Spezzatino di Cinghiale: Wild Boar Stew Recipe
Recipe adapted from David Rocco
Watch how to prepare this dish.
- Level: Simple
- Servings: 4
Nutrition Information Per Serving
Portion Size: 1 of 4
- Calories: 517
- Total Fat: 22 g
- Saturated Fat: 4 g
- Carbohydrates: 15 g
- Dietary Fiber: 5 g
- Sugar: 8 g
- Protein: 52 g
- Cholesterol: 0 mg
- Sodium: 1449 mg
- Total Time: 2 hours 50 minutes
- Preparation: 20 minutes
- Cooking: 2 hours 30 minutes
Ingredients
- 4 tablespoons (60 ml) extra-virgin olive oil
- 1 large onion, roughly chopped
- 1 carrot, chopped into pieces
- 1 celery stalk, chopped
- 2 pounds (900 g) wild boar meat, cut into cubes
- 1/2 teaspoon (2.5 ml) ground nutmeg
- Salt and freshly cracked black pepper
- 1 cup (250 ml) dry red wine
- 1 can (28-ounce/800 g) tomato pure
- 1 cup (250 ml) beef stock
Cook Mode (screen stays on)
Instructions
- Place the extra-virgin olive oil into a broad, heavy-bottomed pot over medium heat. Toss in the chopped onion, carrot, and celery. Saut the vegetables until they have softened significantly.
- Add the pieces of wild boar to the pot. Sprinkle in the nutmeg, a bit of salt, and some black pepper. Stir to blend all the flavors, then pour in the wine. Let the mixture simmer so the wine reduces.
- Add the tomato pure, beef stock, and a touch more salt as desired. Put a lid on the pot and steadily cook the stew over low heat for two hours.
