I realize as hot as it is down your way that the last thing you’ll be wanting is a stew, but keep it in mind for six months from now. Take care.
Judith Graber says
Every year around Nov. 15th (gun season) my husband would join his friends with their sons and rent a large cabin. Daily they would go out into the woods, build a large bonfire and enjoy each other’s company. Some would hunt but Gene never did – he just enjoyed the food from a gourmet chef who always attended. They ate like kings! He also liked not having to shave and after 5 days he did look kind of rough – LOL! Your stew sounds wonderful and with this cold weather would be delicious.
Ron says
Judi, your description of your husband’s hunting trips is actually how I used to “hunt”, except I was the chef. I loved every minute of the times we spent at the hunt camp. I’d be up early to cook a pan of biscuits and fry some bacon, ham, and eggs. I’d have there breakfast Macs ready to go as they left. Then they were off until lunch, which I’d have ready for the lot when they returned. Then they’d head back and I’d take a knap. It made me sharp for the poker game in the evenings. And, always a huge dinner meal. I think you and yours would enjoy the stew. Thanks for coming by.
Laura says
Ron,
So sorry you received negative comments. Idk why people have to be so rude – we all have our own way, and need to respect those of others. And this is YOUR website! Post what you want! I, one of obviously many here, really love your stories, and this one had my heart beating as the boar came at you – how totally frightening! I do love wild boar, which I first had in the dish Chingiali (sp?). So so delicious. And this stew looks totally legit! I love the use of Zinfandel (my favorite red wine) as it goes perfectly with the meats you are using. And the apples and dried plums – I can almost taste it! I feel like I need to check with my butcher for wild boar since I live in such an urban environment. This dish looks perfect!
Ron says
Laura, thanks so much for your positive input. Ah, Ragu’ di Cinghiale, possibly the very best use of a wild boar shoulder. A dish I love indeed. If you butchery can’t get wild boar, a regular pork shoulder (Boston butt) can work well. Just a little more fat to skim and not quite as gamy tasting. Lamb also does well in the dish. Cook up a batch, through a log on the fire (or put a YouTube fireplace on your telle) and enjoy this earthy stew. Thanks for coming by and commenting.
Valentina says
Such a great post Ron. I was riveted as I read, on the edge of my seat to hear what would happen next.
Sorry to hear about the previous negative comment, but I’m so happy you decided to continue writing authentically. It’s all about being who we are. On to the stew . . . WOW does it sound good. Such rich, deep flavors — I can only imagine how comforting it must be. Cool to see prunes and apples in there — love the touch of sweetness. And happy birthday to your sweet pup!
Ron says
Valentina, I’m so glad you found it riveting, so to speak. Authentically I shall be writing, it’s who I am. I would hope that someone that had followed my blog and then meet me would think, yea that’s who I thought he was. It is a wonderful stew, perhaps for you one to be made and tossed in the freezer for those weekend ski trips in the mountains. Thanks for your kind words and for stopping by.
Ciao Chow Linda says
Wow, what an experience. On the one hand, I’m glad you had the good sense to put down the camera and shoot into the ground, but the thought of having wild boar meat in the freezer might have tempted me to aim for the animal. They can be quite dangerous however, so you were wise. I agree with you that being in the woods – especially by youself – is almost a religious experience. That recipe sounds fabulous, especially with the addition of the prunes.
Ron says
Linda, it could have been a hard decision about which choice to make. But as we can buy wild boar at our butchery and we had some in the freezer, I took the safe root. In my younger days, I loved to hike into the mountains behind our farm and camp under the stars. Just me, my god, the stars along with the trolls, fairies and elves. The Huntsman stew will certainly warm your tummy on one of those snowy nights for sure.
Jeff the Chef says
I have respect for people who are against hunting so long as they’re vegan. If you eat meat, though, I think you can disrespect hunting only if you don’t really know much about it (yet think you do) and are blissfully unaware of the ins and outs of the meat industry. I have immense respect for Swedish gun laws! I’m all for American individuality, too, but when the downside is that people get murdered … obviously, this makes sense, which makes me wonder what this is all really about. But enough about that. Bring on some huntsman stew! You better watch out for those underworld creatures!
