Autumn Mince Stew (with wild bore mince)

I had some wild bore mince in the freezer, and since it’s getting a lot colder here, I made a warming autumn mince stew, with flavors that autumn offers.


  • 50 g butter
  • 2 medium sized carrots


  • 70 g fennel
  • 2 celery sticks
  • 150 ml homemade bone broth
  • 1 tbsp fresh rosemary


  • 1 onion
  • 4 garlic cloves
  • 150 ml homemade bone broth
  • 390 g crushed tomatoes
  • 1 tbsp fresh oregano
  • 2 tbsp plum compote
  • 1 msk balsamic vinegar
  • 100 ml dry red wine
  • Black pepper (lots)
  • Paprika powder
  • Salt


Melt the butter in a big pot, add mince and brown it all.

Put oven on 50-100 degrees Celsius (122-212 F).

Grate the carrots and chop the fennel and celery in to small pieces. Put in a pot with the bone broth and fresh rosemary. Boil until soft, then use an immersion blender to make a purée.

Add the vegetable purée to the mince in the larger pot. Add all other ingredients. Bring to a boil and then simmer for about 15 min.

Put a lid on the pot and place it in the oven for 2-4 hours.

Serve with kale, cabbage or anything else you desire.




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