Skip to Content

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!

Ingredients

  • 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

Instructions

  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:

Yield:

4

Serving Size:

1

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!

Melinda

Wednesday 23rd of February 2022

AMAZING! I am an American living in Germany for 20 years and have been introduced to several variations and this is the best. I’m going to try this with wild deer! We call it Hersch Gulasch and I bet it will be splendid.

Melinda

Thursday 24th of March 2022

@Brian Jones, going for my 4th dinner with this recipe. It’s amazing and so delicious. Thanks again!

Brian Jones

Thursday 10th of March 2022

So glad you liked it Melinda :)

Lee-Anne Botha

Monday 7th of February 2022

Hi Brian can you help I am looking for a nice recipe for bushpig(wild boar) roast leg without alcohol please. Thanks

Brian Jones

Thursday 17th of February 2022

Hi Le-Anne... Sorry it has taken a while to respond. I almost exclusively cook for two so I don't get a chance to cook big hunks of meat as often as I would like and as such don't have any experience cooking a large lump of boar.

I do link out to a recipe as you have probably seen https://www.epicurious.com/recipes/food/views/roasted-leg-of-wild-boar-102758 I would probably stick with this but change up the marinade to use apple juice and a mix of cider vinegar. It will be a sweeter but I think it would work well.

Good Luck

Brian

Lisa

Friday 31st of December 2021

I don't know if it's the recipe or I missed something...but there isn't nothing brown about this gravy. Ugh 😞

Melinda

Wednesday 23rd of February 2022

@Brian Jones, I think it is more deep red. I used over one cup of red wine and then burned the heck out of it and it turned almost black…it really gave great Texter flavor and color.

Brian Jones

Sunday 2nd of January 2022

I have no idea why you would think that the gravy should be brown? It contains red wine and paprika and has a definite red tinge in both the video and photographs!

Nick

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 :)

Lainy

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 :)

Skip to Recipe