Slow-Braised Wild Boar Stew in Red Wine

This slow-braised wild boar stew is a deeply flavorful dish rooted in traditional game cooking. Long marination in robust red wine, combined with aromatic herbs and spices, tames the strength of the meat and builds a rich, complex sauce. Slowly simmered in a heavy casserole, the boar becomes meltingly tender, while the sauce gains depth, shine, and balance thanks to a final touch of dark chocolate or redcurrant jelly. This is a generous, comforting dish, perfect for sharing and even better when reheated.

Serves: 6 people

Ingredients

• 1.5 kg wild boar shoulder or leg, cut into large 5 cm cubes
• 1 bottle (75 cl) full-bodied red wine (Côtes du Rhône, Syrah, or Cahors)
• 2 carrots
• 2 onions
• 2 garlic cloves
• 200 g smoked bacon lardons
• 300 g mushrooms (button mushrooms or wild mushrooms such as porcini or chanterelles)
• 2 tablespoons flour
• 2 squares dark chocolate or 1 tablespoon redcurrant jelly
• Aromatics: thyme, bay leaf, rosemary, cloves, juniper berries
• Oil and butter

Instructions

1. Marinate the meat (the day before). Place the wild boar pieces in a large bowl along with the carrots sliced into rounds, one onion thinly sliced, the crushed garlic cloves, and all the aromatics: thyme, bay leaf, juniper berries, and cloves. Pour in the red wine until everything is fully submerged. Cover the bowl and refrigerate for 24 hours. This long marinade is essential for tenderizing the meat and infusing it with deep, aromatic flavors.
2. Drain and dry. On the day of cooking, remove the meat and vegetables from the marinade, reserving the wine. Pat the boar pieces very dry with paper towels. This step is crucial: properly dried meat will brown well, while damp meat would steam and lose flavor.
3. Brown the meat. Heat a mixture of oil and butter in a heavy casserole over medium-high heat. Brown the wild boar pieces in batches, without overcrowding the pot, turning them so they color evenly on all sides. Aim for a deep, golden-brown crust, which will later enrich the sauce. Remove the browned meat and set it aside.

   In the same casserole, add the lardons and cook them until lightly rendered. Add the second onion, finely sliced, and cook until soft and lightly golden.