Braised Wild Boar

The Wild Flavor of Tuscan Tradition

In the heart of Tuscany, a recipe emerges that captures the essence of this land: braised wild boar. Deeply rooted in Tuscan culinary tradition, this dish is a celebration of intense, genuine flavors of game, a tribute to the land and its finest fruits.

Ingredients

• 1 kg of wild boar, cut into chunks
• 400 g of tomato pulp or passata
• 750 ml of red wine
• 2 carrots
• 2 onions
• 2 celery stalks
• 2 garlic cloves
• 2 bay leaves
• 3 juniper berries
• 1 sprig of rosemary
• A few sage leaves
• Black peppercorns, to taste
• Coarse salt, to taste
• Extra virgin olive oil, to taste
• Nutmeg, to taste
• Broth or water, as needed

Preparation

Marination:

• Cut the meat into pieces about 2-3 cm and place it in a large bowl.
• Add the chopped carrots, celery, and onion, along with rosemary, sage, juniper berries, bay leaves, and black pepper.
• Cover with red wine, mix well, and let marinate for 8 hours, covered with a cloth.

Purging:

• Transfer the meat and marinade to a colander and let it drain thoroughly.
• Place the meat in a large pot, sprinkle with coarse salt, and heat over mediumhigh heat.
• Cover and wait for the meat to release its water, then drain and repeat the process 2-3 times until the water is completely removed.

Sautéing:

• Finely chop a new onion, a carrot, a celery stalk, and the garlic cloves.
• In a pot, heat olive oil and add the chopped vegetables, rosemary, sage, and bay leaves.
• Sauté for about 20 minutes over medium heat.

Cooking:

• Add the meat to the sauté and briefly brown it.
• Deglaze with a glass of red wine and let the alcohol evaporate.
• Incorporate the tomato pulp or passata, adjust the salt, and cover with hot broth or water.
• Simmer for 3-4 hours, stirring gently every 30 minutes and adding liquid if necessary.

Finishing:

• At the end of cooking, add a pinch of nutmeg and adjust the salt and pepper.
• Let the sauce reduce to the desired consistency.

Tuscan braised wild boar is a dish that speaks to both the heart and palate. The robust, flavorful boar meat becomes tender in the long cooking process, absorbing the aromas of wild herbs that grow in the Tuscan countryside. This recipe is a homage to Tuscan tradition, where food has always been a reason to gather and share moments of joy. We hope you enjoy this dish in good company, letting yourself be carried away by the authentic flavors of Montecatini Val di Cecina. Buon appetito!