• 600g (21oz) Wild Boar
• 2 Tbsp Flour
• ½-¾ Tsp Salt
• ½ Tsp Freshly Ground Black Pepper
• 50g (½ Cup) Celery
• 75g (½-¾ Cup) Carrot
• 200g (1⅓ Cup) Onion
• 5 Cloves Garlic
• 250ml (1 Cup) Red Wine
• 100g (3½ oz) Smoked Streaky Bacon
• 1 Tbsp Caraway Seeds
• 250ml (1 Cup) Tomato Passata
• 200g (2 Small-Medium) Tomatoes
• 2 Bay Leaves
• 1 Tbsp Dried Oregano or Marjoram
• 2 Tbsp Sweet Paprika
• 250ml (1 Cup) Cold Water
• 250g (2-3 Cups) Mushrooms
• 50g (3 Tbsp + 1 Tsp) Butter

1. Cut the boar into a rough 3cm (1¼)dice.
2. Cut the carrot, celery and onion into a 5-6mm (¼”) dice.
3. Cut the bacon into 5-6mm (¼”) cubes.
4. Slice the garlic cloves as finely as you can.
5. Cut the tomatoes into quarters.
6. Cut the mushrooms into bite-sized (2cm or ¾”) pieces

Slow Cooker Instructions.

1. Heat a 28cm or 11″ frying pan over a medium heat and fry off the bacon until crispy.
2. Transfer the bacon to a (4 litre or 1-quart) slow cooker ensuring you keep as much of the fat in the pan as possible.
3. Add the carrot, celery and onion to the pan and fry for 10 minutes on a medium heat to soften.
4. Throw in the garlic and cook for another 2 minutes and transfer to the slow cooker.
5. If the pan is looking dry add a little more oil and add the wild boar in two batches seasoning each with salt and pepper.
6. Fry until golden then add to the slow cooker.
7. Return the frying pan to a high heat and when it is searingly hot pour in the red wine.
8. Reduce the wine by half to two-thirds and then pour over the meat in the slow cooker.
9. Sprinkle the flour over the ingredients in the slow cooker and stir well.
10. Add the tomato passata, water, tomatoes, caraway seeds, bay leaves and oregano or marjoram.
11. Sprinkle over the paprika, stir and cook on low for 6 hours or high for 4 hours.
12. Melt the butter in the pan and saute the mushrooms for 5 minutes.
13. Add to the slow cooker and cook for a final 30 minutes on low.

Stovetop Instructions.

1. Heat a 24cm or 10″ Dutch oven or saucepan with a lid and a heavy base over a medium heat.
2. Add the bacon and fry until crispy.
3. Throw in the onion, celery and carrot and stir to coat in the bacon fat.
4. Season the wild boar with salt and pepper and then add the flour and mix to coat.
5. Turn the heat up under the pan and add the boar.
6. Cook until browned stirring regularly.
7. Add the remaining ingredients with the exception of the butter and mushrooms.
8. Bring to temperature and have a taste of seasoning with salt and pepper as required.
9. Add a lid and simmer on low for 2½ hours.
10. Half an hour before you are ready to serve, saute off the mushrooms in the butter.
11. Add to the stew and simmer on low for a final 30 minutes.