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

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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

Ingredients:

  • 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

Preparation:

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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