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Wild Boar with Forest Berries Recipe - Cinghiale Ai Frutti Di Bosco


This is an easy recipe, for wild boar, but does require 48 hours of marinating time. It will serve 4.

Prep Time: 30 minutes

Cook Time: 2 hours, 10 minutes

Total Time: 2 hours, 40 minutes


  • 1 4/5 pounds (800 g) wild boar meat, cubed
  • 2 ounces (60 g) diced fresh lard (optional, you could also use 1/4 cup olive oil)
  • 1/4 cup (25 g) unsalted butter
  • 1 quart (1 l) dry red wine
  • 6 ounces (150 g) dried mushrooms, soaked in warm water for 15 minutes
  • 1/2 pound (225 g) blueberries
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 2 cloves garlic, peeled and crushed
  • An 8-inch sprig of fresh rosemary
  • A small bunch of sage
  • A sprig of fresh thyme
  • 3-4 juniper berries
  • An onion, peeled and chopped
  • A healthy pinch of powdered cinnamon
  • 2-3 cloves
  • 2 tablespoons flour
  • Salt and pepper to taste


Begin by washing, drying, peeling, and chopping the carrots, celery, and onion. Rinse and pat dry the remaining herbs. Combine the herbs, spices, and cubed boar in a bowl and pour the wine over them. Marinate the meat, turning the pieces occasionally, for 48 hours.

Come time to cook it, remove the meat from the marinade with a slotted spoon and pat the pieces dry. Remove and discard the vegetables herbs, and spices as well, and reserve the marinade.

Heat the lard or oil and the 2/3 of the butter in a pot, and brown the meat, dusting it with salt, freshly ground pepper, and the flour as you stir the pieces about. When they are browned add a ladle of the marinade, reduce the heat to a simmer, and cook, covered, for 2 hours, adding more marinade as the liquid in the pot evaporates.

By the time 2 hours is up the meat should be quite tender. Heat the remaining butter in a pan and sauté the mushrooms for a few minutes. Gently add to them the blueberries, and carefully add the mixture to the meat. Cook for a few minutes more and serve, with polenta.

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