One-Pot Wild boar stew
A warm, satisfying wild boar stew loaded with tender meat, vegetables, and rich, herb-infused tomato broth. High in protein, low in carbs, and easy to prepare, it’s perfect for family dinners or meal prep.
Equipment
- (1) Large pot or Dutch oven
- 1 Cutting board
- 1 Chef’s knife
- Measuring cups and spoons
- Wooden spoon
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
- 1 can 14.5 oz diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Optional: 1 cup chopped mushrooms or 2 potatoes cubed
Instructions
- Prepare the Wild Boar Meat: Begin by patting the wild boar meat cubes dry with paper towels to ensure even browning. Season each piece generously with salt and freshly ground black pepper. This initial seasoning will help build the rich, deep flavors that form the base of the stew. Set the meat aside while you prepare the vegetables.
- Brown the Wild Boar Meat: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the wild boar cubes in a single layer, avoiding overcrowding the pot. Brown the meat on all sides, about 3-4 minutes per batch, until a golden crust forms. This caramelization adds a robust, savory flavor to the stew. Remove the browned meat and set it aside on a plate.
- Sauté the Aromatic Vegetables: In the same pot, reduce the heat slightly and add the chopped onion, minced garlic, diced carrots, and diced celery. Stir frequently for 5-7 minutes, until the onions turn translucent and the vegetables start to soften. The gentle sautéing releases their natural sweetness and forms the aromatic foundation of the stew.
- Deglaze with Red Wine: Pour 1 cup of red wine into the pot to deglaze, scraping up the browned bits stuck to the bottom with a wooden spoon. Allow the wine to simmer for 3-5 minutes until it reduces by half. This step concentrates the flavor and adds a subtle acidity that balances the richness of the meat.
- Combine Meat and Vegetables: Return the browned wild boar meat to the pot with the sautéed vegetables. Stir gently to combine, ensuring each piece is coated in the flavorful base.
- Add Broth, Tomatoes, and Herbs: Pour in 2 cups of beef stock, 1 can (14.5 oz) of diced tomatoes, and 2 tablespoons of tomato paste. Sprinkle in 1 teaspoon each of dried thyme and rosemary, and add 2 bay leaves. Stir thoroughly to evenly distribute the herbs and tomato paste, which will thicken the stew and deepen its flavor.
- Incorporate Optional Ingredients: If desired, fold in 1 cup of chopped mushrooms or 2 cubed potatoes at this stage. Mushrooms add an earthy flavor, while potatoes create a heartier, more filling stew.
- Simmer the Stew Slowly: Bring the stew to a gentle boil over medium heat. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let the stew simmer slowly for 2 to 3 hours, stirring occasionally. This long, slow cooking tenderizes the wild boar meat, allowing it to absorb the rich flavors of the broth and herbs.
- Adjust Seasoning and Finish: After the meat is tender and vegetables are cooked through, remove the bay leaves. Taste the stew and adjust the seasoning with additional salt and pepper as needed. This ensures a perfectly balanced, savory dish.
- Serve and Enjoy: Ladle the hot stew into bowls, making sure each serving has a generous portion of meat and vegetables. Pair it with crusty bread or a simple side salad for a complete meal. This stew is also excellent as leftovers, as the flavors deepen even further when stored overnight.
Notes
- Wild boar is leaner than pork, so slow cooking is essential for tender, juicy meat.
- Browning the meat in batches ensures even caramelization and prevents steaming.
- Red wine adds depth and acidity, but you can substitute with extra beef stock if preferred.
- This stew can easily be adapted for a slow cooker; cook on low for 6–8 hours.
- Leftovers taste even better the next day as the flavors continue to meld.
- Optional mushrooms or potatoes make the stew heartier without overpowering the natural wild boar flavor.
