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Donna R. Luis

Rustic Wild Boar Winter Stew

Tender wild boar, aromatic vegetables, red wine, tomatoes, herbs, and hearty stock come together in a slow-simmered one-pot stew. The long cooking time develops a rich broth while helping the lean wild boar become tender and flavorful.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds wild boar meat cut into 1-inch cubes
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 cup red wine
  • 2 cups beef stock or game stock
  • 1 can 14.5 ounces diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Optional: 1 cup chopped mushrooms
  • Optional: 2 potatoes cubed

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon or heat-resistant spatula
  • Measuring spoons
  • Measuring cup
  • Ladle

Method
 

  1. Season the Wild Boar: Season the 1-inch wild boar cubes generously with salt and pepper, making sure the pieces are evenly coated.
  2. Heat the Olive Oil: Place a large pot or Dutch oven over medium-high heat and add the olive oil, allowing it to heat before adding the meat.
  3. Brown the Meat: Add the wild boar in batches so the pot is not overcrowded, then brown the pieces on all sides.
    Once browned, remove the meat from the pot and set it aside.
  4. Sauté the Vegetables: Add the chopped onion, minced garlic, diced carrots, and diced celery to the same pot. Sauté until the vegetables begin to soften.
  5. Deglaze with Red Wine: Pour in the red wine and use a wooden spoon or spatula to scrape the browned bits from the bottom of the pot. Let the wine reduce by half.
  6. Build the Stew: Return the browned wild boar to the pot, then add the beef or game stock, diced tomatoes, tomato paste, dried thyme, dried rosemary, and bay leaves.
    Add the chopped mushrooms or cubed potatoes at this stage if using.
  7. Bring to a Boil: Increase the heat as needed to bring the stew to a boil, allowing all the ingredients and cooking liquid to come together.
  8. Simmer Until Tender: Reduce the heat to low, cover the pot, and let the stew simmer gently for about 2 to 3 hours, or until the wild boar is tender.
  9. Remove the Bay Leaves: Take out the bay leaves before serving.
  10. Adjust the Seasoning: Taste the stew and add more salt or pepper if needed, then serve while hot.

Notes

  • Wild boar is leaner than pork, so the long, gentle simmer is important for developing a tender texture.
  • Brown the wild boar in batches rather than overcrowding the pot, allowing the pieces to brown properly on all sides.
  • Scraping the browned bits from the bottom of the pot when adding the red wine helps incorporate their flavor into the stew.
  • Mushrooms or cubed potatoes can be added as optional ingredients for additional texture and substance.
  • For a slow-cooker version, brown the meat and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
  • Leftovers can be enjoyed the next day, when the flavors have had additional time to meld.