Wild boar stew

Wild boar stew

Cinghiale in salmì

By
From
Tuscany
Serves
8
Photographer
Helen Cathcart

Antonella Secciani, who showed us this recipe, cooks stews long and slow. She adjusts the heat to make sure the stew just quivers on the surface. When she was growing up she lived in a small village and there was a room, a mattatoio (a rudimentary butchers), where the wild boar were brought to clean, cut and distribute after a hunt. The best bit went to the person who shot it and the rest would be shared between them. It took around 20 men to kill one, maybe due to the fact that grappa was served frequently throughout the day!

Ingredients

Quantity Ingredient
1.6kg wild boar stewing steak, cut into 3 cm cubes
4 garlic cloves, peeled
25g rosemary leaves
2 teaspoons salt
1 teaspoon coarsely ground black pepper
180ml extra-virgin olive oil
500ml red wine
4 heaped tablespoons tomato puree
1.2-1.5 litres Beef bone broth
or Vegetable stock
or boiling water

For the marinade

Quantity Ingredient
1 onion, roughly chopped
1 long sprig rosemary
1 carrot, roughly chopped
2 garlic cloves, peeled
1 teaspoon whole black peppercorns
1 teaspoon juniper berries
750ml red wine

Method

  1. Combine the marinade ingredients in a large bowl with the wild boar. Cover and leave to marinate overnight in the fridge. The following day, remove the meat from the marinade and discard everything but the meat.
  2. Make a battuto from the garlic, rosemary, salt and pepper. This time when making the battuto, as it is a large quantity, you can make it with the oil in a food processor, if you have one, to form a coarse paste.
  3. Pour the oil and battuto into a large heavy-based saucepan and put it over a low heat. Add the marinated wild boar to the pan and stir through. Cook for 30 minutes or so until the water has evaporated from the meat.
  4. Add the wine, increase the heat and bring to the boil. Continue to cook for about 10 minutes until the scent of wine has disappeared. Dissolve the tomato purée in the stock or water and pour into the pan. Cover and cook on a low heat for 2 1/2–3 hours or until the meat is very tender. Add a little more stock or water from time to time if it looks dry. Remove the lid for the last hour of cooking, to concentrate the sauce. Taste and adjust the seasoning as necessary. Serve with soft polenta, cannellini beans or mashed potato.
Tags:
Italy
Italian
Caldesi
Tuscany
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again