Sunday, 19 December 2010


First hunt your boar.  (Preferably get a hunter to do it for you and deliver neatly butchered boar in freezer bags ready to put away, otherwise there is a lot of trotting about in oak woods at first light and very expensive clothes and guns to buy).

INGREDIENTI         Ingredients
(dosi per 4 persone)  For 4 people
  • 600 grammi di spezzatino di cinghiale  600 grammes of  de-boned, cubed boar
  • una carota                                               a carrot
  • un porro                                                  a leek
  • una costa di sedano                                a head of celery
  • 12 prugne secche                                   12 prunes (large)
  • 1 litro di brodo                                        a litre of consumme
  • farina di riso                                            rice flour
  • sale e pepe                                               salt and pepper
PREPARAZIONE                                            PREPARATION
Infarinate i pezzi di cinghiale nella farina di riso e fateli rosolare in un tegame alto in cui avete fatto scaldare 4 cucchiai di olio. 

Flour the meat with the rice flour and brown lightly in a heavy pan with 4 large spoons of olive oil.

Aggiungete il porro, la carota e il sedano tagliati a rondelle, coprite il cinghiale con le verdure e le prugne secche denocciolate.
Add the leek, carrot  celery chopped to cover the boar, then the stoned prunes

Coprite con il brodo caldo continuate la cottura per tre ore con coperchio.
Cover the whole with hot consomme, put on a lid,  and cook till done

Controllate a metà cottura: se risulta troppo asciutto aggiungete brodo caldo. Mentre, se verso la fine risulterà un po' troppo umido, scoperchiate per gli ultimi dieci minuti e alzate la fiamma.
check every now and then adding hot consomme if it starts to dry out or cooking uncovered if too liquid

It's necessary to marinade the meat overnight in a mixture of red wine and vinegar with some chopped onion and juniper berries to take away the taste of wildness.   The marinade should be discarded and the meat dried carefully.



Elby the Beserk said...

I love Wild Boar - but loathe prunes. We used to get the most extraordinary Wild Boar sausages locally, but sadly, it seems they have gone out of business. Can buy online, but as opposed to these which seemed to be 99% boar meat, they have a lot of the usual rusk etc. Good - but not good enough.

But, no prunes please.

hatfield girl said...

Two other recipes from the Maremma were given to me Elby so prunes are not obligatory. The stew flavoured with juniper and 'le spezie' that's allspice and cinnamon I think looked good too. The method is the same for all of them, particularly the long marinade first.

Elby the Beserk said...

Ah ye, Juniper. Very good with venison. Prunes, well, lets say, they return to whence they came from when I eat them. As my prep school found when they forced me, despite all my protestations, to eat them. They didn't do that again :-)

Splendid menu. We can get cuts of wild boar as well as bangers, so I shall stash this one away.

Meanwhile, we have had more snow today on top of the existing 4". More due Wednesday, with freezes overnight. Have already abandoned my planned trip into Bristol in Santa Claus mode, though happily adult children will not burst into tears.

I am also due in the RUH in Bath at 7.30am on Thursday for a hip op. Not looking good. Referred in March, cancelled in July, now ... oh well. We have fine beef and fine wine, so all will be well!