Tuscan stewed wild boar, the well-tested recipe of grandma, aunt, and then mom, the stewed wild boar stew, like pappardelle with wild boar, is one of those dishes that have never really been missing in my house. Some prepare it with black olives or apples, what we do instead is among the simplest and most traditional; a rustic dish prepared with marinated wild boar meat and slowly cooked, enriched with aromatic herbs, good red wine and tomato puree, then how to remove the gamey taste from the wild boar I’ll naturally explain in the recipe steps. A typical autumn dish suitable for those who love recipes based on game meat, perfect for topping fresh pasta, a sauce that brings to the table the warmth and authentic flavors of my land, Tuscany!
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Medium
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 716.68 (Kcal)
- Carbohydrates 24.91 (g) of which sugars 5.69 (g)
- Proteins 47.38 (g)
- Fat 33.34 (g) of which saturated 5.62 (g)of which unsaturated 24.91 (g)
- Fibers 5.29 (g)
- Sodium 748.51 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- Half l red wine
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 sprig rosemary
- 3 leaves bay leaf
- 2 cloves garlic
- 1 tablespoon juniper berries
- 1.76 lbs wild boar
- 1 glass red wine
- Half glass olive oil
- 1.1 lbs tomato puree
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 clove garlic
- 2 leaves bay leaf
- 1 bunch sage
- 1 sprig rosemary
- 1 chili pepper
- 1 tablespoon juniper berries
- to taste salt
- to taste pepper
Tools: Tuscan stewed wild boar
- 1 Pan
- 1 Bowl
- 1 Colander
- 1 Mixer
Recipe
Let’s see together how to remove the gamey taste from the wild boar.
Cut the wild boar into pieces and put it in a bowl along with a carrot, the onion, and celery in slices. Add 1 sprig of rosemary, 3 bay leaves, two cloves of garlic, and a handful of juniper berries (these are very important as they help eliminate the strong taste of game meat).
Cover with red wine, mix, and let marinate overnight.
After the time has passed, drain the meat and throw away all the aromas. Place the pieces of wild boar in a pan that can hold them all, put it on the fire to make it release water twice. The first time it will tend to create foam, drain it and put it back again for the second time, if water and foam still appear, do a third step. Now the meat will be ready to be cooked and will have lost the gamey taste.
Prepare the soffritto mix with the aromas (carrot, onion, and celery) and let them soften in the pan with half a glass of oil and a peeled clove of garlic.
Add the pieces of wild boar, let them brown well for a few minutes over high heat, then pour a glass of good red wine and let it evaporate.
Now add the tomato puree, two bay leaves and sage, a sprig of rosemary, a chili pepper, a tablespoon of juniper berries, adjust with salt and pepper and continue cooking on low heat with a lid for 2 to 3 hours (if necessary, add water or broth). Cooking this recipe requires a lot of patience, as the cooking time can vary depending on the cut and age of the wild boar.
Remember to stir occasionally and if the sauce is too liquid at the end of cooking, reduce it a bit by keeping the pan uncovered, but be careful not to make it too dense.
Once the meat is tender and flavorful, turn off the heat and serve.
Here it is, your stewed wild boar, great accompanied by stewed potatoes with pan-cooked tomato or with polenta (see how to make polenta). If you want to prepare a really tasty appetizer, make an assortment of polenta crostini with mushrooms and some with this wild boar sauce, you’ll see how delicious it is. Enjoy your meal!
Storage and Tips
Storage: leftover wild boar can be kept in the fridge in a container with a lid for 2 or 3 days. Before reusing, I recommend heating it to a boil.
If you use fresh wild boar meat, you can also freeze this recipe for up to 3 months.
Tips: if you want to get a good wild boar alla cacciatora, add some black olives during cooking, it will be even tastier.
Storage: leftover wild boar can be kept in the fridge in a container with a lid for 2 or 3 days. Before reusing, I recommend heating it to a boil.
If you use fresh wild boar meat, you can also freeze this recipe for up to 3 months.
Tips: if you want to get a good wild boar alla cacciatora, add some black olives during cooking, it will be even tastier.
FAQ
Can the marinating step be skipped?
The marinating step is important to completely remove the gamey taste from game meat, which has a more intense and pronounced flavor compared to common red meats. In any case, to optimize timing, some skip this step, but it is absolutely essential to let the wild boar meat release water two or three times as described in the recipe.
What type of wine is recommended for this recipe?
To achieve a good final result for the dish, I recommend using a good intense red wine; in Tuscany, we use the classic Chianti.
