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Wild Boar and boarlets in a wood
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Wild Boar Stew

Serves 6

• 1 kg diced haunch or shoulder
• 1 carrot diced
• 3/4 bottle red wine
• 2 red onion peeled and quartered
• 2-3 bay leaves
• 6 tablespoons olive oil
• Sprigs of fresh rosemary
• Salt and freshly ground black pepper
• Sprigs of fresh sage
• 300ml fresh tomato sauce or passata
• 2-3 cloves garlic
• Another glass of red wine

Put the pieces of meat into a large non-aluminium bowl and pour in the wine, save the rest for later, add the bay leaves, rosemary, sage, garlic, carrots and onions. Cover and leave in a cool place or refrigerate for 24 hours.

Next day heat the olive oil in a large cooking pot. Add the meat, cooking over a high heat to seal and brown on all sides. Add some salt and freshly ground black pepper, then pour in the marinade. Stir in the tomato sauce and add another glass red wine.

Cover and cook in a preheated oven 180c/350f, gas 4, until the meat is very tender. This should take two–two half hours.

Fish out the bay leaves. Serve the Wild Boar Stew with vegetables fried in olive oil and peaches simmered in sweet white wine and brown sugar.

Casserole of Wild Boar

• 2lb Boned Shoulder of Wild Boar
• 2oz Plain flour
• 5oz Duck Fat or Butter
• Bouquet Garni
• 1 1/2 Onions, finely sliced
• 1 Bottle Dry White Wine
• 3 Cloves of Garlic Chopped
• Salt and Pepper

Preheat oven to 200 c gas mark 6. In large pan, heat 4oz of the fat till sizzling and fry the onions until golden, stir in the garlic. Cut the meat thinly into 2-inch cubes, roll in flour and shake off the excess. Fry in the remaining fat quickly to seal.

Spoon some of the onions into the bottom of a flameproof casserole dish, and the bouquet garni and a layer of meat, then finishing with the onions. Pour the wine on top, season, and bring to the boil on the hob, cover and cook in pre-heated oven for 3 hours at 160 c gas mark 3.

Serve with creamy mashed potatoes or polenta and vegetables of your choice.

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