A robust Provençal-style wild boar stew slowly braised in red wine with bacon, vegetables, herbs, tomatoes, and black olives until meltingly tender.
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Overview
Preparation
30 min
Cooking
180 min
Total time
210 min
Servings
6
Marinade
Yes
Difficulty
Not specified
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
cubos de javali para estufar
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Ingredients
wild boar shoulder, cut into 5 cm chunks
trim excess sinew if needed
full-bodied red wine
for the marinade and braise
whole cloves
sliced into rounds
onions
thinly sliced
all-purpose flour
redcurrant jelly
thyme, bay, and parsley stems
garlic cloves
lightly crushed, unpeeled
black pepper
peeled and cut into wedges
black olives
preferably pitted
bouquet garni
freshly ground black pepper
plus more to taste
butter
freshly ground, plus more to taste
Preparation
15 min
The day before cooking, place the wild boar pieces in a large non-reactive bowl with the sliced onions, carrots, crushed garlic, tomatoes, bouquet garni, lardons, red wine, salt, and pepper. Mix well, cover, and refrigerate for at least 12 hours and up to 24 hours.
15 min
Lift out the meat and lardons, letting the marinade drip back into the bowl. Separate the vegetables and herbs from the liquid marinade. Pat the meat lightly dry with paper towels for better browning.
10 min
Heat the olive oil in a large heavy casserole or Dutch oven over medium-high heat. Brown the lardons first, then brown the wild boar pieces in batches without overcrowding the pan. Transfer browned pieces to a tray as you go.
20 min
In the same pot, add the marinated onions, carrots, garlic, and tomatoes. Cook for 5 to 7 minutes, stirring, until lightly softened. If desired, sprinkle over the flour and cook for 1 minute to help the sauce gain body.
10 min
Return the meat and lardons to the pot. Pour in the reserved marinade and add the bouquet garni and black olives. Bring just to a simmer, skimming any foam if needed. Add the orange zest if using.
90 min
Cover and cook over very low heat for 1 hour 30 minutes, stirring occasionally, until the meat begins to soften. The liquid should barely tremble, not boil vigorously.
90 min
Let the stew cool for 20 to 30 minutes, or completely if making ahead. Reheat gently, then continue cooking over very low heat for another 1 hour 30 minutes, until the wild boar is fully tender and the sauce is rich and glossy. Adjust seasoning before serving.
Tips
Plating
Pairings
Creamy mashed potatoes
Their smooth texture balances the robust, wine-rich sauce.
Soft polenta
A classic base that soaks up the braising juices beautifully.
Buttered tagliatelle
A generous, comforting option for a hearty family-style meal.
Country bread
Ideal for mopping up the rich sauce at the table.
Food & wine pairing
FAQ
Yes. It is even better made a day ahead, chilled, then gently reheated, which allows the flavors to deepen.
Shoulder is the best choice because it becomes tender and succulent during slow braising. Leg can also work if cut into even chunks.
At least 12 hours is recommended, but 18 to 24 hours gives even better flavor and tenderness.
Yes. Venison shoulder or beef chuck can be used, though the final flavor will be different from a classic daube de sanglier.
The meat should be fork-tender, with no chewiness, and the sauce should taste rounded and concentrated.
Comments
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