Wild Boar Stew with Pomegranate
This meltingly tender Boar stew is simmered for hours with onions and smoky bacon in a red wine sauce, with the addition of Pomegranate molasses and Pomegranate juice to achieve a dark and rich stew that becomes seriously tender. This is one of those dishes that never fails to please.
The addition of Pomegranate enhances the flavor of the meat and pairs perfectly, making the stew extra tender and adding a hint of sweetness.
Comfort cooking is one of the pleasures of the cooler months and this wild boar stew is the perfect example. It is quick to put together and then simmers for a few hours filling the air with irresistible aroma. The thought of meat simmering for hours on the stove is infinitely comforting to me.
I have added some warm spices in just the right amount to give extra flavour without overpowering the boar.
This recipe is enough for 4 to 6 people but can easily be doubled and half can be frozen for another day.
Prep time : 20 min
Cooking time : 2 hrs.
Serves : 6
INGREDIENTS:
2 ½ pounds wild boar cut into 1 inch cubes (meat cut from the leg)
Salt and pepper
¼ teaspoon all spice
2 tablespoons flour for coating meat
1 tablespoon olive oil
6 slices of thick cut bacon, chopped
2 medium onions, peeled and sliced
6 large carrots, peeled and cut thick
3 cloves of garlic, peeled
1 tablespoon tomato paste
2 tablespoons Pomegranate molasses
2 tablespoons honey
1 cup red wine
1 cup unsweetened Pomegranate juice
2-3 cups beef broth
1 teaspoon dried or 1 tablespoon fresh thyme
1 teaspoon dried or 1 tablespoon fresh Marjoram
2 Bay leaves, whole
2 teaspoons Fennel seeds
2 inch stick of cinnamon
2 to 3 tablespoons red current or other berry jam or jelly
Beurre Manié:
Mix together with your fingers or a small spoon,
2 tablespoon butter
2 tablespoon flour
INSTRUCTIONS:
Get out a big cast iron pot with lid if you have it, otherwise ant heavy bottomed pan with lid will do.
Put it on the stove and turn up the heat to high.
Add the olive oil and bacon to the pan, fry until golden and crispy and remove to a plate.
Toss the boar with the salt, pepper and all spice and coat in the flour.
Fry the boar in batches in the hot bacon-oil until nice a dark golden brown, remove and place on a plate as you go until all the meat is browned.
Next add the onion and carrot and cook for a few minutes until it has taken colour, then add the garlic, stirring all the time. Add the tomato paste, Pomegranate molasses and honey, stir to coat all the meat and vegetables.
Next add the red wine, the Pomegranate juice and first 2 cups of the beef stock, you can add more as it cooks.
Add the remaining spices; the fresh thyme, Marjoram, Bay leaves, Fennel seeds and cinnamon.
Bring to a low simmer and cook for about 2 and a half to 3 hours, checking in between. Adding more broth if needed.
Stir in the beurre manié in small teaspoon sized balls, to thicken the stew as needed. Any remaining beurre manié may be frozen and is great to have in the freezer.
Before serving the Boar stew, add the jelly to sweeten to taste.
Serve the boar stew with mashed potatoes, noodles or rice. Enjoy. Leftovers are great but highly unlikely.
Enjoy!
If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!
TCS 
Fantastic photos of a delicious sounding stew. I’m so happy to have discovered your lovely blog.
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Thank you so much Karen, I really appreciate it.
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I’ve pinned to several of my Pinterest boards and can’t wait to make it.
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Awesome 👍🏻🙂. I hope you love it.
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I have never cook wild boar before. What would you say the meat taste like?
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Hi Geri, I would say that Boar tastes fruitier than regular pork with a nutty flavour as well, but it does have a similar texture. I hope this helps 🙂
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What a delicious sounding fall dish (pomegranates are my favourite!). I’ve had boar at restaurants but never at home. Hope I can find it at the butcher.
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I’m glad you like it Caroline, thank you so much. At the butcher’s or maybe even online, it’s so delicious and a nice change from every day dinner 😀
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Looks divine. I first tasted wild boar in Belgium.
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Thank you very much Peggy, game is very popular here in Northern Europe and easy to come by. So it makes a nice change 🙂
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This looks like a hearty stew! Beautiful images too:))
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Thank you very much Shy, I glad you like the recipe, everyone loved it and it’s fairly easy to make 🙂
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The stew looks amazing. I haven’t had boar meat in a long time, but remember the strong deep flavor it has. This makes me want to look for it! 🙂
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Thank you so much Ronit. I trained in a restaurant that specialized in Game and I’ve loved it ever since. The Pomegranate adds a nice sweetness, and everyone gobbled it up quickly 😀
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No wonder! 🙂
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My comments on your recipes are not coming thru (I think), remember this happened before. Just wanted to let you know.
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Thank you for letting me know, I’ve just checked and found them under spam, along with 8,000(!) others… It’s so very frustrating! 😡
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Oh my goodness, yes I can imagine.
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I need to remember to check/clean it more often, rather than rely on WP system, which obviously is not working properly.
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