Entree: Italy – Umbria – Cinghiale in Umido (Slow-braised Umbrian wild boar stew with wine, tomatoes, and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 12 hrs

Total 13 hrs

Ingredients

- 2 lb (900 g) wild boar shoulder or rump, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 4 oz (115 g) pancetta, diced (or guanciale if available)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups (360 ml) dry red wine
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) beef or game stock
- 2 bay leaves
- 2 sprigs fresh rosemary
- 6 juniper berries, lightly crushed
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh flat-leaf parsley for finishing

Instructions

1. Optional marinade: for deeper flavor, combine the cubed boar with the red wine, a crushed garlic clove, and one bay leaf in a bowl, cover, and refrigerate overnight. Drain and pat meat dry before proceeding, reserving wine.
2. Brown pancetta: in a heavy Dutch oven over medium heat, add 1 tbsp olive oil and cook the diced pancetta until fat renders and pieces are golden. Remove pancetta with a slotted spoon and set aside.
3. Sauté soffritto: add remaining 1 tbsp olive oil to the pot. Add onion, carrot, and celery and cook over medium heat until softened and translucent, about 8–10 minutes. Add minced garlic and cook 1 minute more.
4. Brown meat: increase heat to medium-high, add the boar cubes in batches so they brown rather than steam, seasoning lightly with salt and pepper as you go. Return all browned meat to the pot.
5. Deglaze and simmer: pour in the red wine (use reserved marinade wine if marinated) to deglaze the pan, scraping up browned bits. Let wine reduce by about half, 5–8 minutes.
6. Add tomatoes and aromatics: stir in crushed tomatoes, stock, returned pancetta, bay leaves, rosemary sprigs, and crushed juniper berries. Bring to a gentle simmer.
7. Braise low and slow: reduce heat to low, cover partially, and simmer gently until the boar is very tender, about 2 to 3 hours. Check occasionally and add a splash of stock or water if the stew becomes too thick.
8. Finish and serve: remove bay leaves and rosemary stems, adjust seasoning with salt and pepper, and stir in chopped parsley. Serve hot with polenta, mashed potatoes, or pappardelle.