Tuscany is crawling with boar, and the Apuans are no exception; this stewed boar recipe is from the mountains overlooking the coastal plain to the west of Lucca. You'll need well aged meat to do it justice; either ask your butcher to age it for you, or keep the meat in your refrigerator, covered, for several days after you get it home.
Prep Time: 4 hours
Cook Time: 1 hour, 30 minutes
Ingredients:
- See Below
Preparation:
Come time to cook it, begin by boning it and cutting it into bite-sized pieces. Assuming you have about 2 pounds (1 k) of meat, chop three cloves of garlic, a stick of celery, a bunch of parsley, a carrot, and a red onion; combine the vegetables and the meat in a bowl and let the mixture sit, covered, for about 6 hours, stirring it about every now and again.
Remove the meat from the bowl, discarding the vegetables, and brown the meat over a very low flame in a little oil. After about an hour season it with salt and pepper, and stir in a little dry white wine and some thick tomato sauce. Continue simmering everything over a low flame until the meat is tender, about another hour, adding a little more wine if necessary so as to produce a rich, thick sauce.
You can, if you want, cook a pound of chopped mushrooms separately, in a little olive oil, and stir them into the stew just before removing it from the fire.
Yield: 4-6 servings stewed boar.
Remove the meat from the bowl, discarding the vegetables, and brown the meat over a very low flame in a little oil. After about an hour season it with salt and pepper, and stir in a little dry white wine and some thick tomato sauce. Continue simmering everything over a low flame until the meat is tender, about another hour, adding a little more wine if necessary so as to produce a rich, thick sauce.
You can, if you want, cook a pound of chopped mushrooms separately, in a little olive oil, and stir them into the stew just before removing it from the fire.
Yield: 4-6 servings stewed boar.
