Wild Boar Stew

by Mugnaini on April 22, 2013 in Wild Game

Serves 6-8
Roasting Oven Environment


Marinate for 24 hours prior to cooking:

  • 2 lbs. wild boar cut into 2” pieces
  • 2 small red onion, quartered
  • 2 stalks celery, large dice
  • 3 carrots, large dice
  • 3 sprigs parsley, left whole
  • 1 lemon

Combine meat, onion, celery, carrot and parsley in a large bowl and squeeze the juice of one lemon over the mixture. Add cold water to cover meat and vegetables completely. Place bowl in refrigerator for 24 hours.

To Cook:

  • ½ cup olive oil
  • 2 garlic cloves, chopped
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 2 cups meat broth – chicken, veal or beef
  • 2 cups dry red wine
  • 1 can tomato paste
  • 3 bay leaves


Remove bowl with meat and vegetables from refrigerator and pour contents into a colander to drain. Remove vegetables, rinse with cold water, drain and set onto cutting board and chop into small dice. Set aside. Remove wild boar pieces, rinse with cold water and drain.

Set roasting pan in oven and heat. Do not add olive oil as the liquid in the meat will need to evaporate. Add wild boar pieces and cook until it has evaporated the excess liquid. Add salt, pepper and olive oil and turn meat until it is well browned. Add chopped onion, celery, carrots, parsley, garlic, rosemary and sage and continue to cook until vegetables are lightly browned and softened. Add 1/2 of the broth and cook for about 30 minutes. Add wine and heat through, add tomato paste, remainder of broth and bay leaves. Cover and cook until meat is fork tender, about 2 hours.

Serve over pasta or polenta.

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