Kitchen Recipe Collection
Italian Cinghiale in Umido (Wild Boar Stew)
A deeply savory, intense Tuscan stew made from wild boar braised slowly in red wine, tomatoes, juniper berries, and herbs.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- wild boar shoulder or leg (cut into chunks, or use pork shoulder)
- red wine (Chianti or similar, for marinade and cooking)
- red wine vinegar
- onion, carrot, celery (for soffritto)
- garlic
- juniper berries, cloves, bay leaves, rosemary
- canned crushed tomatoes
- extra virgin olive oil
- salt and black pepper
Equipment
- Large Dutch oven
- Large bowl (for marinating)
Instructions
- 1
The Marinade (Crucial)
Wild boar has a strong gamey flavor. Soak the meat chunks overnight in a bowl with half the red wine, a splash of vinegar, and a bay leaf. Discard this liquid before cooking.
- 2
Dry the Meat
Remove the meat from the marinade and pat it very dry with paper towels.
- 3
Sear
Heat olive oil in a Dutch oven over high heat. Sear the meat in batches until deeply browned. Remove and set aside.
- 4
Soffritto
Lower the heat and add chopped onions, carrots, and celery. Sauté until soft.
- 5
Aromatics
Add smashed garlic, crushed juniper berries, a clove or two, bay leaves, and a sprig of rosemary.
- 6
Deglaze
Pour in fresh red wine, scraping up the brown bits from the bottom. Let it reduce by half.
- 7
Add Tomatoes
Return the meat to the pot. Stir in the crushed tomatoes and enough water or broth to just cover the meat.
- 8
Slow Braise
Bring to a boil, cover, reduce heat to the lowest setting, and simmer gently for 2.5 to 3 hours until the meat is meltingly tender.
- 9
Reduce Sauce
If the sauce is too thin, uncover for the last 30 minutes to reduce it to a thick, rich gravy.
- 10
Serve
Serve over creamy polenta, or use the sauce to dress fresh pappardelle pasta.
Cooking Tips
- Juniper berries are the classic pairing for game meats in Italy, providing a piney, peppery flavor that cuts through the richness.
- If you cannot find wild boar, a high-quality pork shoulder can be used, though it will lack the distinctive gamey taste.
Variations
- Pappardelle al Cinghiale: Shred the cooked meat into the sauce and toss it with wide, fresh egg pasta ribbons.
Chef's Notes & Storage
- Wild boar (cinghiale) roam freely in the forests of Tuscany and Umbria, making this the quintessential autumn dish of the region.
Nutrition Estimate
420 calories · 45g protein · 8g carbs · 18g fat · 2g fiber per serving
