Wild Boar Stew

Name: Wild Boar Stew (Spezzatino di Cinghiale)
Yield: Serves 6
Cuisine: Italian
Ingredients: 500 g boar neck; plain flour, for dusting; 500 g deboned boar shoulder; ⅓ cup (80 ml) extra virgin olive oil; 1 small brown onion, diced; 2 cloves garlic, finely sliced; 1 litre Cannonau or other full-bodied red wine; 20 Bosane olives; 4 sprigs rosemary; 3 bay leaves; ¼ teaspoon dried chilli flakes; crusty bread, for serving; 1 carrot, roughly chopped; 1 brown onion, roughly chopped; 1 stalk celery, roughly chopped; 2 spunta potatoes, peeled and cut into 5 cm dice; salt flakes, to taste; 1 small bunch marjoram; 1 small bunch oregano

Spezzatino di Cinghiale

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

This dish is traditionally made with either the shoulder or the belly; my father always uses the belly because he loves the fat, but other people prefer the shoulder. Boar belly is hard to get unless you kill your own boar, so I’ve used a mixture of shoulder and neck here – though you will still have to order these in advance from your butcher. You’ll need to start this recipe a day ahead to give the meat time to marinate. As the boar hunting season is during the colder months,