Balkans · Slow cooking
Wild boar and rabbit kettle stew
The kind of meal that brings everyone together long before lunch is ready. Wild boar adds depth, rabbit a lighter texture, and onions and root vegetables bring the sauce together. This editorial version starts with quantities previously used by the host: 4 kg of wild boar and two whole rabbits in a 20-litre cooking kettle.
Editorial review: 12 October 2026. Kitchen-testing status is stated in the recipe note.
From preparation to the plate
Method
- 01
The day before, cut the boar into 3–4 cm pieces. Cover with 1–1.2 litres of dry red wine, 3–4 large sliced onions, 8–10 garlic cloves, 5–6 bay leaves and 15–20 peppercorns. Cover and marinate in the fridge for 12–24 hours. These marinade ingredients are additional to the cooking ingredients. Remove small bones from the rabbit and refrigerate it separately.
- 02
Remove, drain and pat the meat dry. Discard the raw marinade. Prepare dried porcini according to the packet: soak in warm water for about 20 minutes, drain and check for grit. This version does not use the soaking liquid.
- 03
Brown the boar in small batches in some of the fat, then remove it. Add the remaining fat and finely chopped onions. Cook gently for 35–45 minutes, stirring and adding a little water if needed, until the onions soften and begin to break down.
- 04
Add the carrots, celeriac, parsley root and red peppers. Cook for 15 minutes, then add the garlic and tomato concentrate. Move the kettle away from the strongest heat, stir in the paprika and immediately pour in the cooking wine.
- 05
Return the boar. Add the bay leaves, juniper, pepper, porcini and some of the salt. Add enough hot water to almost cover the meat. Simmer gently for about 90 minutes, stirring along the bottom occasionally.
- 06
Add the rabbit and fresh mushrooms. Simmer for another 75–120 minutes, or until both meats are fully cooked and tender. If the boar is still firm, continue cooking and add a little hot water as needed. Leave space at the top of the kettle.
- 07
Adjust the consistency near the end: cook uncovered to thicken, or add a little hot water to loosen. Taste before adding the remaining salt. Remove the bay leaves and visible juniper berries. Serve with bread or polenta.
Oven temperatures refer to conventional heat without a fan. Timings are approximate; check texture and the stated food temperatures.
The starting point is the host’s earlier quantities: 4 kg wild boar and two rabbits weighing about 3 kg in total with bones. Weigh the meat after deboning; yield varies with size and trimming. This expanded method has not yet been separately kitchen-tested.
Wine for this dish
What goes in the glass?
A medium- to full-bodied dry red, such as Vranac or Syrah. The mushrooms' earthy flavour works well with freshness; the most powerful bottle on the shelf is not essential.