Wild boar stewed in red wine

Wild boar stew with red wine is one of the Alentejo's most iconic game dishes. The intense, flavorful wild boar meat is marinated overnight in red wine, garlic and aromatic herbs, then slow-cooked until tender and coated in a rich, fragrant sauce.

A celebratory dish, reserved for special occasions and cold autumn and winter days, when game is at its best in the Alentejo.

Serves: 6 people
Marinating time: 12 to 24 hours
Preparation: 20 minutes
Cooking time: 2 hours
Total time: approximately 2 hours 30 minutes (plus marinating time)

Ingredients for wild boar stew with red wine

• 1.5 kg of wild boar meat (leg or shoulder), cut into large cubes
• 750 ml of Vidigueira Superior Red DOC Wine
• 4 cloves of garlic, crushed
• 1 large onion, chopped
• 2 carrots, sliced
• 2 bay leaves
• 1 sprig of fresh thyme
• 1 sprig of fresh rosemary
• 1 tablespoon of red pepper paste
• 1 teaspoon of smoked paprika
• 80 ml of Galega Monovarietal Extra Virgin Olive Oil — 500 ml
• Salt and black pepper, to taste
• 1 tablespoon of flour (optional, for thickening)

How to make wild boar stew with red wine

1. Marinate the meat. Place the wild boar cubes in a large bowl. Add the red wine, garlic, bay leaves, thyme, rosemary, salt and pepper. Mix well, cover and refrigerate for 12 to 24 hours.
2. Drain and dry. Remove the meat from the marinade and pat it dry thoroughly with kitchen paper. Reserve the marinade. Season the meat with salt and pepper.
3. Sear the meat. In a large pot, heat the Galega Monovarietal Extra Virgin Olive Oil over high heat. Sear the wild boar cubes in batches, browning them well on all sides. Set aside.
4. Sauté the vegetables. In the same pot, reduce to medium heat. Add the onion and carrots and sauté for 5 minutes. Add the red pepper paste and paprika and stir for 1 minute.
5. Braise slowly. Return the meat to the pot. Pour in the strained marinade. If necessary, add a little water to cover the meat by two-thirds. Cover and cook over low heat for 1 hour 30 minutes to 2 hours, until the meat is very tender.
6. Adjust the sauce. If the sauce is too thin, remove the meat and reduce over high heat. To thicken it, dissolve the flour in a spoonful of cold sauce and add it to the pot. Taste and adjust the seasoning.
7. Serve. Accompany with boiled potatoes drizzled with Galega Single-Varietal Extra Virgin Olive Oil, Alentejo bread, or migas. Pour over the sauce and serve very hot.

How to prepare wild boar

Wild boar is tougher and more intense than domestic pork. Prolonged marination in red wine is essential to tenderize the fibers and soften the wild flavor. Do not shorten the marinating time - 12 hours is the minimum, 24 hours is ideal.

Tips for a more flavorful braise

Searing the meat well before braising is essential - it creates a golden crust that concentrates the flavors and gives the sauce color and depth. Always cook over very low heat with the pot covered - game meat dries out easily with excessive heat.

The role of olive oil in this recipe

Herdade do Estacal's Galega Single-Varietal Extra Virgin Olive Oil is essential at two moments: for searing the meat, where its heat resistance and fruity flavor form the base of the sauce, and at the end, drizzled over the accompanying potatoes, where it releases all its freshness and aroma.

Wine to accompany braised wild boar

We suggest Vidigueira Superior Red DOC Wine, served at 16 to 18 °C. Full-bodied and with well-integrated tannins, it matches the intensity of wild boar and complements the red wine sauce.

Advance preparation and storage

Braised wild boar tastes even better the next day - the flavors intensify as it rests. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat over low heat with a little water or wine.

Indicative nutritional information

Per serving (1/6 of the recipe):

• Energy: 420 kcal
• Protein: 45 g
• Fat: 18 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Salt: 1.5–2.0 g

The values shown are estimates calculated based on the quantities indicated and may vary depending on the ingredients used. This information is provided for guidance only.

Frequently asked questions

Where can I buy wild boar meat?

Wild boar meat is available from specialist butchers, regional markets, and some large supermarkets. In the Alentejo, it is commonly found at local butchers during the hunting season (October to January).

Can I replace the wild boar with another game animal?

Yes. This recipe also works well with venison, roe deer, or even wild rabbit. Adjust the cooking time according to the meat - venison and roe deer need a similar amount of time to wild boar; wild rabbit needs less time.

Can the marinade be made with another wine?

Yes, but always use a good-quality red wine that you enjoy drinking - the wine’s flavor directly influences the final sauce. Avoid very acidic or flawed wines.

Bring this Alentejo tradition to the table

Prepare this recipe with Herdade do Estacal’s Galega Monovarietal Extra Virgin Olive Oil and Vidigueira Superior Red DOC Wine.

Also discover our Braised Hare, another traditional Alentejo game dish.

Traditional Alentejo recipe, adapted by Herdade do Estacal for the “À Mesa com o Alentejo” blog, while fully preserving the original methods and ingredients.