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Porcupine stew served in a rustic bowl with fresh herbs.
Rich and tasty porcupine ragout with potatoes and vegetables

Porcupine stew

Author: Flavelo
Recipes Main Courses
Although the name sounds exotic, 'Porcupine Stew' is technically a classic game stew. Game meats have strong connective tissue, so slow, moist heat treatment (braising) is essential. Acids (tomato, wine) and salt break down the meat fibres over a long time, whilst the sweetness of vegetables balances the distinct gamey flavour.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 510 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Thick-walled pot
  • Wooden spoon

Allergen Information

⚠️ Sulphur dioxide

Instructions

1 ✓

Dice the meat, pat dry, and season with salt and pepper.

Tip: Wet meat does not brown, but steams. A dry surface is the secret to a beautiful brown crust (Maillard reaction).
2 ✓

Brown the meat in hot oil in several batches, then remove.

Tip: If you put it all in at once, it cools the pot down and releases juices.
3 ✓

In the remaining fat, sauté the chopped onion, garlic and carrot. Add the tomato purée and cook for 1 minute.

Tip: Cooking (caramelising) the tomato purée removes the raw, sour taste and deepens the colour.
4 ✓

Pour in the wine, scrape up the browned bits, then add the stock and spices.

Tip: The brown layer baked onto the bottom of the pot is full of flavour; definitely dissolve this with the liquid!
5 ✓

Return the meat, and simmer under a lid over a very low heat for approx. 1.5 hours. Then add the diced potatoes and cook until done (approx. another 30 minutes).

Tip: We don't put the potatoes in at the start because they would disintegrate by the time the meat is tender. In an acidic environment (wine, tomato) potatoes soften more slowly.

Recipe FAQ

What can I use instead of porcupine?
Any game meat (venison, wild boar) or even beef shin works perfectly with this recipe.

Ingredients

  • 600 g Game meat (porcupine, or alternatively diced beef/venison)
  • 2 whole Carrots
  • 300 g Potatoes
  • 1 whole Red onion
  • 3 cloves Garlic
  • 2 tbsp Tomato purée (concentrated)
  • 500 ml Beef stock
  • 200 ml Red wine
  • 1 whole Bay leaf
  • 2 sprigs Fresh thyme
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 2 tbsp Olive oil