Entree: Italy – Umbria – Spezzatino di Cinghiale (Slow-braised Umbrian wild boar stew in red wine and tomato with herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 4 hrs

Total 6 hrs 40 min

Ingredients

- 2 lb (900 g) wild boar shoulder or stew meat, trimmed and cut into 1–1½ in (2.5–3.5 cm) cubes
- 3 oz (85 g) pancetta, diced
- 1 cup (240 ml) dry red wine, plus 1 cup (240 ml) for braising (divide)
- 14 oz (400 g) canned crushed tomatoes
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 carrots, peeled and diced (about 6 oz / 170 g)
- 2 celery stalks, diced (about 3 oz / 85 g)
- 4 cloves garlic, smashed (about 1.2 oz / 35 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (24 g) all-purpose flour for dusting the meat
- 1 cup (240 ml) beef or chicken stock
- 2 sprigs fresh rosemary
- 2 bay leaves
- 6 juniper berries, lightly crushed (optional)
- 1 tsp (5 g) dried oregano or 1 tbsp (3 g) fresh chopped
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (4 g) freshly ground black pepper
- 1 tsp (4 g) sugar (to balance tomato acidity, optional)
- Pinch of red pepper flakes (optional)
- Chopped flat-leaf parsley for garnish

Instructions

1. Place cubed wild boar in a nonreactive bowl and pour 1 cup (240 ml) red wine over it with 1 crushed garlic clove, a rosemary sprig, and a pinch of salt. Cover and marinate in the refrigerator for at least 4 hours or overnight for best flavor.
2. Remove meat from marinade and pat dry; reserve the marinade. Lightly dust the meat with the flour, shaking off excess.
3. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium heat. Add diced pancetta and cook until golden and fat renders, about 5 minutes. Transfer pancetta to a bowl and set aside.
4. Increase heat to medium-high and brown the floured wild boar in batches, adding a little oil if needed; do not overcrowd. Brown all sides, about 6–8 minutes per batch. Transfer browned meat to the bowl with pancetta.
5. In the same pot add remaining 1 tbsp (15 ml) olive oil if dry. Sauté chopped onion, carrots, and celery with the remaining smashed garlic until softened and beginning to brown, about 6–8 minutes.
6. Deglaze the pot with the reserved marinade and the additional 1 cup (240 ml) red wine, scraping up browned bits. Let the wine reduce by half, about 5 minutes.
7. Return meat and pancetta to the pot. Add crushed tomatoes, stock, rosemary sprigs, bay leaves, juniper berries, oregano, salt, pepper, and sugar if using. Bring to a gentle simmer.
8. Cover partially and braise on low heat for 2–3 hours, or transfer to a preheated 325°F (165°C) oven and cook 2–3 hours, until meat is fork-tender. Stir occasionally and add a splash of stock or water if the stew becomes too thick.
9. Remove rosemary stems and bay leaves. Adjust seasoning with salt and pepper. Sprinkle with chopped parsley and serve hot with polenta, polenta fries, or mashed potatoes.