Braised Wild Boar is a recipe from the Tuscan culinary tradition.
Perfect for the autumn and winter season.
I warn you, if you decide to prepare braised wild boar, cancel all your plans because you need to dedicate time to it, even in the cooking.
Spicy and fragrant, I love to prepare it on Sundays.
Remember, game meat should never be washed!
Never, never, never!
Instead, marinate it in wine for at least 8 hours. This way, the purging process takes place, eliminating most of the gamey flavor.
If you have leftovers, you can store them in the fridge for at least 3 days.
If you find it a bit too “dry” during cooking, add a few ladles of broth.
You might also be interested in the recipe for Roasted Wild Boar:
- Difficulty: Easy
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Slow Cooking, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
for Braised Wild Boar – Tuscan Recipe
- 2.2 lbs wild boar
- 2 cups tomato sauce
- 3.2 cups red wine
- 2 stalks celery
- 2 sprigs rosemary
- 4 leaves bay
- 3 juniper berries
- 2 carrots
- 1 onion
- to taste nutmeg
- to taste olive oil
- 1 bunch sage
- 1 garlic
- to taste salt
- to taste black olives
Tools
- 1 Pot Agnelli
Preparation
Marinate the wild boar in wine overnight with carrots, celery, onion, juniper berries, bay leaves, sage, and rosemary;
Drain the meat and discard the wine and aromatics it was marinated with overnight;
Cut the wild boar into pieces like a stew, and heat it in a pan to release its “water,” which should be discarded;
Repeat this operation 3 times;
In a tall pot, brown minced garlic, celery, carrot, onion, bay leaves, and rosemary in olive oil;
Deglaze with red wine;
Add the tomato sauce, salt, and stir;
Next, add the black olives and stir again;
Cook on low heat for 3 to 4 hours;
Stir every 30 minutes to ensure the sauce does not dry out too much. If it does, add a bit of water or broth;
Near the end of cooking, grate nutmeg;
Store in the fridge in a well-sealed container for 3 days.
