Spezzatino di Cinghiale

Name: Spezzatino di Cinghiale
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800g wild boar shoulder, diced; 300ml robust red wine; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 400g crushed tomatoes; 20g dark chocolate, grated; 1 tsp ground cinnamon; 4 cloves; 4 tbsp olive oil

Wild boar stew with red wine, chocolate and spices — a traditional Umbrian autumn dish. Marinating the boar in red wine overnight tenderises the meat and tempers its strong, gamey flavour before the long braise.

Total time

160 min

Prep

30 min

Cook

130 min

Difficulty

medium

Cuisine

Italian

gluten-free

Ingredients

800gwild boar shoulder, diced

300mlrobust red wine

1onion, diced

2carrots, diced

2 stalkscelery, diced

400gcrushed tomatoes

20gdark chocolate, grated

1 tspground cinnamon

4cloves

4 tbspolive oil

Instructions

Marinate boar in red wine with cinnamon and cloves overnight.

Drain boar, reserve marinade, pat dry.

Brown boar in batches in olive oil, set aside.

Sauté onion, carrot and celery until soft.

Return boar, add marinade and tomatoes.

Braise covered on low heat 2 hours until very tender.

Stir in dark chocolate, adjust seasoning and serve with soft polenta.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

251

Protein

3.2g

Fat

18.7g

Carbs

25.9g

Fiber

10.5g

Sodium

100mg

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