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Wild Boar Stew with Mushrooms

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

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

Wild boar stew with mushrooms served with mashed potato on a dark plate.

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 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!

Overhead wild boar stew with mushrooms served with mashed potato on a dark plate.

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

I have tried faster cooking and it has not quite worked out.

In order to cook wild boar quickly, you need to score the meat of a younger boar which is difficult to guarantee with wild meat.

This wild boar stew cooked in the slow cooker works perfectly.

The meat is fork-tender, there aint no need for a knife with this bad boy.

Close up wild boar stew with mushrooms.

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!

Wild boar stew with mushrooms served with mashed potato.
Yield: 4 Servings

Wild Boar Stew Recipe with Mushrooms

Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes

This wild boar stew is the perfect winter warmer, hearty and delicious the aroma from the kitchen will have your belly rumbling all day!


  • 600g (21oz) Wild Boar
  • 2 Tbsp Flour
  • 1/2-3/4 Tsp Salt
  • 1/2 Tsp Freshly Ground Black Pepper
  • 50g (1/2 Cup) Celery
  • 75g (1/2-3/4 Cup) Carrot
  • 200g (1 1/3 Cup) Onion
  • 5 Cloves Garlic
  • 250ml (1 Cup) Red Wine
  • 100g (3.5 oz) Smoked Streaky Bacon
  • 1 Tbsp Caraway Seeds
  • 250ml (1 Cup) Tomato Passata
  • 200g (2 Small-Medium) Tomatoes
  • 2 Bay Leaves
  • 1 Tbsp Dried Oregano
  • 2 Tbsp Sweet Paprika
  • 250ml (1 Cup) Cold Water
  • 250g (2-3 Cups) Mushrooms
  • 50g (3 Tbsp + 1 Tsp) Butter


  1. Cut the boar into a rough 3cm dice.
  2. Cut the carrot, celery and onion into a 3-5mm dice.
  3. Cut the bacon into 3-5mm cubes.
  4. Slice the garlic cloves as finely as you can.
  5. Cut the tomatoes into quarters.
  6. Cut the mushrooms into bite sized (2cm) pieces

Slow Cooker Instructions.

  1. Heat a frying pan over a medium heat and fry off the bacon until crispy.
  2. Transfer to the bacon to the slow cooker ensuring you keep as much of the fat in the pan as possible.
  3. Add the carrot, celery and onion to the pan and fry for 10 minutes on a medium heat to soften.
  4. Throw in the garlic and cook for another 2 minutes and transfer to the slow cooker.
  5. If the pan is looking dry add a little more oil and add the wild boar in two batches seasoning each with salt and pepper.
  6. Fry until golden then add to the slow cooker.
  7. Return the frying pan to a high heat and when it is searingly hot pour in the red wine.
  8. Reduce the wine by half to two thirds and then pour over the meat in the slow cooker.
  9. Sprinkle the flour over the ingredients in the slow cooker and stir well.
  10. Add the tomato passata, water, tomatoes, caraway seeds, bay leaves and marjoram.
  11. Sprinkle over the paprika, stir and cook on low for 6 hours or high for 4 hours.
  12. Melt the butter in the pan and saute the mushrooms for 5 minutes.
  13. Add to the slow cooker and cook for a final 30 minutes on low.

Stovetop Instructions.

  1. Heat a large pan with a lid over a medium heat.
  2. Add the bacon and fry until crispy.
  3. Throw in the onion, celery and carrot and stir to coat in the bacon fat.
  4. Season the wild boar with salt and pepper and then add the flour and mix to coat.
  5. Turn the heat up under the pan and add the boar.
  6. Cook until browned stirring regularly.
  7. Add the remaining ingredients with the exception of the butter and mushrooms.
  8. Bring to temperature and have a taste seasoning with salt and pepper as required.
  9. Add a lid and simmer on low for 2½ hours.
  10. Half an hour before you are ready to serve, saute off the mushrooms in the butter.
  11. Add to the stew and simmer on low for a final 30 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 542Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 159mgSodium: 667mgCarbohydrates: 26gFiber: 6gSugar: 9gProtein: 41g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Monday 20th of January 2020

I've tried this recipe twice now and it is fantastic. I used fresh chestnut mushrooms and dry porcini mushrooms and then added the liquor from rehydrating to the mix for a greater depth of flavour. I did reduce the Tomato Passata by 50% the second time round as I found the original a little heavy with tomato flavour - personal choice.

Highly recommended and one

Brian Jones

Tuesday 21st of January 2020

So glad you like it Nick and thank you for taking the time to write to me! I could not agree more about flavour balances being personal preference, recipes are jumping off points for people to create food that they love and not a set of instructions to live by and people using my recipes like that brings my great pleasure :)


Wednesday 8th of January 2020

This sounds awesome, my husband is an avid hunter so I always have pig meat in the freezer, thanks for sharing

Brian Jones

Sunday 12th of January 2020

You are welcome, enjoy :)


Tuesday 12th of November 2019

Hello Brian, I was fortunate enough to harvest a 175lb boar the other night and have been bleeding the meat and getting ready to portion and package the meat for the freezer. I will be trying this recipe soon. I’m not the beat with a slow cooker and I have not had the best of luck with them... I read the instructions you gave several times but I didn’t see what setting to place the slow cooker on.

Brian Jones

Wednesday 13th of November 2019

Hey Brandon... Sorry, I gave this recipe a bit of a freshen up a couple of weeks ago and must have deleted it. I've added it back in it is 6 hours on low, I've not had any joy cooking boar on high in a slow cooker. My recipe uses "farmed" boar which is relatively common here in Europe, you may need to cook an older truly wild beast a little longer.

Trish B

Monday 11th of November 2019

Boar is my meat of choice. Thanks for this delicious recipe xx

Brian Jones

Tuesday 12th of November 2019

You are more than welcome :)


Saturday 29th of September 2018

I am jealous! We don't have Wild boar around here! I have a question, though. My friend is a homesteader in southern NY and grows a vintage breed of pig, called American Guinea Hog. When she has to remove a boar from her herd, she usually gives them us. We have been using them for dog food. They don't really taste bad, but they have a hideous odor (of urine) whilst cooking, and I can't stand it. She says to avoid that, they males must be castrated in the first few days of life. My long winded question, these boar have no lingering smell when you cook them? I would so love to try them!

Brian Jones

Sunday 30th of September 2018

I have heard of boar taint but it is reported to only be prevalent in 20% of male hogs, although it is not just restricted to wild boar it impacts all males of all pig species. Interestingly I read there is a vaccine for boar taint which probably asks more questions than it resolves, however certainly an interesting development.

I have never encountered that joy of boar taint, fortunately, I suspect our supplier hooks us up with meat that will not make me want to not use them again ;)

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