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Loading...Wild boar stew is one of Tuscany's most iconic rustic dishes, traditionally prepared after the autumn hunting season. The lean meat is slowly braised with red wine, tomatoes, juniper berries, and rosemary until it becomes meltingly tender in a glossy, deeply savory sauce. Best served over creamy polenta or with thick slices of toasted country bread to mop up every drop.
Prep Time20 mins
Cook Time150 mins
Total Time170 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 6 gSaturated Fat
- 18 gCarbs
- 4 gFiber
- 9 gSugar
- 42 gProtein
- 720 mgSodium
- 1150 mgPotassium
- 95 mgCalcium
- 6 mgIron
- 18 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the boar
- 2 lbs (900 g) wild boar shoulder, trimmed and cut into 2-inch chunks
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil, divided
For the soffritto
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
For the braising liquid
- 2 tbsp tomato paste
- 1 can (14 oz) crushed San Marzano tomatoes
- 1 cup dry red wine, such as Chianti
- 1 cup beef or game stock
- 6 juniper berries, lightly crushed
- 2 bay leaves
- 1 sprig fresh rosemary
For finishing
- 1 tbsp red wine vinegar
- 1 tsp finely grated orange zest (optional)
- 2 tbsp fresh flat-leaf parsley, chopped
- Crusty country bread or creamy polenta, for serving
Directions
- Pat the boar chunks dry with paper towels and season all over with salt and pepper. Heat 1 tablespoon of olive oil in a heavy Dutch oven over medium-high heat until shimmering.
- Brown the meat in two batches without crowding, turning to sear all sides, about 6 to 8 minutes total per batch. Transfer each batch to a plate as it finishes.
- Reduce heat to medium and add the remaining tablespoon of oil. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the garlic and cook 1 minute more.
- Stir in the tomato paste and cook until it darkens and smells nutty, about 2 minutes. Pour in the red wine and scrape the bottom of the pot to lift any browned bits, simmering until the wine reduces by about half, around 4 minutes.
- Add the crushed tomatoes, stock, juniper berries, bay leaves, and rosemary. Return the boar and any accumulated juices to the pot. Bring to a gentle simmer, then cover and transfer to a preheated 325°F (160°C) oven.
- Braise for 2 to 2 1/2 hours, until the boar is fork-tender and the sauce has thickened. Remove the lid during the final 30 minutes if you prefer a thicker, glossier sauce.
- Lift out and discard the rosemary sprig and bay leaves. Stir in the red wine vinegar and orange zest, if using, then taste and adjust the seasoning.
- Let the stew rest off the heat for 10 minutes, sprinkle with parsley, and serve hot over creamy polenta or with thick slices of toasted country bread.
Cook’s Notes
- For deeper, traditional flavor, marinate the boar overnight in 1 cup of red wine, the juniper berries, a halved onion, and a rosemary sprig before cooking.
- Wild boar is quite lean, so don't skip the browning step or the dish can turn out dry; if substituting pork shoulder, extend braising by about 30 minutes.
- Juniper berries are essential to the classic aromatic profile; substitute 1 extra rosemary sprig and a pinch of crushed black peppercorns if unavailable.
- The stew keeps beautifully for 3 days refrigerated and tastes even better on day two as the wine and herb flavors meld.
- Use an enameled cast-iron Dutch oven for the long braise; avoid raw cast iron, which can react with the tomato and wine.
