Wild Boar Stew – Spezzatino di Cinghiale

One of my favorites when the game season has started. Spezzatino di Cinghiale is an old Italian „classic“. There exist many variations of this recipe, but this one is for sure one of the best.

ingredients for 6 servings:

  • 1 kg wild boar, trimmed and cubed
  • 2 carrots, chopped
  • 2 -3 celery stalk, chopped
  • 2-3 onions, chopped
  • 3-5 garlic cloves, peeled and minced
  • 6 tablespoons fresh chopped parsley
  • 2-3 bay leaves
  • 3 tablespoons fresh rosemary
  • 0,25 l red Italian wine
  • nutmeg, mace
  • sea salt and freshly ground black pepper
  • extra virgin olive oil and  clarified butter
  • 0,25 l vegetable stock
  • 80 g raisins, soaked in grappa
  • brown sugar
  • 50 g candied orange peel
  • 2 teaspoons cocoa powder, unsweetend
  • 3 tablespoons aceto balsamico

 

How to do it:

  • soak raisins in grappa
  • trim and cube the meat
  • chop vegetables and garlic
  • brown the meat cubes in a large frying pan in olive oil and clarified butter
  • transfer meat to a casserole
  • add vegetables and garlic, braise it for a moment
  • deglaze with red wine
  • add bay leaves, nugmet and mace, season with salt and pepper
  • put a lid on the casserole dish and leave it to cook for 30 minutes, add vegetable stock and cook for another 30 minutes

 

Meanwhile prepare the raisin sauce:

  • chop candied orange peel
  • heat brown sugar in a pan, add candied orange peel and  raisins soaked in grappa
  • add cocoa powder
  • fry for a moment, then deglaze with aceto balsamico

 

Continue on the casserole:

  • take out the meat and put it apart
  • purée the vegetable in the casserole
  • add raisin sauce and rosmary
  • thicken sauce with potatoe starch
  • put the meat back into the casserole and simmer
  • taste with salt and pepper

 

This recipe may be served with pappardelle or polenta.  Excellent with a heavy Italian red wine!

You would like to watch the German version of the video?  Here it is:

Toskanisches Wildschwein-Gulasch

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