Cinghiale In Umido (Wild Boar Stew), a traditional dish from Tuscan cuisine, especially enjoyed during the winter months, is rich in flavors and aromas. It’s a dish that requires time and patience, but the final result is worth the wait.

Ingredients (serves 4-6):

For the marinade:

• 1 kg of wild boar meat (shoulder or leg, cut into pieces)
• 1 liter of red wine (preferably Tuscan, like Chianti)
• 1 onion
• 2 carrots
• 2 celery stalks
• 3-4 bay leaves
• 3-4 juniper berries
• 1 sprig of rosemary
• 1 garlic clove
• Salt and pepper
• Extra virgin olive oil

For the cooking:

• 1 onion
• 2 carrots
• 1 celery stalk
• 1 garlic clove
• 1 sprig of rosemary
• 4 bay leaves
• 4 juniper berries
• 1 chili pepper (optional, for a spicy touch)
• 400 g of tomato puree (or crushed tomatoes)
• Extra virgin olive oil
• Salt and pepper to taste
• Vegetable broth or warm water, if needed

Procedure:

1. Marinade:

• Start the night before: place the pieces of wild boar in a large bowl.
• Add the roughly chopped onion, carrots, celery, garlic, bay leaves, rosemary, juniper berries, and a pinch of pepper.
• Cover everything with red wine and let it marinate in the fridge for at least 12 hours, preferably 24 hours. This helps tenderize the meat and removes its gamey flavor.

2. Preparation:

• After marinating, drain the meat and pat it dry with paper towels.
• Strain the marinade liquid and set it aside.
• Finely chop the onion, carrot, celery, and garlic for the soffritto (base flavoring).

3. Soffritto:

• In a large saucepan, heat some extra virgin olive oil.
• Add the chopped onion, carrot, celery, and garlic, and gently sauté until the vegetables are softened.
• If you want a spicy touch, add the chili pepper at this point.

4. Browning the meat:

• Add the wild boar pieces and brown them over high heat, turning them to ensure even coloring on all sides.
• Once well browned, deglaze with some of the marinade wine (about one glass) and let the alcohol evaporate.

5. Cooking:

• Add the tomato puree (or crushed tomatoes) and the aromatic herbs (bay leaves, rosemary, juniper berries).
• Season with salt and pepper, cover, and let it cook slowly over low heat for at least 2-3 hours.
• If needed during cooking, add a bit of vegetable broth or warm water to prevent the sauce from drying out too much.

6. Resting and serving:

• Once cooked, let the wild boar stew rest for at least 30 minutes before serving. This allows the flavors to meld together.
• Serve the wild boar stew with toasted bread, polenta, or mashed potatoes.

Tips:

• Wild boar stew is even better the next day when the flavors have had more time to develop.
• You can pair this dish with a good Tuscan red wine, like Chianti or Brunello di Montalcino.

Enjoy!!!

Photo: Salepepe.it