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Porcupine stew served in a rustic bowl with fresh herbs.
Rich and savory game stew with potatoes and vegetables

Hearty Porcupine Stew

Author: Flavelo
Recipes Main Courses
While exotic, Porcupine Stew is technically a classic game braise. Game meats have tough connective tissue, making 'low and slow' wet cooking (braising) essential. Acidity from tomatoes and wine, combined with time, breaks down the fibers, while the natural sweetness of root vegetables balances the strong gamey flavor.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 510 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed Pot or Dutch Oven
  • Wooden Spoon

Instructions

1 ✓

Cube the meat, pat it dry, and season with salt and pepper.

Tip: Wet meat steams; dry meat sears. A dry surface is the secret to a good crust (Maillard reaction).
2 ✓

Sear the meat in hot oil in batches, then remove.

Tip: Crowding the pan cools the oil and causes the meat to boil in its own juices.
3 ✓

In the remaining fat, sauté the chopped onion, garlic, and carrots. Stir in the tomato paste and cook for 1 minute.

Tip: Frying the tomato paste caramelizes it, removing the raw sourness and deepening the color.
4 ✓

Pour in the wine, scraping up the browned bits, then add the stock and spices.

Tip: The fond on the bottom of the pot is pure flavor; dissolve it into the liquid.
5 ✓

Return the meat to the pot, cover, and simmer on very low heat for 1.5 hours. Then add the diced potatoes and cook until tender (about 30 more minutes).

Tip: Potatoes are added later so they don't disintegrate. In an acidic environment (wine, tomato), potatoes take longer to soften.

Recipe FAQ

What can I use instead of Porcupine?
Any game meat (venison, wild boar) or even beef shank works perfectly with this recipe.

Ingredients

  • 1 1/2 lbs Game Meat (Porcupine, Venison, or Beef cubes)
  • 2 medium Carrots
  • 10 oz Potatoes
  • 1 medium Red Onion
  • 3 cloves Garlic
  • 2 tbsp Tomato Paste
  • 2 cups Beef Stock
  • 3/4 cup Red Wine
  • 1 leaf Bay Leaf
  • 2 sprigs Fresh Thyme
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Olive Oil