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Wild boar stew with juicy meat pieces, served with potato garnish
Tender chunks of wild boar slow-cooked in a robust red wine and paprika sauce.

Wild boar stew

Author: Flavelo
Recipes Main Courses
Cooking game meat is a game of patience, but the result is worth every minute. Wild boar muscles are tougher and more sinewy from much movement than domestic pig. During long, slow cooking, these tough fibres and tendons transform into gelatinous, butter-soft goodness, forming a thick, sticky gravy which is the soul of the stew.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 5 servings
🔥 Calories 580 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large, heavy-bottomed saucepan or cauldron
  • Sharp knife for trimming
  • Wooden spoon

Allergen Information

⚠️ Sulphur dioxide (in wine)

Instructions

1 ✓

Trim the meat thoroughly of silverskin, wash, pat dry, and cut into 2-3 cm cubes.

Tip: Drying is important, otherwise the meat will start steaming in its own juices instead of browning, becoming grey (Maillard reaction).
2 ✓

Sauté the finely chopped onion in the fat over very low heat until golden yellow and soft. Add the chopped pepper and tomato, and cook down until the water evaporates and only fat remains.

Tip: Onion is the soul of the stew: long sautéing breaks it down, providing the thickness of the gravy (fibre breakdown).
3 ✓

Pull the pan off the heat, mix in the paprika, then immediately add the meat and crushed garlic. Return to heat and brown while stirring until the meat whitens and releases juices.

Tip: We dissolve paprika in fat, but don't burn it! Colour and flavour compounds dissolve in fat, but paprika becomes bitter at high heat (caramelisation vs. burning).
4 ✓

Season with salt, pepper, caraway, and bay leaf. Pour the red wine underneath and let the alcohol evaporate (boil for a few minutes).

Tip: The acidity of red wine helps loosen tough meat fibres, so it softens sooner (chemical tenderising).
5 ✓

Pour on enough water to just cover. Cook covered on low heat for 2.5-3 hours. Only top up water if it has boiled away significantly.

Tip: Collagen (connective tissue) converts to gelatin only over a long time in a moist environment, making the meat tender.

Recipe FAQ

What should I do if the meat won't soften?
Cook it longer! Game needs time. Add a little more water and continue on low heat. It can take up to 4 hours.
Do I need to marinate?
Not necessarily for a young animal, but a red wine and vegetable marinade softens fibres over 1-2 days and removes any gamey aftertaste.
The gravy is too thin, how do I thicken it?
Remove the lid and cook on a higher heat until the water evaporates. Never thicken stew with flour; the plenty of onions provide the thickness!

Ingredients

  • 800 g Wild boar shoulder or leg
  • 3 tbsp Lard or oil
  • 2 large heads Onions
  • 3 cloves Garlic
  • 2 tbsp Paprika (sweet)
  • 1 pc White pepper (Hungarian wax pepper) or Bell pepper
  • 1 pc Tomato
  • 200 ml Dry red wine
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 tsp Whole caraway seeds
  • 2 pcs Bay leaf