Wild Boar and Mushroom Casserole
Wild Boar and Mushroom Casserole



  • 600g wild boar, cut into chunks
  • 2 tbsp flour
  • 50g chopped celery
  • 75g chopped carrot
  • 200g chopped onion
  • 5 cloves of garlic, chopped
  • 250ml red wine
  • 100g smoked streaky bacon, chopped
  • 1 tbsp caraway seeds
  • 250ml passata
  • 200g tomatoes, chopped
  • 2 bay leave
  • 1 tbsp dried oregano
  • 2 tbsp sweet paprika
  • 250ml water
  • 250g chopped mushrooms
  • 50g butter
  • Heat a large lidded pan and add the bacon, frying until crisp and golden. Toss in the onions, celery and carrot, and stir well to coat in the bacon fat. Season the meat well, toss in the flour, and then add to the pan. Cook until browned all over.
  • Add the remaining ingredients, apart from the mushrooms and butter, and season again to taste. Pop on the lid and simmer on low for 2.5 hours, stirring occasionally. Half an hour before the end of the cooking time, fry the mushrooms in the butter until golden and soft, and then stir into the casserole. Cook for another 30 mins with the lid off to thicken, then serve with hunks of crusty bread. Delicious!
3 hrs
4 serving

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