Buzz
My grandfather had quite an appetite for all sorts of meats—even possum—but he never quite cared for the texture of wild boar. His wild boar stew recipe was simple: cook the boar with an assortment of vegetables, then 'throw the meat in the garbage and keep the broth.' It’s important to mention that he wasn't the primary cook in the family, but the fact is, wild boar can be tough if not cooked properly.
This is part of Will It Sous Vide?, a column where I typically make whatever you request using my immersion circulator.
Thankfully, an immersion circulator is one of the gentlest cooking tools, allowing you to sous vide your way to a stew that features both tender, hearty meat and a rich, flavorful broth. If it still feels too warm for stew, remember that this meat, once shredded, also makes a perfect taco filling—and tacos are timeless.
Like our sous-vide chili, this dish requires an overnight commitment and—just like most stews and sauces—the flavors improve if you let it sit for a day after cooking. It might feel torturous to wait, but the flavor development in that bag is absolutely worth it. To make it yourself, you'll need:
2 pounds of wild boar stew meat, cubed
2 tablespoons of olive oil
2 small onions, cut into 1-inch pieces
2 sweet Italian peppers, diced
6 garlic cloves, diced
2 tablespoons of tomato paste
1/2 cup of red wine
2 canned chiles in adobo sauce (that’s two chiles from the can, not two cans)
1 tablespoon of soy sauce
5 sprigs of fresh thyme
5 sprigs of fresh oregano
5 sprigs of fresh marjoram
1 large sprig of rosemary
1 sprig of tarragon
1 bay leaf
If your meat is frozen (like mine was), thaw it completely in the fridge. Season the vegetables with salt and pepper, and heat olive oil in a large sauté pan. Cook the onions and peppers over medium-high heat until they're soft and browned. The more browned the vegetables, the more umami they'll add to the dish—but be careful not to burn them. Add the garlic and cook until fragrant and golden (about two minutes). Stir in the tomato paste and cook for a couple more minutes until the paste turns a rich brick-red color.
Transfer the vegetables to a gallon-sized freezer bag, then deglaze the pan with the wine, scraping up all the browned bits left by the vegetables. Let the wine reduce for a few minutes, then pour it into the bag. Season the meat with salt and pepper, then add the meat and all the remaining ingredients into the bag. If you like, you can tie the herbs into a small bouquet garni with some twine, though I ended up fishing out individual sprigs since I forgot to tie my herbs.
Place the bag in a 145-degree sous-vide water bath, using the displacement method to remove the air and ensure the contents stay submerged. (You could also use a vacuum bag if you prefer, though I didn't find it necessary for this recipe—and vacuum bags can be a bit pricey.)
Let the wild boar cook for at least eight hours, or up to 12. I found that at eight hours, the meat had a bit more chew than I prefer, but it was still more tender than most stews I've had. Ten hours is about perfect, though I accidentally let it go for 12 hours after sleeping through my alarm. Fortunately, the extra time didn’t affect the flavor or texture.
You could eat the meat straight out of the bag, and it would be fine, but that’s about all it would be. When I first tasted the wild boar after removing it from the water bath, I was a little disappointed. It wasn’t bad, but it wasn’t as tender as I expected, and the flavor didn’t quite blow me away. Honestly, I wasn’t sure it was good enough to share with you. So, I chilled it in an ice bath and—somewhat reluctantly—stored it in the fridge.
The next day, I tried it again and, much to my relief, found that the cooling period had significantly improved both the texture and flavor. I happily ate it throughout the weekend. Though filling, the herbs and peppers keep it from feeling too rich, making it perfect for these not-quite-fall days. The tender, easily shredded meat also makes a fantastic taco filling or rice bowl topper. While I can’t say with absolute certainty that my grandfather would have loved it, I’m pretty sure he would have. I know for sure he would have enjoyed it more than possum, which only earned a 'not too bad.'
