Italian · Dinner
Umbrian Wild Boar Stew
Spezzatino di Cinghiale Umbro
An Umbrian wild boar stew slow-cooked with red wine, juniper, fennel seed, and tomato until the meat is spoon-tender, served on soft polenta with a final shaving of pecorino.
$$$
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
5gSugar
4gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Lift boar from marinade, pat dry. Strain and reserve marinade liquid. Finely dice onion, carrot, celery. Crush garlic cloves. Hand-crush tinned tomatoes. Warm stock. Measure polenta, water, pecorino, oils.
2
Sear
Heat 4 tbsp olive oil in heavy pot over medium-high heat 1 minute. Season boar with half salt and pepper. Brown in batches, 4–5 minutes per batch, until deeply coloured. Lift out and set aside.
3
Saute
Reduce heat to medium. Add onion, carrot, celery, garlic. Cook 8–9 minutes, stirring occasionally, until soft and lightly golden. Stir in tomato paste and fennel seeds. Cook 90 seconds until paste darkens.
4
Braise
Pour in red wine and reserved marinade. Simmer 4–5 minutes, scraping browned bits, until reduced by half. Return boar. Add crushed tomatoes, warm stock, rosemary, remaining salt. Bring to bare simmer, cover partially, cook low 130–140 minutes, stirring every 30 minutes, until spoon-tender.
5
Boil
While boar cooks, bring 600ml water to boil with salt during final 25 minutes. Whisk in polenta in steady stream. Lower heat, cook 20 minutes, whisking every 3–4 minutes, until thick and pulling from pan sides. Beat in butter off heat.
6
Plate
Spoon soft polenta into warm wide bowls. Ladle boar stew over top. Scatter shaved pecorino, drizzle extra virgin olive oil, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless wild boar shoulder
- 400ml (1 3/4 cup) red wine
- 8 juniper berries
- 2 tsp fennel seeds
- 4 bay leaves
- 120g (4.2 oz) yellow onion
- 80g (2.8 oz) carrot
- 60g (2.1 oz) celery
- 4 garlic cloves
- 4 tbsp olive oil
- 2 tbsp tomato paste
- 300g (10.6 oz / 1 can) tinned plum tomatoes
- 400ml (1 3/4 cup) beef or chicken stock
- 2 fresh rosemary sprigs
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 120g (4.2 oz) coarse polenta
- 600ml (2 1/2 cup) water
- 20g (0.7 oz) unsalted butter
- 30g (1.1 oz) pecorino romano
- 2 tsp extra virgin olive oil