Skip to Content

Wild Boar Stew Recipe with Mushrooms

Whether you cook it in a slow cooker or in a pot this Wild Boar Stew is a great way of cooking with a wonderful meat!

Portrait image of a tomato based wild boar stew with mushrooms served in a an earthenware bowl with mashed potatoes

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 had 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!

Portrait overhead image of a tomato based wild boar stew with mushrooms served in earthenware bowls with mashed potatoes

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.

Portrait close up image of a tomato based 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 classic french Beef Bourguignon 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!

Square image of a tomato based wild boar stew with mushrooms served in a an earthenware bowl with mashed potatoes
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

  • 500 g (17.5 oz) Wild Boar
  • 2 Tbsp Flour
  • 1/2 Tsp Salt
  • 1/2 Tsp Freshly Ground Black Pepper
  • 50 g (1/2 Cup) Celery
  • 75 g (1/2-3/4 Cup) Carrot
  • 200 g (1 1/3 Cup) Onion
  • 5 Cloves Garlic
  • 250 ml (1 Cup) Red Wine
  • 100 g (3.5 oz) Smoked Streaky Bacon
  • 1 Tbsp Caraway Seeds
  • 250 ml (1 Cup) Tomato Passata
  • 200 g (2 Small-Medium) Tomatoes
  • 2 Bay Leaves
  • 1 Tbsp Dried Marjoram
  • 2 Tbsp Sweet Paprika
  • 250 g (2 Cups) Mushrooms
  • 50 g (3 Tbsp + 1 Tsp) Butter

Instructions

  1. Cut the boar into a 2-3cm dice.
  2. Cu the carrot, celery and onion into a 3-5mm dice.
  3. Cut the bacon into 2-3mm thick strips.
  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. Add the carrot, celery and onion to the slow cooker.
  2. Heat a frying pan over a medium heat and fry off the bacon until crispy.
  3. Transfer to the bacon to the slow cooker ensuring you keep as much of the fat in the pan as possible.
  4. Season the wild boar with salt and pepper and then add the flour and mix to coat.
  5. Brown the meat in the pan in batches and transfer to the slow cooker.
  6. Throw in the garlic to the pan and cook for 60 seconds
  7. Pour in the red wine and reduce by 2/3rds.
  8. Add the tomato passata, tomatoes, caraway seeds, bay leaves and marjoram.
  9. Have a taste and add salt to taste then bring to a boil and add to the slow cooker.
  10. Sprinkle in the paprika and 250ml of cold water.
  11. Stir and cook on low for 5 1/2 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.

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 2-3 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: 455Total Fat: 31gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 52mgSodium: 828mgCarbohydrates: 24gFiber: 6gSugar: 8gProtein: 13g

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!

Portrait overhead image of beer battered fish tacos served in a corn tortilla with a coriander crema
Previous
Cod Tacos with Beer Batter
Portrait close up image of a chole or Indian chickpea curry on a piece of naan bread
Next
Vegan Indian Chickpea Curry AKA Chole

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 :)

Brandon

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 :)

Beth

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 ;)