Cinghiale in umido

Cinghiale in Umido

1.2 kg (2 lb 10 oz) wild boar shoulder or leg, cut into 3-4 cm (1½ inch) cubes 750 ml (3 cups) robust red wine 1 celery stalk, 1 carrot, 1 onion, roughly chopped 2 bay leaves, 1 sprig rosemary, 2 sage leaves 4 juniper berries, lightly crushed 2 garlic cloves 4 tbsp lard or extra-virgin olive oil 300 g (10½ oz) peeled tomatoes 600 ml (2½ cups) warm stock Salt and black pepper

Marinate the boar in red wine with the vegetables and herbs for 24 hours. Lift the meat out, pat it completely dry and sear in batches in lard over high heat until a deep crust forms on all sides. In the same pot, cook the marinade vegetables until soft. Return the meat, add the tomatoes and stock just to cover, and braise on the lowest flame for 3 to 4 hours. The sauce should thicken and deepen. Rest for 10 minutes before serving with polenta or grilled bread.

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#forgottenitalianclassics #tuscanfood #wildboar #italianwinter