Stewed wild boar

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Aria Cooper

Ingredients (6 people):

  • 1 k of wild boar
  • 200 g polenta
  • 100 walnuts (peeled)
  • 2 onions
  • 1 green bell pepper
  • 2 carrots
  • 1 leek
  • 8 cloves of garlic
  • 400 ml red wine
  • 2 ounces of dark chocolate
  • flour
  • extra virgin olive oil
  • salt
  • pepper
  • 2 bay leaves
  • 1 sprig of rosemary
  • parsley

Elaboration of the stewed wild boar recipe:

Season the chopped meat with salt and pepper and place in a bowl. Add 4 cloves of crushed garlic with skin, add the bay leaves, the rosemary branch, and pour the wine. Let it macerate since the day before. .

Remove the meat from the bowl and drain well (reserve the broth). Dry and dredge the meat in flour Fry briefly in a frying pan with oil. Withdraw (do not put it on kitchen paper because it absorbs the meat juice). and reserve it .

Peel and chop the others garlic cloves, onions, leek, and carrots It also bites the bell pepper Put everything to poach in a casserole with a drizzle of oil and add the rosemary branch and the bay leaves.

When the vegetables are well sautéed, add the meat The stock from the maceration and the same amount of water. Cover and cook over medium heat for 1.5 hours. Remove the meat and pass the sauce through the transfer purées to another pot Add the ounces of chocolate Add the meat and heat it.

Roast the walnuts Remove and set aside. Heat 800 ml of water in a saucepan, add polenta Spread it over the casserole and cook it while stirring with a whisk. Add salt to taste, add the walnuts and mix well Pour the polenta into a bowl about one centimeter thick and let it cool. Cut it into cubes and fry them in a frying pan with plenty of oil. Drain them on absorbent paper. Serve the wild boar and accompany it with the polenta cubes. Sprinkle with a little chopped parsley.


If you want to save time, do not hesitate to stew the wild boar in the pot, it will be ready in half an hour.

Nutritional information of the recipe:

Food to highlight in today's dish: THE BOAR ,

The wild boar hunting season in our country has lasted since mid-fall to late winter It is therefore a seasonal food.

Wild boar meat is rich in protein and is low in fat .

Wild boar meat is rich in connective tissue, being one of the most important tough and consistent meat and usually requires a prolonged cooking so we make it stewed and we first stew it. we macerate with wine, bay leaf and rosemary, to soften it and improve its digestion.

As this meat is difficult to digest, it is recommended that it be accompanied by a salad as in today's case, or a vegetable cream to improve the digestion of food.

It is a meat, like all game meats, rich in purines so that people with high uric acid will enjoy it occasionally.

We will place it in the orange zone of the pyramid.

Dish of the day:

Excessive amount of meat on today's plate (32%), with few vegetables (44.1%).

The cereals group The proportion of the recommended 25% (23.7%) is almost 25%.

From dessert a fruit and a yogurt.

At dinner, a vegetable and potato cream .



Stewed wild boar

Lettuce, cucumber and orange salad

80 gr of bread




Spinach and potato salad




Advice from Dr. Telleria:

Marinades and marinades prevent the proliferation of microbes, improving the preservation of meat and fish.

Aria Cooper is a passionate food enthusiast and an accomplished writer who has been sharing her love for all things culinary through her blog, Blog about Food. With a background in nutrition and a natural flair for storytelling, Aria combines her knowledge and creativity to provide readers with engaging, informative, and mouthwatering content. Her unique perspective on food, combined with a genuine appreciation for diverse cuisines and flavors, ensures that her blog is a treasure trove of delectable recipes, insightful articles, and entertaining food anecdotes. Whether she's experimenting with new ingredients, exploring local food scenes, or delving into food history, Aria's authentic voice and dedication to her craft make her blog a must-read for food lovers from all walks of life.