A deep, rustic French game stew made with wild boar marinated in robust red wine, then slowly braised until tender with aromatics, juniper, and mushrooms.
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Overview
Preparation
30 min
Cooking
195 min
Total time
225 min
Servings
6
Marinade
Yes
Difficulty
Not specified
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
ombro ou perna em cubos
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Ingredients
wild boar, cut into chunks
shoulder or leg
full-bodied red wine
preferably Châteauneuf-du-Pape or similar
onions
medium, each studded with 3 cloves
whole cloves
for the onions
carrots
cut into thick rounds
garlic cloves
lightly crushed
bouquet garni
thyme, bay, parsley, celery
freshly ground black pepper
lightly crushed
dried orange zest
or 2 strips fresh orange peel with no white pith
olive oil
extra virgin
all-purpose flour
Hazelnuts
sliced
Camargue salt
to taste
black pepper
freshly ground, to taste
black pepper
to finish
Not specified
Preparation
15 min
Place the wild boar pieces in a large non-reactive bowl with the onions, carrots, garlic, bouquet garni, juniper berries, and orange zest. Pour in the red wine until the meat is fully covered. Cover and refrigerate for 12 to 24 hours, or up to 48 hours for older or firmer meat.
10 min
Remove the meat from the marinade and pat each piece very dry with paper towels so it browns properly. Strain the marinade, keeping the liquid separate from the vegetables and aromatics. Discard the bouquet garni only if it has become too broken down; otherwise keep it for cooking.
20 min
Heat the olive oil in a heavy Dutch oven over medium-high heat. Brown the wild boar in batches for about 5 minutes per batch, coloring all sides well without overcrowding the pot. Transfer the browned meat to a tray.
8 min
Lower the heat slightly and add the drained onions, carrots, and garlic to the pot. Cook for 5 to 7 minutes until lightly colored. Return the meat to the pot, sprinkle over the flour, and stir for 2 minutes so the flour lightly toasts and coats everything evenly.
150 min
Pour in the strained red wine marinade gradually, scraping the bottom of the pot to dissolve the browned bits. Add enough liquid to come about three-quarters of the way up the meat. Bring just to a gentle simmer, cover, and cook on very low heat for 2 hours 30 minutes to 3 hours, until the wild boar is tender. Add a little water or stock during cooking only if needed.
30 min
About 20 minutes before the end of cooking, sauté the sliced mushrooms in a small pan with the optional butter or a little oil until lightly golden. Stir them into the stew.
15 min
Uncover the pot for the last 15 minutes so the sauce reduces and becomes glossy. Season to taste with salt, black pepper, and a pinch of nutmeg. Remove the clove-studded onions and bouquet garni if desired before serving.
10 min
Tips
Plating
Pairings
Celery root purée
Smooth and earthy, it matches the woodland character of wild boar.
Mashed potatoes
Classic, comforting, and perfect for soaking up the rich red wine sauce.
Buttered tagliatelle
A simple pasta side that balances the intensity of the stew.
Braised red cabbage
Its sweet-sour character complements the game and the wine-based sauce.
Food & wine pairing
FAQ
A 12 to 24 hour marinade is ideal for most cuts. If the animal is older or the meat is particularly firm, you can extend the marinade to 48 hours.
Yes. It is often even better the next day after the flavors have had time to develop. Reheat gently over low heat.
Shoulder and leg are the best choices because they become tender and flavorful during long braising.
No. Any good full-bodied dry red wine works well. Choose something robust and fruity, such as a Rhône blend, Cahors, or Madiran.
Yes. Let it cool completely, store it in airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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