Ron says
Jeff, having been in more than one slaughterhouse and packinghouse in my time I know of what you talk of. I guess at the end when it comes to the gun laws, it’s all about money, somewhere somehow. The Huntsman stew would be mighty fine to have on your table when one of those “lake effect” snowstorms hits you guys. I hope you guys give it a try as I think you might like it. Thanks for stopping by and having a read.
Jeff the Chef says
Fortunately, I live on the side of the lake that rarely sees lake-effect. But today we’re getting a blizzard nonetheless, and I’ve got all day with nothing pressing … so maybe I should make a run to the store before the snow gets too deep!
Ron says
Jeff, I think it’s good that you live on the other side, as I once experience lake-effect snow and it was bitter. Let me know what you think if you do have a chance to make the stew.
John / Kitchen Riffs says
This most definitely IS your blog, so you should do what you want. I’m not a hunter, at all, but I do enjoy going out in the forest (camera for me, also). And it’s fun being part of a group. And although I don’t want to kill my own game, I’m quite happy to eat it. Or cook it. 🙂 Fun post, great stew — thanks.
Juliana says
The pictures of the forest are so pretty…the only time I have seen wild boar was in South Africa…and it was a different species…
The beef stew sounds delicious and I love the idea of adding sweet from fruit…I must give this dish a try. Thank you so much for sharing the recipe Ron.
Have a great rest of the week!
Ron says
Hi Juliana, thanks for the kind words. I ran and Googled South African wild boars and I’ll stick with ours, those South African boars are huge and look very mean. I do hope you enjoy the stew as the sweet and juniper berries make for a unique taste.
Karen (Back Road Journal) says
What an enjoyable post…so glad that you decided to write it. You are such a good storyteller and I held my breath while I waited for the outcome. You are totally right about all the sounds in the forest, your imagination has a little squirrel sounding like a large bear. 🙂 Love the hunter’s stew and I would probably make it with lamb.
Ron says
Karen, I’m so glad to hear you enjoyed the post and thanks for the kind words. Our minds do get fired-up in the forest, especially after dark. Oh, and lamb would be lovely in the stew.
Gerlinde@Sunnycovechef says
You are a great story writer Ron and I enjoyed reading this post and all the comments. I am not a hunter but my brother is. He owns a hunt in Germany and is responsible for the well being of the forest and animals and yes he does shoots wild boar and deer. I enjoy cooking with wild meat and your stew looks like a great recipe. Here in California the deer and squirrels have become a thread to the environment because all the the predators are gone.
Ron says
Hi Gerlinde, long ago I had the privilege of going on a hunt in Germany. I didn’t hunt but really enjoyed meeting the fellow hunters. I was fascinated at that time by how well they dressed to go on a hunt. I’ve since learned that a proper Swedish hunt requires a well-dressed hunter as well. Do share the recipe with your brother as it might make a great camp stew for his hunts. We have similar issues with the lack of natural predators here. Our preditors the wolf, lynx, and wolverine are all endangered here. Thanks for stopping by and for the kinds words.
Sanjay Lobo says
Thanks for sharing this special post. Keep sharing your experience.
Ron says
Thanks for stopping by Sanjay.
Frank says
I do love the taste of boar, especially around this time of year, as well as other game meats, but I don’t think I’d ever have the gumption to go hunting one. They’re dangerous beasts. I remember they still had “cinghiali” up in the Alban Hills south of Rome, and every once in a while you’d read news about someone getting killed by one. (And not necessarily hunters.) Around where I live now, we’re lucky to be surrounded by woods, and the wildest beast we have are deer (also good eating ;-)) I do enjoy a good walk in the woods, weather permitting. Like you said, it feeds the soul.
Ron says
Like you Frank, I love the taste but lack the desire for the shoot. Here we have shooting clubs and one can be a part of the club and not hunt. We all share in the costs and labor, then we all share in the meat should an animal be harvested. Very civilized I think. We have a big problem with wild boar here in Skåne. In our small town, they have to set traps in our wooded park to capture the boar and take them away. And trust me, you don’t want to tangle with one in a car. Thanks for coming by and having a read and sharing your thoughts.
frugal hausfrau says
Happy Birthday to Chloe and I’m so glad you posted this. I am not offended in the least by hunting or hunting unless they are packs of the beer drinking, 4 wheel driving, dog shooting kind of a-hats that really have nothing to do with the skill, precision and care a real hunter takes. I figure if you eat meat, feed your animals meat, wear leather or even if you never touch meat or leather, but support stores and businesses that sell meat or leather items you have no business complaining about hunters, who actually do much good in culling out areas that are overrun causing roadkill, disease or starvation! And let’s not even talk about owning or living in homes in huge developments built on areas that were formerly wildlife habitat or using plantation products like coffee, bananas, pineapple, coconut oil or palm oil that destroys habitats in 3rd world countries.
