1
Prepare the ingredients
10 min
Pat the wild boar dry and cut it into large, even cubes. Slice the onions, crush the garlic, cut the carrots into chunks, and drain the mushrooms if using canned.
Wild boar
France
Sanglier en cocotte au vin rouge et légumes
A rustic French-style wild boar stew slowly cooked with red wine, bacon, onions, carrots, mushrooms, garlic, and herbs until rich, tender, and deeply flavorful.
25 min preparation
100 min cooking
125 min total
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Overview
A comforting French country stew
This sanglier en cocotte brings together the robust flavor of wild boar with the warmth of a classic red-wine braise. Inspired by bourguignon-style cooking, the meat is first browned, then gently cooked with bacon, vegetables, and aromatics until meltingly tender. Serve it with mashed potatoes, buttered noodles, or crusty bread to catch every drop of the sauce.
Preparation
25 min
Cooking
100 min
Total time
125 min
Servings
4
Marinade
No
Difficulty
Not specified
Ingredients for 4 people
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
cubos para estufar
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Ingredients
For 4 servings
-
wild boar shoulder or stewing meat
cut into large stew-sized cubes
800 g -
smoked bacon lardons
200 g -
butter
50 g -
yellow onions
thinly sliced
750 ml -
garlic cloves
crushed or finely chopped
2 un -
carrots
peeled and cut into chunks
3 un -
button mushrooms
drained if canned, or cleaned if fresh
4 colher de sopa -
all-purpose flour
1 un -
red wine
preferably a dry, full-bodied wine
-
bouquet garni
thyme, bay leaf, and parsley stems
-
salt
adjust to taste
250 g -
black pepper
freshly ground, adjust to taste
4 un
Preparation
Recipe steps
2
Brown the meat and bacon
12 min
Melt the butter in a heavy cocotte or pressure cooker over medium-high heat. Add the lardons and cook for 2 to 3 minutes. Add the wild boar in batches and brown well on all sides. Do not overcrowd the pan.
3
Add the vegetables
5 min
Return all the meat to the pot if needed, then add the onions, carrots, and mushrooms. Cook for 4 to 5 minutes, stirring, until the onions begin to soften.
4
Dust with flour
2 min
Sprinkle the flour over the contents of the pot and stir thoroughly so the meat and vegetables are evenly coated. Cook for 1 minute to remove the raw flour taste.
5
Add wine and aromatics
3 min
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Add the garlic, bouquet garni, salt, and black pepper. If necessary, add a little water or stock so the liquid nearly covers the meat.
6
Cook gently
90 min
If using a pressure cooker, lock the lid and cook over low heat for 1 hour 30 minutes from the moment full pressure is reached. If using a traditional cocotte, cover and simmer very gently for about 2 hours to 2 hours 30 minutes, until the meat is fork-tender.
7
Finish the sauce
8 min
Release the pressure, open the pot, and check the texture of the meat. Remove the bouquet garni. If the sauce is too thin, simmer uncovered for a few minutes until glossy and lightly thickened. Taste and adjust seasoning.
8
Step 8
2 min
Tips
Chef tips
- Wild boar is leaner and firmer than beef, so good browning and gentle cooking are key to tenderness.
- If time allows, make the stew a day ahead: the flavor improves overnight and the sauce becomes even richer.
- Choose shoulder, neck, or another collagen-rich cut for the best braised texture.
- For a deeper sauce, add 1 tablespoon of tomato paste with the onions.
Plating
Plating tips
Serve in warm shallow bowls to keep the stew hot longer.
Top with a little chopped parsley for freshness and color.
Add a generous spoonful of mashed potatoes or silky celeriac purée alongside.
Pairings
Best sides for this stew
-
Mashed potatoes
The classic creamy side that absorbs the rich wine sauce beautifully.
-
Buttered tagliatelle
A simple, elegant accompaniment that keeps the focus on the stew.
-
Creamy polenta
Soft polenta balances the bold, gamey notes of the wild boar.
-
Braised red cabbage
A slightly sweet-sour vegetable side that complements the depth of the sauce.
Food & wine pairing
Wine pairing
Serve this dish with a structured French red wine such as a Côtes-du-Rhône, Cahors, Madiran, or a rustic Pinot Noir from Burgundy. Choose a wine with enough body to stand up to the game flavor, but not so tannic that it overwhelms the sauce.
FAQ
Frequently asked questions
Can I make sanglier en cocotte without a pressure cooker?
Yes. Use a heavy Dutch oven or traditional cocotte and simmer very gently for about 2 to 2 1/2 hours, or until the meat is tender.
What cut of wild boar is best for this recipe?
Shoulder is ideal because it has enough connective tissue to become tender and flavorful during slow cooking.
Can I use fresh mushrooms instead of canned?
Absolutely. Fresh button mushrooms or chestnut mushrooms work very well and can add more texture and flavor.
How do I know when the wild boar is cooked properly?
The meat should be tender enough to cut easily with a fork, and the sauce should be rich and lightly thickened.
Can this stew be frozen?
Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
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Reader reviews
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