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Wild Boar Stew with Red Wine
Wild boar stew with red wine is one of the Alentejo's most iconic game dishes. The rich, 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 the cold days of autumn and winter, when game is at its best in the Alentejo.
Serves: 6
Marinating time: 12 to 24 hours
Preparation: 20 minutes
Cooking time: 2 hours
Total time: about 2 hr 30 min (plus marinating)
Ingredients for wild boar stew with red wine
- 1.5 kg wild boar meat (leg or shoulder), cut into large cubes
- 750 ml of Vidigueira Superior Red Wine DOC
- 4 garlic cloves, crushed
- 1 large onion, chopped
- 2 carrots, sliced
- 2 bay leaves
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon pepper paste
- 1 teaspoon smoked paprika
- 80 ml of Galega Single-Varietal Extra Virgin Olive Oil — 500 ml
- Salt and black pepper to taste
- 1 tablespoon flour (optional, for thickening)
How to make wild boar stew with red wine
- 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.
- Drain and pat dry. Remove the meat from the marinade and pat it dry thoroughly with paper towels. Set the marinade aside. Season the meat with salt and pepper.
- Sear the meat. In a large pot, heat the Galega Single-Varietal Extra Virgin Olive Oil over high heat. Sear the wild boar cubes in batches, browning them well on all sides. Set aside.
- Sauté the vegetables. In the same pot, reduce the heat to medium. Add the onion and carrots and sauté for 5 minutes. Add the pepper paste and smoked paprika and stir for 1 minute.
- Stew slowly. Return the meat to the pot. Pour in the strained marinade. If needed, add a little water to cover the meat about two-thirds of the way. Cover and cook over low heat for 1 hour 30 minutes to 2 hours, until the meat is very tender.
- Adjust the sauce. If the sauce is too runny, remove the meat and reduce it 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.
- Serve. Serve with boiled potatoes drizzled with Galega Single-Varietal Extra Virgin Olive Oil, Alentejo bread or migas. Pour over the sauce and serve piping hot.
How to prepare wild boar
Wild boar is tougher and more intensely flavoured than domestic pork. A long marinade in red wine is essential to tenderise the fibres and mellow its gamey flavour. Don't shorten the marinating time - 12 hours is the minimum, 24 hours is ideal.
Tips for a more flavourful stew
Searing the meat well before stewing is essential - it creates a golden crust that concentrates the flavours and gives the sauce colour and depth. Always cook over a very low heat with the pot covered - game meat dries out easily if exposed to 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 stages: to sear the meat, where its heat resistance and fruity flavour create the base of the sauce, and at the end, drizzled over the potatoes, where it brings out all its freshness and aroma.
Wine to pair with stewed wild boar
We recommend Superior Vidigueira DOC Red Wine, served at 16 to 18 °C. Full-bodied with well-integrated tannins, it pairs with the rich flavour of wild boar and complements the red wine sauce.
Preparing ahead and storing
Braised wild boar tastes even better the next day - the flavours deepen as it rests. Keep refrigerated for up to 3 days or freeze for up to 3 months. Reheat over a 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
- Fibre: 1 g
- Salt: 1.5–2.0 g
The values shown are estimates calculated based on the quantities listed 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 works just as well with venison, roe deer or even wild rabbit. Adjust the cooking time to suit the meat - venison and roe deer need about the same time as wild boar; wild rabbit takes less time.
Can I make the marinade with a different wine?
Yes, but always use a quality red wine that you enjoy drinking - the wine’s flavour directly affects the final sauce. Avoid very acidic or faulty wines.
Bring this Alentejo tradition to the table
Prepare this recipe with Herdade do Estacal’s Galega Single-Varietal 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.
