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Wild Boar and Chickpea Stew with Red Wine Recipe

A delicious wild boar and chickpea stew recipe to keep you warm this winter. Give it a go.

Feeds 4

Wild Boar and Chickpea Stew

You can purchase our diced wild boar here


1 500g pack of Ben Rigby diced wild boar from Wild and Game
1 tin of chickpeas
1 onion, diced
1 tin of chopped tomatoes
2 tsp mixed dried herbs
1 bay leaf
1 stick of celery, diced
1 carrot, diced
2 tsp minced garlic
1 glass of red wine
3 tbsp tomato puree
250ml chicken stock
1 tsp sugar
Salt and pepper to taste
Olive oil


1. Pre-heat the oven to 150 degrees Celsius, gas mark 2.
2. Put a Dutch oven or similar oven-proof, lidded pot on the hob and pour in enough olive oil to thinly cover the bottom. Add the onion, celery, and carrot and cook for a few minutes until softened.
3. Add the garlic and cook for a minute, then add the meat and cook until lightly browned.
4. Add the herbs, bay leaf, stock, tomatoes, and tomato puree, along with the sugar.
5. Heat until bubbling then put the lid on and place in the oven for 2.5 hours.
6. Remove and serve with mashed potato, polenta, or rice.

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  • Linda Roberts says:

    I presume the red wine goes in at the same time as the stock, but when do I add the chickpeas? Towards the end or with everything else?

  • Lloyd Mary says:

    Personally , I would add the chickpeas after 2 hrs. If I am adding any beans to a curry/chilli I would do it near the end of the cooking time or they would turn mushy.
    If I’m wrong in this instance please correct me.

  • Owen says:

    Would this work well in the slow cooker? Has anyone tried it?

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