Boar Stewed Between Two Flames, or Cinghiale Fra Due Fuochi: Wild boar is an interesting meat. It's more strongly flavored than pork but obviously from a similar animal, and quite a bit firmer -- the animal was wandering around, after all, and had ample opportunity to tone its muscles. Consequently, boar requires marinating to tenderize it. This recipe from Artusi will also work well with hare or other furred game, and semi-captive animals such as wild pigs.
Prep Time: 4 hours, 30 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) boneless wild boar or pork
- Vinegar (see below for precise amounts)
- Shallots
- Bay leaves
- Parsley
- Strips of cured lard or pancetta
- Onion
- Celery
- Carrot
Preparation:
Artusi assumes you will have about 2 1/4 pounds (1 k) of meat. Make a marinade by setting three cups of water and a half cup of vinegar to heat with three or four minced shallots, one or two bay leaves, a bunch of parsley, a bit of salt, and a pinch of pepper. Boil the mixture for five or six minutes then let it cool and pour it over the meat. Marinate the meat for 12 to 14 hours, turning it occasionally. Once the meat has marinated, pat it dry and lardon it with strips of cured lard of the kind one can buy in a delicatessen, or, in its absence, fatty pancetta.
Line the bottom of a pot with three or four paper-thin slices of cured lard (in its absence use pork pancetta), place the boar over them, season it with salt and pepper, and add a whole onion, a bouquet garnis made by tying several sprigs of parsley together with a short stick of celery and a small carrot, a bit of butter, and a half cup of dry white wine. Cover the meat with three or four more slices of lard and a sheet of buttered paper, pressing it down so it sticks to the meat. Cover the pot and set it on the stove, placing coals on the lid as well (see below note). When the meat begins to dry, sprinkle it with broth and continue simmering it until done. Strain and degrease the sauce, and pour it over the meat before serving it.
Note: Artusi was writing for people who had wood burning stoves, and who could remove some coals from the firebox and set them on the lid of the pot, thus providing heat from below and above. In their absence, gently braise the meat in a 325 F (160 C) oven, basting it occasionally with broth or its juices, until it is fork tender (figure about 25 minutes per pound).
This will be very nice with polenta.
A wine? A substantial red, for example a Brunello or a Chianti Classico Riserva, or if you want to go all out, Caprai's Sagrantino di Montefalco.
Line the bottom of a pot with three or four paper-thin slices of cured lard (in its absence use pork pancetta), place the boar over them, season it with salt and pepper, and add a whole onion, a bouquet garnis made by tying several sprigs of parsley together with a short stick of celery and a small carrot, a bit of butter, and a half cup of dry white wine. Cover the meat with three or four more slices of lard and a sheet of buttered paper, pressing it down so it sticks to the meat. Cover the pot and set it on the stove, placing coals on the lid as well (see below note). When the meat begins to dry, sprinkle it with broth and continue simmering it until done. Strain and degrease the sauce, and pour it over the meat before serving it.
Note: Artusi was writing for people who had wood burning stoves, and who could remove some coals from the firebox and set them on the lid of the pot, thus providing heat from below and above. In their absence, gently braise the meat in a 325 F (160 C) oven, basting it occasionally with broth or its juices, until it is fork tender (figure about 25 minutes per pound).
This will be very nice with polenta.
A wine? A substantial red, for example a Brunello or a Chianti Classico Riserva, or if you want to go all out, Caprai's Sagrantino di Montefalco.
