Wild Boar Stew

Charmaine Lu -
  • 100ml olive oil
  • 4 diced celery stalks
  • 1 chopped onion
  • 2 chopped carrots
  • 3 chopped garlic cloves
  • 2.25kg wild boar, cubed
  • 200ml red wine
  • 1 tbsp juniper berries
  • 1 tsp peppercorns
  • 1 tbsp rosemary leaves
  • 4 sage leaves
  • 2 bay leaves
  • 1.5kg chopped ripe tomatoes
  • 2 tbsp tomato puree
  • 1 tsp grated nutmeg
  • Heat the oil in a large pan and fry the vegetables and garlic for 7 mins to soften. Add the pieces of wild boar and cook for 10 mins to brown all over, then pour in the wine and bring to a simmer.
  • Add the peppercorns, juniper berries, sage, rosemary, bay leaves and chopped tomatoes to the mixture and cook for 6 mins. Add the nutmeg and tomato puree, then cook for an hour (uncovered) until the meat is very tender. Season well, then serve with a big heap of cheesy polenta.
2 hrs
8 serving