(No Ratings Yet)
Loading...This Renaissance-era Tuscan specialty balances the rich, gamey flavor of wild boar with the bright contrast of sweet and sour. Slow-braised in Chianti with chocolate, raisins, pine nuts, and warm spices, it is the kind of dish that once graced Medici banquet tables and now anchors rustic Tuscan trattorias.
Prep Time30 mins
Cook Time180 mins
Total Time210 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 26 gFat
- 7 gSaturated Fat
- 38 gCarbs
- 3 gFiber
- 22 gSugar
- 48 gProtein
- 540 mgSodium
- 980 mgPotassium
- 85 mgCalcium
- 6 mgIron
- 10 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the Marinade
- 2 lbs (900 g) wild boar shoulder, cut into 2-inch cubes (pork shoulder may be substituted)
- 1 bottle (750 ml) dry red wine, preferably Chianti
- 1/2 cup (120 ml) red wine vinegar
- 1 large onion, 2 carrots, and 2 celery stalks, all roughly chopped
- 4 garlic cloves, smashed, plus 2 bay leaves, 1 cinnamon stick, 6 juniper berries, and 1 tablespoon black peppercorns
- 1 tablespoon kosher salt
For the Stew
- 1/4 cup (60 ml) extra-virgin olive oil, plus 1/2 cup (65 g) all-purpose flour for dredging
- 2 yellow onions, finely diced
- 2 tablespoons tomato paste
- 1/4 cup (50 g) granulated sugar, or 3 tablespoons honey
- 1 oz (30 g) unsweetened dark chocolate, finely chopped
- 1/3 cup (50 g) golden raisins, 1/3 cup (45 g) toasted pine nuts, zest of 1 orange, and zest of 1 lemon
- 1/2 cup (40 g) fine dried breadcrumbs
- Kosher salt and freshly ground black pepper, to taste
Directions
- Combine all marinade ingredients in a large non-reactive bowl or zip-top bag. Refrigerate for 12 to 24 hours, turning the meat occasionally to redistribute the flavors.
- Drain the boar through a fine sieve, reserving the liquid. Pat the meat dry with paper towels, then toss in the flour and shake off the excess.
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the boar in batches, about 2 minutes per side, transferring the seared pieces to a plate as you go.
- Reduce the heat to medium, add the diced onions to the pot, and cook until softened and lightly golden, about 6 minutes. Stir in the tomato paste and cook for 1 minute.
- Strain the reserved marinade liquid into the pot, scraping up any browned bits on the bottom. Return the boar and any juices to the pot, bring to a simmer, then cover partially and braise over low heat for about 2 1/2 hours, or until the meat is fork-tender.
- Stir in the sugar, chopped chocolate, raisins, pine nuts, and citrus zests. Simmer uncovered for 15 minutes to let the flavors meld and the chocolate melt into the sauce.
- Taste and adjust the sweet-sour balance by adding a splash of vinegar if too sweet, or a teaspoon of sugar if too tart.
- Sprinkle in the breadcrumbs gradually, stirring to thicken the sauce to a glossy consistency that coats the back of a spoon. Simmer 5 more minutes, then season with salt and pepper.
- Let the stew rest off the heat for 10 minutes so the sauce settles, then serve with crusty Tuscan bread, creamy polenta, or roasted potatoes.
Cook’s Notes
- If wild boar is unavailable, substitute with pork shoulder plus a splash of juniper-soaked water to mimic the gaminess.
- Marinate the boar for at least 12 hours; longer is better for tenderizing and developing depth.
- The classic balance should hit four Tuscan tastes: sweet (sugar, chocolate, raisins), sour (vinegar), salty, and savory (meat and aromatics).
- Toast the pine nuts briefly before adding them so their nuttiness stands up to the rich, dark sauce.
- Like many Tuscan stews, the flavor improves overnight, so consider making it a day ahead and reheating gently.
