Wild Boar with Girolles in Pinot Noir

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1490
based on 2 ratings

A rich, unctuous stew you won't forget in a hurry, beautifully tender pieces of boar in a meaty red wine sauce. A nice and easy one pot classic guaranteed to warm the cockles!

recipe updated Jan 6, 2025

Ingredients

  • Wild boar icon
    Wild boar
    500 g
  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    2
  • Fennel bulb icon
    Fennel bulb
    65 g
  • Potato icon
    Potato
    150 g
  • Carrot icon
    Carrot
    50 g
  • Parsnip icon
    Parsnip
    100 g
  • Fresh thyme icon
    Fresh thyme
    20 g
  • Chicken stock icon
    Chicken stock
    300 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • All purpose flour icon
    All purpose flour
    2 tablespoons
  • Red wine icon
    Red wine
    300 ml
  • Girolles mushrooms icon
    Girolles mushrooms
    100 g
  • Spinach icon
    Spinach
    50 g

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl

Step preview

  1. Attach the Stir Tool
  2. Add olive oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted until hot - 1 min, 160°C, Speed OFF
  5. Then add Wild boar to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until browned - 4 min, 160°C, Stir 2
  7. Transfer the browned meat into the medium bowl and set aside
  8. Add onion, garlic clove and fennel bulb to the Cooking Chef XL Bowl
  9. Cook with splashguard fitted until translucent - 3 min, 120°C, Stir 2
  10. Then add potato, carrot, parsnip and fresh thyme to the Cooking Chef XL Bowl
  11. Cook with splashguard fitted until combined - 3 min, 120°C, Stir 2
  12. Transfer the meat back into the Cooking Chef XL Bowl
  13. Add all purpose flour to the Cooking Chef XL Bowl
  14. Cook with splashguard fitted until combined - 2 min, 120°C, Stir 2
  15. Then add red wine and chicken stock to the Cooking Chef XL Bowl
  16. Cook with splashguard fitted until reduced - 25 min, 102°C, Stir 2
  17. Then add Girolles mushrooms and spinach to the Cooking Chef XL Bowl
  18. Cook with splashguard fitted until cooked through - 5 min, 102°C, Stir 2
  19. Serve
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