Wild Boar Stew

Wild Board Stew with Apricots, Almonds and Juniper Berries 4 Servings


2lb/900gWild Boar Shoulder/Collar
3tbspTomato Puree
2cup/5dlRed Wine
8pcsBay Leaves
4pcsThyme Twigs
1pcsGarlic Colve, Whole
10pcsJuniper Berries
2pcsShallots, Sliced
15pcsApricots, Dried
0,5cup/1dlAlmonds, Roasted
0,5cup/1dlHerbs, Mixed

Serve with:

Boiled Potatoes, chopped and unpeeled.


  1. Cut the meat in cubes, 2-3 cm, and brown in butter, season with salt and pepper.
  2. Add the tomato puree, wine and stock, bring to a boil and skim. If you own a pressure cooker you can use that. It’ll save you time and you’ll get a wonderful and rich stew.
  3. Add the bay leaves, thyme, garlic and juniper berriers and let it cook in the pressure cooker for about 35 minutes, or if you use a regular pot, let it simmer on the stove for 2 hours.
  4. Fry the sliced onions together with almonds, apricots and raisins, and add it to the stew together with the diced potatoes.
  5. Let it cook for 5 minutes then add the herbs, and if needed, thicken with cornstarch and season with salt and pepper.