Wild Boar Casserole with Mustard and Cider

A quick-cook stew with tender apples, crisp smoked bacon and button onions from Jun Tanaka
By Jun Tanaka
Wild Boar Casserole with Mustard and Cider
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • oil, for frying
  • 1 kg diced shoulder of wild boar
  • 100 g smokey bacon, cubed
  • 1 handfuls of button onions, halved
  • 1 cloves garlic, crushed
  • 140 ml cider
  • 2 apples, peeled and quartered
  • 1 sprigs rosemary
  • 140 ml chicken stock
  • 1 tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • selection of seasonal vegetables, or chunky bread, to serve


1. Heat the oil in a large heavy-based saucepan and brown the diced boar on all sides.

2. Add the bacon, onions and add a little salt - be careful not to over season as the bacon is quite salty. Stir in the garlic and brown the contents of the pan for 5 minutes.

3. Pour in the cider and reduce by half. Add the apples, rosemary and chicken stock. Simmer for about 10 minutes. Stir in the crème fraiche and mustard.

4. Serve in a bowl with seasonal vegetables or chunky bread.

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