Spezzatino di cinghiale

Wild boar stew

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Tessa Kiros

Published 2003

  • About

In Tuscany, wild boar is a common choice for making ragù and slow-cooked stews. It is also made into sausages, dried and preserved in oil. You may substitute pork here, or even beef or veal. However, the cooking times may differ, and should be cooked as for a stew, until the meat is very tender.

Ingredients

  • 1.2 kg (2 lb 10 oz) deboned wild boar, from leg or shoulder, cut into cubes of about

Method

Washing the wild boar in a little vinegar can help to remove its wild gamey smell if it is very strong. If not, rinse the wild boar in water and pat dry.

Heat 5 tablespoons of olive oil in a large stockpot. Add the onion, garlic, carrot and celery and sauté until they have softened. Add the