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 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.
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.
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!
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.
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.
One final note, if you can score a leg of boar then you must try this roasted whole leg of boar it is glorious!
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
- Cut the boar into a rough 3cm dice.
- Cut the carrot, celery and onion into a 3-5mm dice.
- Cut the bacon into 3-5mm cubes.
- Slice the garlic cloves as finely as you can.
- Cut the tomatoes into quarters.
- Cut the mushrooms into bite sized (2cm) pieces
Slow Cooker Instructions.
- Heat a frying pan over a medium heat and fry off the bacon until crispy.
- Transfer to the bacon to the slow cooker ensuring you keep as much of the fat in the pan as possible.
- Add the carrot, celery and onion to the pan and fry for 10 minutes on a medium heat to soften.
- Throw in the garlic and cook for another 2 minutes and transfer to the slow cooker.
- 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.
- Fry until golden then add to the slow cooker.
- Return the frying pan to a high heat and when it is searingly hot pour in the red wine.
- Reduce the wine by half to two thirds and then pour over the meat in the slow cooker.
- Sprinkle the flour over the ingredients in the slow cooker and stir well.
- Add the tomato passata, water, tomatoes, caraway seeds, bay leaves and marjoram.
- Sprinkle over the paprika, stir and cook on low for 6 hours or high for 4 hours.
- Melt the butter in the pan and saute the mushrooms for 5 minutes.
- Add to the slow cooker and cook for a final 30 minutes on low.
- Heat a large pan with a lid over a medium heat.
- Add the bacon and fry until crispy.
- Throw in the onion, celery and carrot and stir to coat in the bacon fat.
- Season the wild boar with salt and pepper and then add the flour and mix to coat.
- Turn the heat up under the pan and add the boar.
- Cook until browned stirring regularly.
- Add the remaining ingredients with the exception of the butter and mushrooms.
- Bring to temperature and have a taste seasoning with salt and pepper as required.
- Add a lid and simmer on low for 2½ hours.
- Half an hour before you are ready to serve, saute off the mushrooms in the butter.
- Add to the stew and simmer on low for a final 30 minutes.
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.