There’s just no pleasing everyone, especially nasty people. And I am feeling much better and obviously perky enough for a good rant!
The stew looks lovely and I have never cooked with juniper berries – I imagine they perfume it beautifully. I’ll have to seek out some. And there ya go, the Instant Pot isn’t for everything!
And yes, I’ve got a good bit of Irish and I have Grimm ancestry on the German side, not a descendant because the brother had no children but a cousin far removed. So of course, I believe in fairy folk and flights of fancy and think the world is a better place, always, with a good dose of imagination…now I’ll have to see if the same hold true for a good dose of juniper berries!
Thanks for sharing your adventures & your stew!
Mollie
Ron says
Hey girl, you can rant here anytime. I enjoyed your thoughts on hunting. Now don’t get me wrong, I love our Instant Pot for some things, just not this stew. As for juniper berries, we always found them at our local Kroger but I’m sure one could get them at Amazon. Juniper berries have many uses, ever had a good gin? Juniper berries are what gives it that great distinct taste. One can even make there own gin from plain vodka and after consuming see plenty of fairy folk. Mollie, thanks for taking the time to have a read and comment.
Alida @My Little Italian Kitchen says
I really like your beautiful pictures of the forest! I have never seen wild boars in the woods but I know that we have some in the mountains of Northern Italy too. It is such a popular meat and they do make salami out of it too.
Your stew looks seriously good. I find it interesting that you have added berries and plums, what a lovely combination of flavours!
Ron says
Thanks Alida. The forest here can be so lovely and we’ve just started exploring them. This summer we’ll be heading further North to visit even more forest. Cinghiale salami is fantastic. I’m also very fond of cinghiale ragu, yum. Our stew a fun recipe, and you can use plain pork or lamb and it good as well. Thanks for stopping by.
Kelly | Foodtasia says
Such a great read, Ron! As usual! It’s like I’ve been transported to a different world in the space of a few minutes. The Scandinavian forest sounds so enchanting. My first thought was to put it on the top of my vacation wish list. Then I started wondering about those trolls and elves!
This Huntsman Stew looks like the perfect end to a day spent in the forest. I love the fried apples on top. What a delicious contrast to the stew!
Ron says
Kelly, not to worry we have some troll and elve free forest as well. The stew is good after a day in the forest, but also after a day anywhere. Thanks for your kind comments and for stopping by.
sherry says
i definitely believe it is your blog so you should write what you want to, and what you are comfortable with. darn the nay-sayers!:) Your stew sounds deliciously hearty and warming. cheers sherry
Ron says
Thanks Sherry, I know it’s a tad warm down your way just now. But, when the cold winds blow, I think the stew with some good Australian lamb would be wonderful.
Chava Stark says
Hi Ron:
As always, I greatly enjoyed reading this post. It’s a bummer that some people leave nasty comments, but I’m glad you picked it back up anyway. That boar story had me at the edge of my seat – what a scare!
The stew sounds very interesting! Sometimes I get a nice bit of venison or elk from my hunter friends and I may try this out next time I’m so lucky.
Ron says
Hi Chava, I’m glad you enjoyed reading the post. It was a joy to write and I’m also glad I finally posted it. The stew a good one and if those hunting friends don’t come through with a chunk of meat, try it with lamb.
Michelle says
I’m not a hunter either (though of course, being from Kentucky, I have family members who are). But I’d love to be out in the forest on a beautiful day … at least so long as no wild boars are approaching! Great post. Oh, and what Mad Dog said.
Ron says
Michelle, having live in Bourbon County for a number of years, I know that zeal for hunting in Kentucky. Mad Dogs’ humble wisdom is always enjoyed and a sane man he is indeed and one I’d enjoy meeting one day. Thank’s for stopping by.
