Recipe courtesy of David Rocco
Episode: The Hunt
Spezzatino di Cinghiale: Wild Boar Stew
Total:
2 hr 50 min
Prep:
20 min
Cook:
2 hr 30 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 50 min
Prep:
20 min
Cook:
2 hr 30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 tablespoons/60 ml extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 2 pounds/900 g wild boar, cubed
  • 1/2 teaspoon/2.5 ml nutmeg
  • Salt and freshly ground black pepper
  • 1 cup/250 ml red wine
  • 1 (28-ounce/800 g) can pureed tomatoes
  • 1 cup/250 ml beef broth

Directions

Heat up the extra-virgin olive oil in a large stewing pot. Add the onion, carrot, and celery. Cook until the vegetables have become soft. Add the cubed wild boar and season with nutmeg, salt, and black pepper. Mix the ingredients together and add the wine. Allow the wine to reduce. Add the tomato puree, beef broth, and salt. Cover with a lid and cook for 2 hours.

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