Slow-cooked Wild Boar Stew

Ingredients

• 1.5 kg (3.3 lbs) wild boar meat, cubed 1.5 kg (3.3 lbs) wild boar meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• 2 bay leaves 2 bay leaves
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 65g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the wild boar meat and brown it on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Stir in the tomato paste and cook for a minute to enhance its flavor.
4. 4.
   Return the wild boar meat to the pot and add the diced tomatoes, red wine, beef or vegetable broth, bay leaves, rosemary, and thyme.
5. 5.
   Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 2-3 hours, or until the wild boar meat is tender and easily pulls apart with a fork.
7. 7.
   Remove the bay leaves, rosemary, and thyme sprigs before serving.
8. 8.
   Serve the Slow-cooked Wild Boar Stew hot with polenta or crusty bread.

Treat your ingredients with care...

• Wild boar meat — Since wild boar meat can be tough, it is important to brown it well before simmering to enhance its flavor and tenderness.
• Tomato paste — Cooking the tomato paste for a minute helps to remove any raw taste and intensifies its flavor in the stew.
• Red wine — Choose a dry red wine with good acidity to add depth and complexity to the stew.

Tips & Tricks

• For an extra depth of flavor, marinate the wild boar meat in red wine and herbs overnight before cooking.
• If wild boar meat is not available, you can substitute it with pork shoulder or beef chuck.
• To thicken the stew, you can add a slurry of cornstarch and water during the last 15 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to meld together.
• Garnish the stew with fresh parsley or grated Parmesan cheese for an added touch of freshness.

Serving advice

Serve the Slow-cooked Wild Boar Stew in deep bowls, allowing the rich sauce to surround the tender meat. Accompany it with a side of creamy polenta or crusty bread to soak up the flavors.

Presentation advice

Present the Slow-cooked Wild Boar Stew in a rustic earthenware dish, garnished with a sprig of fresh rosemary. The vibrant red color of the stew against the earthy tones of the dish will create an inviting and appetizing presentation.