Wild Boar Stew
Dive into the heartiness of rustic flavors with this Wild Boar Stew recipe, a true celebration of bold ingredients and slow-cooked perfection. Tender cubes of wild boar are seared to develop a rich depth of flavor before being simmered with vibrant vegetables, earthy button mushrooms, and red potatoes in a luscious blend of red wine and game stock. Enhanced with aromatic herbs like thyme and bay leaves, every spoonful bursts with comforting warmth and complexity. Ideal for cooler evenings, this hunter-inspired dish pairs beautifully with crusty bread or creamy mashed potatoes, making it a show-stopping centerpiece at any table. Perfect for lovers of wild game recipes, slow-cooker meals, and hearty stews, this Wild Boar Stew will satisfy your cravings and impress your guests.
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Recipe Information
Ingredients
- 1000 g wild boar shoulder or leg (cubed)
- 3 tbsp olive oil
- 1 large yellow onion (chopped)
- 2 medium carrots (peeled and sliced)
- 2 stalks celery stalks (sliced)
- 4 cloves garlic cloves (minced)
- 2 tbsp all-purpose flour
- 250 ml dry red wine
- 750 ml beef or game stock
- 2 tbsp tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme sprigs
- 200 g button mushrooms (sliced)
- 3 medium red potatoes (quartered)
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Begin by patting the wild boar meat dry with paper towels to remove excess moisture. Season with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the cubed boar meat in batches until browned on all sides. Remove the meat and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion, carrots, and celery until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
Pour in the red wine and scrape the bottom of the pot to deglaze and release any browned bits. Bring the wine to a simmer and let it reduce slightly, about 3-5 minutes.
Add the seared wild boar back into the pot along with the beef or game stock, tomato paste, bay leaves, and thyme sprigs. Stir well to combine.
Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and allow it to simmer for 2 hours, stirring occasionally.
After 2 hours, add the sliced mushrooms and quartered potatoes to the pot. Continue cooking for another 1 hour, or until the meat is tender and the potatoes are cooked through.
Taste the stew and adjust seasoning with additional salt and pepper if needed. Discard the bay leaves and thyme sprigs.
Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or over mashed potatoes if desired.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
