Wild Boar stew with morels and black garlic

Home/Second Course/Wild Boar stew with morels and black garlic
Your Franchi
Wild Boar stew with morels and black garlic2023-02-24T17:00:36+01:00

Wild Boar stew with morels and black garlic

  • CourseSecond Course
  • Preparation3 h 25'
  • Difficultymedium
  • Gamewild boar
  • Calories700 - 800
  • ActivityM 66' F 91'
  • Persons4


kG 1,3 wild boar
G 240 fresh or dried morel mushrooms
G 390 potatoes
G 24 flour
G 240 peas
N 12 cloves of black garlic (or 2 cloves of fresh garlic)
mL 720 red wine
mL 600 vegetable stock
G 20 butter
G 75 carrot
G 200 leek
Sea salt to taste
Freshly cracked pepper to taste
Spanish sweet paprika to taste (optional)
Fresh thyme to taste
Bay leaves to taste


  • Start by cutting your meat into cubes and seasoning with the salt and pepper.
  • Heat up a dutch oven and add 1/4 of your fat of choice into the pan. When the fat is shimmering, add 1/4 of the meat to the pot and leave it alone. If you move it around too much to start, the meat won’t be able to brown properly. Once it’s browned, turn the pieces over and continue until the meat is caramelized all around.
  • Remove the meat once browned and set aside on a large plate or bowl. Add more oil and another batch of meat and continue working in batches until the meat is all browned.
  • Once the meat is all browned, turn down the heat to medium, add a bit more oil if needed and add the leeks, carrots, thyme and bay leaves.
  • Once the vegetables are cooked through, 4-5’, add the flour and paprika, and stir well to cook through for an additional 2’.
  • Add the wine and stir. Reduce the wine and then add the black garlic, the morels, the chopped potatoes and the seared off meat. Add the stock until almost covering the meat and vegetables. Give everything a bit of a stir to combine and put the lid on your dutch oven.
  • Place it the over at 300° F (150° C) for about 2-3 h, depending on your oven and meat. Pull out the dutch oven and taste a bit of meat at 2 hours to check if it’s tender. If not, pop it back in the oven until it is.
  • Add the peas and stir to combine and place the lid back on for a couple minutes. Serve with a generous sprinkling of the gremolata on top.



Wine CouplingChianti Colli Aretini DOCG

Other Info

Kcal 732*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

This recipe is a classic French stew, but with the substitution of wild boar neck meat for the typical lean stewing beef. If you do not have wild boar neck meat in your freezer or fridge, you can substitute neck meat from other large game animal or beef, but please try to source neck meat. Neck meat tends to be a tough cut, full of a connective tissue called collagen.  It’s the perfect cut to use for slow braises and stews, as the collagen breaks down over the long, slow cooking period.  As the collagen breaks down, it dissolves and surrounds the muscle fibres in gelatine, creating a succulent mouthfeel.  This cut is  popular in many asian cuisines, so if you don’t have game meat, and can’t find it at your local butcher, check out a Chinese, Thai or Vietnamese grocery store as they will likely have it.
Another ingredient that I use here is black garlic, which can be easily made, or purchased from specialty food stores.  It’s time intensive to make yourself, so ensure you have some on hand before proceeding or substitute caramelized garlic or even just regular garlic instead.  The flavour will be different and won’t have the intense roasted caramelized richness from the black garlic but it will still be delicious.
Lastly, I add morels because they pair very nicely with the rich deep flavours in this stew.  You can use fresh or dried and can substitute other wild mushrooms or cultivated if preferred.  The deep earthy richness of the morels is best, so use them if you are lucky enough to have them.
Because this is a very rich stew, I like to serve it with gremolata (recipe below) to brighten it up and to add balance to the dish.  It’s not essential, but a very nice addition.