Slow cooked wild boar shoulder

This recipe from Matt Tebbutt uses a couple of clever tricks to keep flavoursome boar meltingly moist during long, slow cooking
By Matt Tebbutt
Slow cooked wild boar shoulder
  • Rating:
  • Serves: 4-6
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 15 minutes plus up to 24 hours marinating
  • Effort: easy


  • 1 kg wild boar, shoulder, cut into large chunks
  • 1 tbsp juniper berries, crushed
  • 4 sprigs thyme, leaves only
  • 5 cloves garlic, sliced
  • 1 large red onion, sliced
  • 1 glass red wine
  • 2 tbsp Dijon mustard
  • 1-2 tbsp oil, for frying
  • 2 sticks celery, diced
  • 750 ml chicken stock
  • 1 bay leaf
  • 100 g streaky bacon, or pancetta rashers

Tips and Suggestions

Matt recommends serving the wild boar stew with baked polenta with lots of fontina cheese on top. Finish it under the grill so it's bubbling and golden. Alternatively, you could serve it with soft polenta or mashed potato.


1. Place the meat in a large bowl with the juniper, thyme, garlic, onion, red wine and mustard. Mix together so the meat is completely coated, cover and transfer to the fridge to marinate for up to 24 hours.

2. Preheat the oven to 170C/150C fan/gas 2.

3. Drain the boar from the marinade, reserving the marinade, and pat the meat dry with kitchen paper. Heat a little oil in a casserole dish over a medium-high heat, add a handful of the boar and fry for 3-4 minutes, turning, until browned on all sides. Transfer to a bowl and repeat with the remaining boar.

4. Once all the boar is browned, tip it all back into the casserole, along with any juices in the bowl. Add the celery, chicken stock, bay leaf and reserved marinade and season with salt and freshly ground black pepper.

5. Lay the rashers of bacon on top of the dish and cover with a lid. Cook in the oven for 1 ½ - 2 hours, or until the boar is meltingly tender. Serve.

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