Wild Boar Stew Cooking Recipe – Cinghiale in Umido Recipe
This recipe is a great classic of Umb rianandTuscan cuisine, especially in the Maremma area, in southern Tuscany, north of Lazio.
Serves 6
Marinating time: 10 hours minimum
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes approximately
Ingredients
- 2 lb. 10 oz. (1.2 kg) wild boar (ideally loin)
- 1 sprig of rosemary
- 4 fresh ripe tomatoes or
- 8 oz. (250 g) canned, peeled tomatoes
- 1 clove garlic
- 3-4 tablespoons flour
- 2 tablespoons olive oil
- 1 ⅔ cups (400 ml) stock (meat or vegetable)
- Salt, pepper
Marinade
- 2 cloves garlic
- 1 carrot
- 1 stick celery
- 1 onion
- 3 cups (750 ml) red wine
- 5 juniper berries
- 1 sprig of rosemary
- 1 bay leaf
Cooking Method
A day ahead, prepare the marinade.
- Peel the 2 cloves of garlic, then chop the cloves.
- Wash and peel the marinade vegetables, then cut into large pieces.
- Put the meat in a large bowl with the wine and vegetables, chopped garlic, juniper berries, rosemary, and bay leaf.
- Leave to marinate for at least 10 hours.
On the same day.
- Remove the meat from the marinade and strain it. Chop the rosemary.
- If necessary, peel the tomatoes (after immersing in boiling water for a few seconds, then in cold water).
- Peel and chop a third clove of garlic.
- Cut the meat into pieces and dip in the flour.
- Brown in a saucepan with the olive oil.
- When the meat is well colored, add the rosemary and garlic, cook for a few minutes, then deglaze with a glass of wine from the marinade.
- When the wine has evaporated, add the peeled tomatoes and season with salt and pepper.
- Cook for 20 minutes then moisten with the stock.
- Leave to cook for 2 to 2 ½ hours, until the sauce has thickened.
Suggested food/wine match
- Badia a Coltlbuono Chianti Classico Rlserva DOCG
Chefs notes
This dish can be served with potatoes or polenta.
You can use the rest of the sauce to flavor pasta.
