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Piglet Stew In Cassis Liqueur

7 pounds fresh piglet premium cut for stew
2 large onions peeled and sliced
10-12 garlic cloves chopped
2 large carrots peeled and cubed
6-8 whole All-spices
10-12 whole black pepper
1 table spoon fresh dill chopped
2 table spoons fresh parsley chopped
1 1/2 table spoons salt
1 1/3 cup black currant cassis liqueur (Milady recommended)
2 cups tomato sauce with mushrooms
6 sweet dry prunes
1 tea spoon Dijon old style mustard (Maille recommended)

Optional - 2 table spoon sugar to taste as needed

Preparation time: 15-20 min
Cooking time: 2 1/2 hours

Wash meat. Place onions rings on the bottom of large pot and place meat on top and filled with water to cover meat. Add carrots and bring to the boiling point. Simmer on medium heat for 45 min. Add salt, spices, cassis, prunes, parsley, dill, garlic, mustard and tomato sauce. Continue to cook for another 1 1/2 hours.
Serve with mash potato or rice, or marinated vegetables.

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