Best Classic Tuscan Wild Boar Stew Recipes

SPEZZATINO DI CINGHIALE: WILD BOAR STEW

Spezzatino di Cinghiale: Wild Boar Stew image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons/60 ml extra-virgin olive oil
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 pounds/900 g wild boar, cubed
1/2 teaspoon/2.5 ml nutmeg
Salt and freshly ground black pepper
1 cup/250 ml red wine
1 (28-ounce/800 g) can pureed tomatoes
1 cup/250 ml beef broth

Steps:

Heat up the extra-virgin olive oil in a large stewing pot. Add the onion, carrot, and celery. Cook until the vegetables have become soft. Add the cubed wild boar and season with nutmeg, salt, and black pepper. Mix the ingredients together and add the wine. Allow the wine to reduce. Add the tomato puree, beef broth, and salt. Cover with a lid and cook for 2 hours.

WILD BOAR STEW

Wild Boar Stew image

Or you can just substitute domestic pork. I do quite often. Although I have now decided that if you do go with domestic pork, organically raised pork seems to substitute the best.

Provided by Iowahorse

Categories Stew

Time 1h30m

Yield 3-5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boned and cubed boar
1/2 lb bacon
1 onion, chopped
1 teaspoon crushed garlic
2 teaspoons curry powder
1/2 cup water
2 tablespoons parsley flakes
1 (16 ounce) can stewed tomatoes
1/4 cup sliced carrot
2 medium potatoes
2 tablespoons cornstarch

Steps:

In a skillet fry bacon until crisp.
Remove bacon, cool, crumble and set aside.
Pour off all but about 3 Tbsp of bacon grease.
Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned Stir during cooking.
Stir in 1/4 cup of water.
remove from heat and set aside.
In a 2 qt casserole combine, parsley, stewed tomatoes, carrots and potatoes.
Add meat mixture to casserole and mix well.
Bake at 350 degrees for 30 minutes.
Mix 2 Tbsp cornstarch with 1/4 cup water and stir into casserole.
Bake for 30 more minutes or until meat and vegetables are tender.

Nutrition Facts : Calories 545.9, Fat 34.8, SaturatedFat 11.5, Cholesterol 51.5, Sodium 1013, Carbohydrate 46.4, Fiber 6.3, Sugar 10.4, Protein 14

WILD BOAR RAGù

Wild Boar Ragù image

In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood. So he brought in his mother, Caterina Schenardi. This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna. Ms. Schenardi is especially particular about the flour and egg in her tagliatelle, but here you can just use a store-bought version to go alongside, or use a noodle of your preference.

Provided by Jeff Gordinier

Categories dinner, one pot, pastas, main course

Time 3h30m

Yield 4 first-course servings

Number Of Ingredients 11

Ingredients

1 pound wild boar shoulder or leg, cut into 1- to 2-inch pieces
1 rosemary sprig, torn in half
4 garlic cloves, peeled
2 cups Chianti or other red wine, or as needed
3 tablespoons extra-virgin olive oil
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 small onion, finely chopped
1 cup canned tomatoes, with their liquid
2 cups vegetable stock or water
Tagliatelle or other pasta, for serving

Steps:

The night before making the ragù place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover. Cover and refrigerate overnight.
Discard the rosemary and garlic. Drain the meat in a strainer set over a bowl, reserving the wine. In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the carrot, celery and onion. Sauté until softened, 3 to 5 minutes.
Add the meat and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes. Add the tomatoes, breaking them up with a spoon. Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1 1/2 to 2 1/2 hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds. Serve, if desired, over tagliatelle or other pasta.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 105 milligrams, Sugar 4 grams

VENISON & WILD BOAR STEW

Venison & wild boar stew image

A wintery meat-lovers' casserole that's packed with smoky pancetta, chestnut mushrooms and aromatic herbs.

Provided by carolinehire

Time 1h30m

Yield Serves 4

Number Of Ingredients 17

Ingredients

10g dried porcini mushrooms
500g venison and wild boar, cut into 4cm chunks
1 tbsp flour, seasoned with black pepper
1 - 2 tbsp olive oil
2 onions, roughly chopped
3 garlic cloves, crushed
4 wild boar sausages (optional)
85g pancetta, cubed
750ml red wine
200ml venison or beef stock
4 sprigs thyme
2 sprigs rosemary
250g chestnut mushrooms, quartered
cornflour, to thicken (optional)
To serve
Mashed potato or brown rice
4 sprigs rosemary

Steps:

Soak the porcini mushrooms in 200ml of boiling water and in a separate bowl, toss the chunks of meat in the seasoned flour.
Heat the olive oil in a large heavy-based saucepan. Fry the onions gently for 5 - 10 mins or until softened.
Stir in the garlic, floured meats, sausages (if using) and pancetta and once browned, pour in the red wine and stock. Add the porcini mushrooms and soaking water, and the herbs. Season with salt and freshly ground pepper and bring to the boil. Turn down to a simmer, cover and cook for an hour.
Add the chestnut mushrooms and cook for a further 30 mins or until the venison is tender. Thicken with cornflour, if using.
Season to taste, transfer to four plates and garnish with a sprig of rosemary. Serve with mashed potato or brown rice.