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Wild boar stew

Number of persons: 4

​Complexity: simple

Working time: about one hour

Total preparation: 2.5 hours


  • 1.2 kg wild boar stew meat

  • 8 slices of smoked bacon

  • 250 g mushrooms, quartered

  • 4 onions, coarsely chopped

  • 1 bottle of red wine

  • 2 tbsp flour

  • 1 tbsp blueberry jam/jam

  • 2 slices of gingerbread

  • 1 tbsp sharp mustard

  • 2 cloves

  • 5 juniper berries

  • 10 black peppercorns

  • 3 bay leaves

  • 1.5 tbsp dried thyme
    or 3 sprigs of fresh thyme

  • Dash of vinegar

  • cooking butter/vegetable oil

  • pepper and salt

Wild boar stew


We like to do the cutting work in advance. That means a bit more washing up because you have to use all kinds of containers, but afterwards it is more relaxed because you only have to follow the correct order of activities.

Cut the bacon slices in half and then into short strips.

Cut the mushrooms into slices and also into quarters for variation.

Do not chop the onions, but cut them into somewhat coarser pieces.

Make small cubes from the 2 slices of gingerbread and pat the meat dry.

So those were the preparations! Now the real work can begin.

Heat the pan and add enough butter or vegetable oil.

Fry the bacon strips in there until they are nice and brown and crispy.

Then add the onions and fry until they are translucent.

Add the mushrooms and fry for a few minutes.

Add the 2 tablespoons of flour and let it cook. If there is not enough moisture in the pan, add a dash of wine to prevent the flour from burning!

Reduce the heat to low and add the thyme and bay leaf.

Take a frying pan or frying pan, add butter and fry the pieces of meat until they have a brown crust. If you have too much meat for the pan, do it in parts, fry a whole pan, take half out (put it on a plate) put the rest in the frying pan/frying pan and turn the pieces on when they are have a nice brown color.

Then pour the cubes of colored meat into the other pan and turn the heat up to high.

Pour part of the wine into the frying pan/frying pan and stir to loosen the browned bits (therefore taste!).

Put the warm wine in the stew pan with the meat and add the rest of the wine and fill with (warm, preferably boiling water) until the meat is submerged.

Crush the cloves, juniper berries and peppercorns with a (kitchen) knife and add to the stew together with the gingerbread, jam and mustard.

Bring to the boil and then let it simmer gently over low heat for at least 2 hours, longer is also possible. Taste in between and add salt and pepper to taste.

We ate it with (frozen) haricots verts (warm up, drain and add a knob of butter before serving and shake) and mashed potatoes.

So you can prepare this the day before use!


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