Russell Edwards says
Hello, just a note of appreciation for this post and yours of a year ago. As one who became a conscientious vegan for years, before coming a conscientious hunter for years since, the self-righteousness of some of these anti-hunters surely raises my hackles. They shout and shout as if those who disagree are behind them rather than ahead of them philosophically. I could rant on and on, or I could simply say: when I realised that animals are people, I became vegan; when I realised that humans are animals, I ceased to be vegan.
I saw your note about Skippy in last year’s post. Non-commercial kangaroo hunting is prohibited in most of Australia although the commercial product is available in supermarkets. However, we can and do hunt our ever-increasing populations of exotic deer. That’s what brought me to your page–looking beyond the American advice on how to eat venison. I do cook with supermarket kangaroo, too. (And incidentally venison is available quite affordably now, too — in both cases sadly with no disclosure of the cut or even the species, and of course with no connection with the provenance.)
In some dishes, meat is meat. In others, the essence of the species comes to the fore, sometimes in the most incredible way. I have achieved that accidentally with venison but when I thought about where in the world there would be a tradition of working with that, I thought of Scandinavia. (And besides, I have always felt drawn there.) Very much looking forward to having a go at this recipe.
Russell Edwards says
PS I’m interested in the difference between Viltgryta and Jägargryta? And on the Sami method (read elsewhere online, hard to find in English) of shaving frozen meat, which might avoid the need for a long slow cook.
Ron says
A good question Russel. The difference in Viltgryta and Jägargryta is very close and some say it has the same meaning. But, here’s my huntings clubs take on it. Gryta translates to stew and vilt is game (meaning animals), so viltgryta is a stew made from wild game. Jägar translates to a hunter, thus hunter or huntsman stew. Here in Sweden, farm-raised deer, moose, and caribou are still considered wild, thus viltgryta. An animal the lives in the forest and is hunted would be referred to as Jaktat kött (hunted meat) or meat of the hunter. So if the meat was hunted and used in a stew it would be jägargryta. Some might argue, but that’s our take.
The Sami are very interesting people and very close to nature. If you haven’t read my The Sami, some reindeer and tunnbröd…, you might enjoy the read. As to the shaving of the meat, I’m not sure of the origin of the practice, but I can tell you what my thoughts are. Shaving the meat (against the grain) does produce meat that cooks fast, but also when making a stew and cooking longer makes for more tender meat. I’ve tried it with the tougher cuts (rump) of deer and it produces this effect. I hope this was helpful…
Ron says
Russel Welcome and thanks for your comment. My daughter was a devote vegan as a young adult. She then traveled to India for a one year study of the childbirth rituals of India. When she returned she’d eat anything and still does. Now don’t get me wrong, I believe every person should have the right to practice whatever culinary choice they wish.
While living in the USA I hunted each year in Southern Texas for exotics. There is an overabundance of Axis deer (chital) down there so that’s what we sought. This Swedish Jägargryta (Huntsman stew) recipe was used more than once on Axis meat to great satisfaction. It’s also very good with red deer. I hope you have a great cook. Let us know how it turned out.
Russell Edwards says
Thank you so much for your replies. I will definitely have a go at it. Since posting those comments, I came across this rather interesting recipe: https://honest-food.net/goose-soup-recipe-scandinavian/
Just a coincidence that it has the Scandinavian link to our current topic. I found it while searching for Pho recipes – Pho also uses very thinly sliced meat (beef) cooked very quickly. Many recipes call for a tender cut (e.g tenderloin), motivated no doubt by the quick cooking time, but I figure if you’re cutting very thinly across the grain – like a meat grinder does and I guess like they do with shaved reindeer meat – you can use tougher cuts. Lo and behold, a second group of recipes call for beef eye of round, common in Pho restaurants apparently. I might try both and see what happens. Anyway, thanks again. PS I read your story on Sami, very interesting. I would love to learn more. I’m very interested in traditional cultures that practice(d) true sustainability.
Ron says
Russell, I found Hank Shaws site last year when looking for rustic wild mushroom recipes (we love to forage for fall mushrooms). He has a very good site. The Nordic Goose Pho sounds very interesting and a great fusion.
The Sami are very interesting indeed. If you can find a copy of “Beneath the Ice” by Kenneth Steven it’s a great short read on the SAMI. Let us know how your stew turns out.