Wild Boar Stew with Mushrooms

Wild boar stew with mushrooms featuring caraway, marjoram and lots of paprika with both slow cooker and stovetop instructions.

This recipe is a wonderfully easy and foolproof way to get to grips with a different and delicious protein source.

Wild Boar Casserole

We get access to some wonderful game out here in the Hungarian countryside, and this recipe is one of my very favourite Autumn and Winter stews.

Game is not an unusual thing to find here. I have recipes as varied as rabbit tagine through to a venison burger!

This simple stew comes with both slow cooker and stovetop instructions.

Flavour-wise, it is very much influenced by my adopted home here in central Europe.

It shares much in common with my marha porkolt recipe and has many flavour cross-overs with a traditional Hungarian Goulash.

Don’t worry if the game ain't your game or you struggle to find it. I make this exact same dish with shin of beef.

The only difference is I cook it for a couple of hours longer in the slow cooker, and it rocks!

Frequently Asked Questions

What does wild boar taste like?

Well, the simple answer is, erm… Wild Boar. If you are expecting pork, then you will be surprised. I guess the closest I can think of is a cross between pork and beef.

Wild boar has very little fat, but despite that, it really works well when slowly cooked, as I do here and in this wild boar ragu .

You can cook it quicker, as I do with my wild boar steak, but you do need to be careful not to overcook it.

Is this best cooked in a slow cooker or in a Dutch oven?

There is very little in it in terms of the final dish, so you can take your choice. I personally prefer to cook it on the stovetop, but that says more about me than the relative benefits of either cooking method.

This wild boar stew cooked in the slow cooker works perfectly. The meat is fork-tender, there ain't no need for a knife with this bad boy.

What is tomato passata?

Another question often asked by US-based readers, tomato passata is nothing more than sieved tomatoes; the closest product in the US is tomato puree, I am led to believe.

However, "Mutti" branded passata does seem to be available in some places.

Can I use smoked paprika?

If you must, however, this dish has very definite "Central European" leanings, and sweet paprika is king in those parts.

Serving Suggestions

The first thing to note is that this recipe serves four rather than the usual two that I focus on.

It will store in the fridge for 3-4 days, and as with many stews, it improves with age.

Just like my beef in red wine stew, this recipe just loves to be served with a mash.

I usually go with a buttery mashed potato, but it would also be wonderful with celeriac mash!

One final note, if you can score a leg of boar, then you must try this roasted whole leg of boar, it is glorious!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 24cm or 10" Dutch oven (or similarly sized saucepan with a heavy base) or a 4 litre (4-quart) slow cooker.
• 28cm or 11" frying pan.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales, a measuring jug, measuring cups, and spoons.
• Stirring and serving spoons.