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Recipes   /   Ragu di Cinghiale – Wild Boar Stew

Ragu di Cinghiale – Wild Boar Stew

Nov 10, 2015 by Gabriele Corcos


Boar has a very special place in Tuscan menus; it represents heritage, family traditions and it stands as a true link between hunters and the land they live on. Almost every farmer I grew up with spent his summer working restlessly the fields of our estate and the winters hunting on it. The Bosconi Farm is almost equally divided in Olive Orchards and Forest, and there is a constant flow of animals in and out of the woods… short daily adventures that make our land very much alive and “rich in protein”!As many of the recipes in my repertoire, this one too is extremely easy and bare bone; no special techniques or lenghty process are needed as long as the meat you can source is absolutely top notch. Remember, never cook with wine you would not drink… a young Sangiovese will do well for marinating and cooking, but you might want to have a more robust and round vintage comes the time to eat.

NOTE: the basic recipe calls for a 4 hrs cooking time. Do not think twice about extending that time…. I once coked it for 8 hours straight, adding a touch of vegetable broth here and there, and cooked it until it all fell completely apart, then served it over polenta.

Serves: 4-6  / Prep time: 15 minutes  / Cook time: 4 hours

  • 3½ pounds wild boar, excess fat trimmed, cubed into 1½ -inch pieces
  • 2 cups dry red wine (for marinade)
  • 5 juniper berries
  • 2 rosemary sprigs
  • 4 black peppercorns
  • 3 fresh bay leaves
  • 3 sage leaves
  • 3 tablespoons extra virgin olive oil
  • 1 red onion, chopped
  • 1 carrots, chopped
  • 1 stalk celery, chopped
  • 2 ½ cups dry red wine (for cooking)
  • 1 pound Roma tomatoes, chopped
  • 1 handful parsley, finely chopped

1Add the boar to a large bowl and cover with the wine. Toss in the juniper berries, rosemary, peppercorns, and bay leaves. Cover with plastic wrap and marinate overnight in the refrigerator.

2The next day, heat wood fired oven to moderate temperature. If making in a home oven, heat your oven to 300 degrees F.

3Remove the meat from the marinade, place into a large Dutch oven, and discard the marinade.

4Add the red onion, carrot, celery, red wine and tomatoes, along with a big pinch of salt and pepper.

5Cook in the oven until the boar is tender, about 4 hours. Finish with chopped parsley before serving.

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