The wild boar stew is a very flavorful and tasty main course. The meat needs to be marinated in red wine to remove the gamey smell and cooked slowly to make it tender and juicy. It pairs excellently with polenta but also serves as a great sauce for a plate of pappardelle.
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- Difficulty: Medium
- Cost: Moderate
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Slow Fire
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.76 lbs wild boar (meat)
- 8.8 oz canned tomatoes
- 5 tablespoons extra virgin olive oil
- 1 clove garlic
- 1/2 onion
- 1 carrot
- 1 stalk celery
- salt
- pepper
- 1 clove
- 1 leaf bay
- 1 liter red wine
- 2 carrots
- 1 onion
- 2 stalks celery
- 1 clove garlic
- 2 leaves bay
- 1 sprig rosemary
- 5 cloves
- 1 teaspoon black peppercorns
- 2 berries juniper
- 1 cinnamon stick
Tools
- 1 Container
- 1 Food Mill
- 1 Knife
- 1 Pan
Steps
Cut the wild boar meat into pieces about 1 inch. Clean the vegetables and cut them into coarse pieces.
Place the vegetables, meat, and spices in a large container. Add the wine and let marinate overnight in the fridge.
Pass the tomatoes through a food mill and set aside.
Clean the carrot with the onion and prepare a sauté with the celery. Pour the oil into a pot and add the sauté. Bring to heat and cook for a couple of minutes.
Meanwhile, drain the meat from the marinade.
As soon as the sauté turns golden, add the meat and let it brown for 10 minutes, stirring often to prevent sticking.
Add the tomato, bay, and cloves. Adjust with salt and pepper.
Bring to a cook for about 1 hour and 30 minutes. If necessary, add a few ladles of hot water or vegetable broth.
Serve hot with polenta or bread.
Advice
Marinating is a crucial step to make the meat more tender and remove the gamey odor.
Marinating is a crucial step to make the meat more tender and remove the gamey odor.
Marinating is a crucial step to make the meat more tender and remove the gamey odor.
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