Spezzatino di cinghiale

Name: Spezzatino di cinghiale (Wild boar stew)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 medium carrots, peeled and finely chopped; ½ teaspoon ground cinnamon; 1 large onion, peeled and finely chopped; 500 ml (2 cups) red wine; 2 bay leaves; 250 ml (1 cup) tomato passata; 2 garlic cloves, peeled and chopped; 1.2 kg (2 lb 10 oz) deboned wild boar, from leg or shoulder, cut into cubes of about 3 cm (1¼ in); 200 g (7 oz) minced (ground) beef; 1 stalk of celery, washed, trimmed and finely chopped; polenta; a few juniper berries; 1.5 litres (6 cups) vegetable stock; 2 whole cloves; 6 tablespoons olive oil

Wild boar stew

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

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

Europe
Italy
Main course
January
Gluten-free
Tuscany
Mediterranean

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