There’s something wildly romantic about cooking with wild boar. Maybe it’s the primal edge of it — gamey meat, deep red wine, herbs that smell like a forest walk. Or maybe it’s just that it makes you feel like a proper grown-up cook, even if you’re standing in a kitchen with mismatched socks and your dog staring at you like you’ve lost the plot.
I first made this stew on a bitterly cold November afternoon when I found a pack of wild boar tucked in the freezer behind the peas. No plan, just a craving for something rich, rustic, and slow-simmered. This dish did not disappoint. It’s hearty but elegant. Earthy but brightened at the end with gremolata, which sounds fancy but is just lemon, garlic, and parsley — a little zing to lift all that deep, meaty comfort.
Why You’ll Love It
- Makes you feel like you’re in Tuscany, even if you’re in your slippers.
- Slow-cooked magic — minimal effort, maximum flavour payoff.
- Perfect for freezing — make once, feast twice.
- Pairs beautifully with polenta, mash, or just a chunk of crusty bread.
- Impresses dinner guests, even though it’s dead simple.
- Smells so good it’ll lure the neighbours.
Ingredients
- 3 tbsp extra virgin olive oil
- 2 medium onions, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 lbs wild boar meat, cubed and trimmed
- Sea salt and freshly ground black pepper
- 1 cup dry wine (red or white — use what you’d drink)
- 1 x 28oz can chopped tomatoes
- 1 tsp dried oregano
- 1 tsp fresh rosemary, chopped
- 2 bay leaves
For the gremolata topping:
- Zest of 1 large lemon
- 1 garlic clove, minced
- 3 tbsp fresh parsley, chopped
How to Make It
Brown the boar like you mean it:
Get your pan hot and add the oil. Add the wild boar in batches (don’t crowd the pan) and brown it on all sides. You want colour here — it’s flavour in disguise.
Soften the veg and build the base:
In the same pan, toss in the onions, celery, and garlic. Let them soften and catch a little colour — 5 minutes or so. You should get a gorgeous aroma at this point.
Deglaze with wine:
Pour the wine into the hot pan and scrape all those browned bits off the bottom. This is where the magic starts.
Combine the sauce:
Add the tomatoes, oregano, rosemary, and bay leaves. Bring it all to a gentle boil. Taste the sauce and season with salt and pepper — make it sing.
Into the slow cooker it goes:
Layer the browned meat and sautéed veg in your slow cooker. Pour the hot sauce over the top. Lid on. Set it to low and leave it for 8 hours. Go read a book or binge something.
Make your gremolata:
Just before serving, mix the lemon zest, garlic, and parsley. It takes two minutes and will make you feel very cheffy.
Serve and swoon:
Spoon the stew over creamy polenta, mash, or crusty bread. Sprinkle that vibrant gremolata on top and enjoy every bite.
Common Mistakes and How to Dodge Them
Why is my stew bland?
You probably forgot to season enough early on. Wild boar is bold — don’t be shy with salt and herbs.
Can I skip the gremolata?
Sure… but don’t. It makes a huge difference — that bright citrus cuts through the richness.
Meat’s still tough after 8 hours?
Either your boar was cut too big or the slow cooker wasn’t on low the whole time. Give it another hour and it’ll soften.
Sauce too runny?
Remove the lid for the last hour or transfer it to a pot and simmer uncovered on the stove to reduce.
Storage and Reheating
- Fridge: Keeps beautifully for up to 3 days in an airtight container.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven: 350°F (175°C), covered with foil, for 20–30 minutes.
- Microwave: Covered dish, medium heat, 5–6 minutes, stirring once.
- Air Fryer: Not ideal for stews, but if you’re reheating small portions, 10 minutes at 350°F works.
Frequently Asked Questions
Can I use beef instead of wild boar?
Yes, absolutely. Go for stewing beef — chuck or shin are great substitutes.
What kind of wine works best?
Red wine adds richness, white makes it brighter. Use what you like — just avoid the cheap cooking stuff.
Can I cook this in a Dutch oven instead?
Totally. Low oven (150°C/300°F) for 3–4 hours, or until the meat is fork-tender.
Do I need to marinate the meat first?
Nope — the long, slow cook does all the work. But if you want to marinate overnight, go for it!
Nutrition Facts (Per Serving):
- Calories: 136 kcal
- Fat: 3.7g
- Saturated Fat: 1.1g
- Carbs: 0g
- Sugar: 0g
- Protein: 24.1g
- Sodium: 51mg
- Iron: 1mg
More Rick Stein Recipe:
Rick Stein Wild Boar Stew
Description
Rich, rustic, and deeply savoury — this slow-cooked wild boar stew is lifted with a fresh gremolata and perfect for cold nights.
Ingredients
Gremolata:
Instructions
- Brown wild boar in hot oil, set aside.
- Sauté veg in same pan, then deglaze with wine.
- Add tomatoes, herbs, and seasoning. Bring to a boil.
- Combine everything in a slow cooker. Cook on low for 8 hours.
- Mix gremolata ingredients.
- Serve stew over polenta or mash, topped with gremolata.
Notes
- Taste your sauce before slow-cooking — it should already be rich.
- Always brown the meat — it builds flavour.
- Gremolata cuts through the richness, don’t skip it.
- Freeze leftovers in portions for easy weeknight dinners.