Wild Boar and Vegetable Asian Stew

This Asian flavored stew is hearty and yet delicate. Rice is the perfect accompaniment - any type, you choose! If you are unable to get wild boar, you can interchange the meat with beef, antelope or any other wild game.

Yield: 6 generous servings


2 lbs. Wild Boar Stew Meat, cut into 1-inch pieces
2 Tablespoons Sesame oil
2 medium Vidalia onions, peeled, trimmed and cut into 1/2-inch pieces
8 carrots, peeled, trimmed, rinsed and cut into 1-inch pieces
8 stalks celery, trimmed, rinsed and cut into 1-inch pieces
4 large cloves of garlic, peeled, trimmed and halved
8 large pieces of crystallized ginger
2 dried hot peppers, slit
1 can (28 ounces) Diced Seasoned Tomatoes (preferably Dei Fratelli)
1 ¼ cup red wine
1 ¼ cup Hoisin sauce (homemade or prepared)
¼ cup Quick Cooking Tapioca
24 ounces fresh mushrooms (of your choice), lightly rinsed, stems trimmed, and sliced
3 cups leafy Chinese broccoli (previously rinsed, trimmed and cut)
1 ½ cups Chinese flat chives (previously rinsed, trimmed and cut)
Salt or soy sauce (if necessary)

Special Equipment: Very large Crockpot or Dutch oven (If using an oven instead of a crockpot, preheat oven to 350°F.)


In a large frying pan or pot, add sesame oil and heat over medium-high heat; add in cut onions and sauté about 6 minutes, or until lightly brown in color. Reduce heat to medium; add in pieces of meat and continue to sauté until the meat is browned slightly, about 8-10 minutes. Remove pot from heat and let cool slightly while prepping vegetables.

In a large crockpot, turned to high power (or Dutch oven for oven use), add in the cooled sautéed onion and meat (include any juices that have accumulated in the pot). Add in the cut carrots, celery stalks, garlic cloves, ginger, peppers, and tomatoes. Mix together all ingredients with a rubber spatula. Add wine and Hoisin Sauce; re-mix.

Sprinkle the Tapioca over the surface and mix. Add the mushrooms to the top of the ingredients. Once it starts cooking down, mix mushrooms into the stew with a rubber spatula. Let cook 6-8 hours or until meat is very tender and vegetables are well cooked.

Cook's Note: About 1/2 hour before ready to serve, add in the Chinese broccoli and chives; mix vegetables in with rubber spatula. (Good time to make the rice as well). If using a conventional oven your cooking time will be somewhat shorter!

When the rice is completed, check seasonings of stew - add salt or soy sauce only if necessary or desired. Serve Stew hot with accompaniment of rice.

Ruth Mossok Johnston