Wild boar is often used in Italian-style stews, such as this one. If you can't locate any, you can use pork shoulder or butt instead. The boar (or pork) is marinated overnight before using in the stew, so you'll need to plan ahead. This step is important in building the flavor and ensuring the meat becomes falling-apart tender during cooking. This recipe calls for cooking the stew in a slow cooker, so you can put it on to cook in the morning and then it will be ready in time for dinner.
- 0.5 kilograms boar
- 750 milliliters red wine
- 1 onion
- 1 celery stalk
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh sage
- 5 juniper berries
- 2 cloves
- extra virgin olive oil
- sea salt
- ground black pepper
- 1 cocoa butter
- Marinate the wild boar or pork shoulder the day before in a large bowl with the wine, onion, and celery.
- Cover with plastic film and place in the refrigerator for 24 hours.
- Remove the wild boar from the marinade and add it to a slow cooker.
- Add the juniper berries and cloves to the slow cooker.
- Filter the wine and add to the meat, along with a pinch of salt and black pepper.
- Cover the slow cooker with a lid and cook on low for 5 hours.
- Add the cocoa butter and cook for another hour on low with lid slightly open to allow some of the liquid to evaporate.
- Serve the stew with polenta.
|Calories400Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.