This deeply flavored wild boar stew is marinated in red wine, slowly braised until tender, and finished with cranberries and a touch of dark chocolate for a glossy, balanced sauce. Served with crisp polenta, it makes a refined cold-weather game dish.
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Overview
Preparation
45 min
Cooking
165 min
Total time
210 min
Servings
6
Marinade
Yes
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
pá de javali
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
15 min
Place the wild boar chunks in a non-reactive bowl or container with the red wine, red wine vinegar, carrots, onions, shallots, garlic, sage, thyme, bay leaves, salt, and black pepper. Cover and refrigerate for 24 hours, turning once or twice if possible.
10 min
Heat the oven to 180°C. Lift the meat out of the marinade and pat it dry thoroughly with kitchen paper. Strain the marinade, keeping the wine liquid separate from the vegetables and herbs.
20 min
Heat a large heavy casserole over medium-high heat and melt the lard. Brown the wild boar in batches until well colored on all sides. Do not crowd the pan. Transfer the browned meat to a tray as you work.
10 min
Lower the heat to medium. Add the drained carrots, onions, and shallots to the casserole and cook for about 10 minutes, stirring from time to time, until lightly caramelized. Return the meat to the pot, sprinkle over the flour, and stir for 1 minute to coat everything evenly.
10 min
Add the cranberries and pour in the reserved marinade liquid. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Once simmering, cover with a lid and transfer to the oven.
135 min
Cook for about 2 hours, or until the wild boar is tender but still holds its shape. Check once or twice during cooking and add a splash of water if the sauce reduces too quickly.
10 min
Lift the meat out carefully and keep warm. Remove the larger herb stems and bay leaves from the sauce. Off the heat, add the dark chocolate and blend the sauce with a hand blender until smooth. Pass through a fine sieve for a more refined finish, then taste and adjust the seasoning. Return the meat to the sauce and keep warm over very low heat.
8 min
In a saucepan, bring the water and milk to a gentle boil and season with a generous pinch of salt. Rain in the polenta while whisking continuously. When it comes back to a simmer, cook over low heat for about 3 minutes, stirring until thick and smooth. Stir in the butter if using.
15 min
7 min
Tips
Plating
Pairings
Buttered savoy cabbage
A soft, lightly sweet cabbage side balances the richness of the game.
Roasted root vegetables
Parsnips, carrots, and celeriac echo the earthy flavors of the stew.
Creamy mashed celeriac
A silky purée is an elegant alternative to the crisp polenta.
Food & wine pairing
FAQ
Yes. In fact, it tastes even better the next day. Cool it completely, refrigerate overnight, and reheat gently before serving.
If wild boar is not available, you can use pork shoulder for a milder version or venison shoulder for a more robust game flavor.
For the best texture and flavor, yes. An overnight marinade helps tenderize the meat and infuses the stew with depth. If you are short on time, marinate for at least 6 hours.
Fresh or frozen cranberries are best because they add tartness without too much sweetness. If using dried cranberries, reduce the quantity and add them later in cooking.
The meat should be fully tender when pierced with a fork but not falling apart completely. Cooking time can vary depending on the age and cut of the animal.
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