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Venison & Wild Boar Stew

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  • cornflour, to thicken (optional)
  • 2 onions, roughly chopped
  • 500 g venison and wild boar, cut into 4cm chunks
  • 1 tbsp flour, seasoned with black pepper
  • 10 g dried porcini mushrooms
  • 4 sprigs rosemary
  • 4 wild boar sausages (optional)
  • 2 sprigs rosemary
  • 200 ml venison or beef stock
  • 1 – 2 tbsp olive oil
  • 4 sprigs thyme
  • Mashed potato or brown rice
  • To serve
  • 3 garlic cloves, crushed
  • 85 g pancetta, cubed
  • 250 g chestnut mushrooms, quartered
  • 750 ml red wine
Servings: 4

  1. Soak the porcini mushrooms in 200ml of boiling water and in a separate bowl, toss the chunks of meat in the seasoned flour.
  2. Heat the olive oil in a large heavy-based saucepan. Fry the onions gently for 5 – 10 mins or until softened.
  3. Stir in the garlic, floured meats, sausages (if using) and pancetta and once browned, pour in the red wine and stock. Add the porcini mushrooms and soaking water, and the herbs. Season with salt and freshly ground pepper and bring to the boil. Turn down to a simmer, cover and cook for an hour.
  4. Add the chestnut mushrooms and cook for a further 30 mins or until the venison is tender. Thicken with cornflour, if using.
  5. Season to taste, transfer to four plates and garnish with a sprig of rosemary. Serve with mashed potato or brown rice.

Estimated Nutrient Breakdown:

Calories: 3,206.26
Weight: 2,746.13g
Total Fat: 109.53g
Saturated Fat: 33.28g
Trans-Fat: 0.21g
Monounsaturated Fat: 48.83g
Polyunsaturated Fat: 16.44g
Protein: 311.97g

Cholesterol: 551.10g
Sodium: 1,996.45g
Calcium: 458.79g
Magnesium: 421.90g
Potassium: 5,461.60g
Iron: 35.55g
Zink: 26.36g
Phosphorus: 2,880.46

Vit A: 113.27
Vit B1: 4.51
Vit B2: 5.20
Vit B3: 88.03
Vit B6: 5.53
Vit B12: 12.80
Vit D: 2.63
Vit E: 2.63
Vit K1: 27.82


Caution: Sulfites
Health Notes: Peanut-Free,
Notes: My mom says this recipe is huge!!

Author: BBC Good Food
Tags: Wild Food Box

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