ByRusty
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Game meats have been a staple ingredient of stews for centuries.
With this wild boar stew, I wanted to up the ante and go back in time a little.
To do this I incorporated wild porcini mushrooms, to accentuate the flavor of the hog meat.
Wild Boar Stew Ingredients
A good stew doesn’t need many ingredients, it just needs good ingredients.
For me that means, good meat, good wine, good stock, and a good selection of vegetables and herbs.
You can use just about any cut of hog meat for this stew, I find many of the hind leg cuts are a good choice.
Some stews are sweet and some are savory, this comes down to the wine choice and seasoning choice., along with the vegetables used.
I wanted a more savory dish to allow the wild boar flavors to really ring through.
For this reason, I used wild porcini mushrooms as one of the main ingredients. For veg, I only used carrots, very little celery, and onions.
You should also use a dry wine, a sweet wine will have too much sugar.
The full list of ingredients:
- Wild hog meat
- Porcini mushrooms
- Onion
- Pearl onions
- Garlic
- Carrots
- Celery
- Red Wine
- Venison stock
- Tomato paste
- Thyme
- Rosemary
- Salt & pepper
- Cornstarch
There are a few optional items on this list or ones that can be substituted for an alternative ingredient.
White wine could be substituted for red wine, but I find the flavor of red wine works much better with wild game meats and particularly wild boar.
Alternatively, you could forego the wine altogether and use stock in its place.
The stock I used in this recipe is my own homemade venison stock, you could however use beef stock if you do not have venison stock.
Whichever stock you use, make sure it’s low sodium.
I prefer using cornstarch as a thickening agent instead of flour.
Cornstarch gives a clearer stew and adds no flavor, unlike flour. However, you can use flour in its place.
If using flour you will need to double the quantity.
Cooking Wild Boar Stew
One of the great things about stews is you can make a huge amount of food with very little effort.
For this wild boar stew, most of your effort will go into chopping the vegetables, which there aren’t many of.
You can make this stew in a slow cooker or a pot, I’ve done both and there is no difference really.
Whichever method you choose you will first need to brown the meat. After that you can deglaze the pan then everything goes into one pot and stews for a few hours.
It’s a very simple stew to make, the steps are as follows:
- Saute onions and garlic
- Brown the boar meat
- Deglaze the pan with wine
- Add everything to the pot or slow cooker and stew
Depending on your cooking method and ingredients used thickening the stew will vary.
If you want a medium-thickness stew and you are cooking in the slow cooker, add 2 tablespoons of cornstarch.
If you are cooking in the pot you may get away with 1 tablespoon.
If you prefer not to use cornstarch you could use 3-4 tablespoons of flour in the slow cooker.
Wild Boar Stew (Slow Cooker)
Enjoy a hearty Wild Boar Stew, where tender boar meat and root vegetables simmer in a rich, wine-infused broth. Perfect for cold nights and easy to make
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Course: Main Course
Cuisine: French, Wild Game
Keyword: wild boar
Prep Time: 20 minutes minutes
Cook Time: 6 hours hours
Servings: 6
Author: Rusty
Ingredients
- 2 lbs wild boar meat cubed
- 1 tbsp cornstarch
- 4 medium carrots chopped
- 1 stick celery finely chopped
- 1/2 medium onion finely chopped
- 4 cloves garlic minced
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp tomato paste
- 1 tsp kosher salt
- 1 tsp black pepper whole
- 1 cup dry red wine see note 1
- 4 cups venison stock see note 2
- 2 oz dry porcini mushrooms
- 3 oz pearl onions peeled
- 1 tbsp Avocado oil or other high temperature oil
Instructions
Heat the oil in a large pot over low-medium heat
Add the chopped onions and garlic to the pot. Cook until translucent
Increase the temperature to high and add the meat to the pot. Brown the meat all over. You may need to do this in batches to prevent the meat from stewing.
Transfer the browned wild boar to the slow cooker
Add the wine to the pot and scrape the browned bits, while reducing the wine by about 50%
Add the cornstarch to the slow cooker and stir.
Add all other ingredients to the slow cooker, including the wine. Stir and cover.Cook on low for 6 hours
Notes
- You can substitute extra stock for the wine, but I highly recommend using the wine.
Rusty
Rusty enjoys connecting food and nature and has done so since a child. He was fortunate enough to explore cuisine worldwide and work at great European restaurants. He now enjoys thinking up new recipes that he can find around him in nature in North America.
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