Gluten-Free Boar Stew

Ingredients

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• 6 cups gluten-free chicken or vegetable stock Shop
• 1 pound boar meat, cut into 1-inch cubes
• 2 cups diced vegetables (e.g., onion, carrots, celery, potatoes)
• 2 cloves garlic, minced
• 1 can diced tomatoes (optional, 14.5 oz) Shop
• 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) Shop
• 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the cubed boar meat and sear it on all sides until deeply browned, about 5-7 minutes total. Remove the boar meat from the pot and set aside, leaving the rendered fat behind.
2. 2 Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté these aromatics until they begin to soften and the onion becomes translucent, approximately 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3 Return the seared boar meat to the pot. Add the optional diced tomatoes, keeping the diced potatoes aside for step 4. Pour in the gluten-free chicken or vegetable stock, ensuring the ingredients are mostly submerged.
4. 4 Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour. Stir in the potatoes and simmer, covered, for another 30-60 minutes, until a cube of boar breaks apart easily and the potatoes are tender. Long simmering takes the meat well past 160°F, the temperature commonly advised for wild boar.
5. 5 In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering stew while stirring constantly. Continue to simmer for an additional 5 minutes, or until the stew has thickened to your desired consistency. Season generously with salt and pepper to taste before serving.

Nutrition (per serving)

Tips & Notes

• Pat the boar cubes dry and sear them in batches. Boar is lean, and crowded meat steams instead of browning.
• Wild boar is lean and firm. Simmer it gently for 1.5-2 hours, until a cube breaks apart easily, and make sure it is cooked to at least 160°F.
• Add the potatoes for the last 30 minutes of the long simmer so they hold their shape.

Common questions