Italian Recipes Archive
Wild Boar Stew with Porcini Mushrooms
The Italian cuisine is known to be one of the richest cuisines widely accepted around the world. A wild boar has a gastronomic as well as symbolic importance to Italy. A wild boar is also strongly evident in Italian history and various scriptures about hunting a wild board. Today a wild boar stew or Cinghale ai Cacciatori is a known true Italian country dish. Every tourist makes it a point to enjoy this specialty from a restaurant in Italy. There are some reserved hunting areas for wild boar as well which is observed as a social activity in Italy too. A wild boar stew takes a lot time to prepare and cook because the nature of the meat requires a long time of preparation for it to get tender and edible. This recipe is good for 3 guests.
Boar Stew Ingredients
- 500 grams of wild boar meat, cut into cubes
- Tomato sauce
- ½ carrot
- ½ liter red wine
- ½ onion
- ¾ bay leaves
- 1 clove garlic
- 2/3 costoline celery
- Juniper berries
- Some rosemary leaves
- 2 sage leaves
- Some leaves of parsley
- Fat bacon or sausage
- Cooking oil
Equipment:
- Large saucepan enough for the wild boar meat to fit in
- Large bowl for seasoning
Wild Boar Stew Directions
You will have to start preparation a night before the day you wish to serve the dish. The wild boar meat needs to be marinated with herbs and red wine overnight. Take a large bowl and submerge all the wild boar pieces in red wine, rosemary, carrot, onion, celery and parsley.
Next morning, take out the wild boar meat, separate any herbs attached to it and cut the meat in to large pieces. Cut carrot, onion, celery, parsley and rosemary in to small pieces. Take a saucepan with a thin layer of olive oil and water on medium heat. Put the vegetables and herbs on the saucepan for a while until they are tender. Finally add boar meat pieces on to the saucepan on high heat.
If the flesh of the wild boar is very thin, then add fat bacon or sausage to fill the saucepan. Give it some time while heating to absorb the juices from the vegetables and seasoning. Add tomato sauce while the meat is cooking, with occasional stirring.
Let it cook for about 3 hours and observe it time to time. If you notice that the broth is drying up then adds some hot water to continue cooking. As the tomato sauce will dissipate and get absorbed by the meat, it will be ready with a constant brownish color.
Tips
- You can use olives and polenta as a side dish
- You can also use lemon to marinate to give it a new bend of taste
- Do not rush the dish because the meat takes time to cook
- If you want to add pasta, then add another 500 grams of tomato sauce
- To make the sauce thicker, add boiled and sliced potatoes
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