Wild Boar & Kraut Casserole



  • 2 tablespoons vegetable oil
  • 6 bone in boar chops or substitute 4 oz. ea., 3/4 to 1 inch thick
  • 1 jar (2 lb..) sauerkraut, rinsed and well drained
  • 1 to 1 1/2 lb.. smoked Polish sausage links (about 6)
  • 4 cloves garlic, minced
  • 14 juniper berries
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 2 1/3 cups dark beer
  • 1 1/2 cups shredded peeled potatoes
  • 1 med. red cooking apple, cored and cut into 1 inch chunks
  • 1 med. green cooking apple, cored and cut into 1 inch chunks
  • 1 med. yellow cooking apple, cored and cut into 1 inch chunks


Heat oven to 350 F. In 6 quart oven proof Dutch oven or stock pot, heat oil over medium - high heat. Add boar chops. Cook for 5 to 7 minutes, or until meat is browned on both sides. Remove from heat. Remove chops from pan. Set aside. Into same Dutch oven, spoon half of sauerkraut. Top with chops and sausages. In medium mixing bowl, combine remaining sauerkraut, the garlic, berries, pepper, salt and bay leaf. Spoon mixture over chops and sausage. Pour beer over mixture. Cover and bake for 1 hour. Stir in potatoes and apples. Cover and bake for 30 to 45 minutes longer, or until apples are tender. Remove and discard bay leaf. Serve with thick slices of crusty bread, if desired.


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