Wild Boar Stew Cooking Recipe – Cinghiale in Umido Recipe

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


  • 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


  • 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

Wild Boar Stew Cooking Recipe - Cinghiale in Umido Recipe 1

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.

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