Cinghiale in umido con olive alla toscana

wild boar

💰Cheaper: pork shoulder

Pork shoulder is more accessible and less expensive than wild boar.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

Cut wild boar into chunks and season with salt and black pepper.

Heat olive oil in a large pot over medium heat until shimmering.

Add the seasoned wild boar and brown on all sides, about 5-7 minutes.

Remove the meat and set aside; add onions, carrots, and celery to the pot.

Sauté the vegetables until softened, about 5 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Pour in red wine and scrape the bottom of the pot to deglaze.

Add the browned wild boar back to the pot along with tomatoes, bay leaves, rosemary, and thyme.

Pour in chicken broth until the meat is just covered.

Bring to a simmer, then cover and reduce heat to low.

Cook for 2-3 hours, stirring occasionally, until the meat is tender.

Adjust seasoning with salt and pepper as needed.

Remove bay leaves and herb stems before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens