📍 Where this dish comes from: Polish–Belarusian border · Białowieża Forest
Discover the history of this region →
Discover the history of this region →
Wild boar carries a deeper, more mineral flavor than farmed pork, and a proper hunter’s-style preparation respects that with a real marinade and a long, unhurried braise. Juniper and bay are the defining flavors here, alongside a splash of dry red wine.
What You’ll Need
Servings: 6 servings
Calories: 390kcal
Ingredients
- 2 1/2 lbs wild boar shoulder cubed
- 1 cup dry red wine
- 1 onion sliced
- 2 carrots sliced
- 10 juniper berries crushed
- 3 bay leaves
- 3 tbsp oil
- 2 cups beef broth
- 2 tbsp tomato paste
- Salt and pepper to taste
Instructions
- Combine boar, wine, onion, carrots, juniper, and bay leaves in a large bowl or bag. Marinate refrigerated at least 8 hours, ideally overnight.
- Remove meat from the marinade, patting dry, and reserve the marinade.
- Heat oil in a large pot over medium-high heat. Brown the boar in batches, 5–6 minutes per batch. Set aside.
- Add the marinade vegetables to the pot and cook 5–6 minutes until softened.
- Stir in tomato paste, then add the reserved marinade liquid and broth.
- Return boar to the pot, bring to a simmer, and cover.
- Braise 2 hours to 2 hours 30 minutes until fork-tender.
- Season with salt and pepper and serve hot.
Nutrition
Serving: 1serving | Calories: 390kcal | Protein: 36g | Fat: 22g | Fiber: 1g
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Health Benefits
- Wild boar is a lean source of protein compared to farmed pork.
- A slow braise breaks down the meat into a tender result without needing added starch.
- Juniper berries add a distinctive aromatic quality along with trace antioxidant compounds.
Pairs Well With
- Polish Cauliflower Kluski, Almond Flour Dumplings
- Polish Buraki Zasmażane, Sautéed Beets