Food Adventures

Monday, February 04, 2008

Cinghiale (wild boar)

When Chicago looks like this (picture taken on Friday), there is only one thing to do—cook wild boar! And that’s exactly what I did on Saturday. I cleared my schedule for the afternoon, consulted my trusty cookbooks for new recipes to try and the cooking fun began.

The first recipe was for pappardelle with wild boar sauce by Duccio Bagnoli’s recipe from the Apicius cookbook Innovations: New Appetites in the Tuscan Kitchen. Duccio (who was my instructor in the two courses I took at Apicius in the summer of 2007) offers a variation on the traditional Tuscan recipes for wild boar pasta sauce. Wild boar pasta sauce is usually tomato-based and made with red wine. Duccio’s sauce uses no tomatoes and uses white wine instead. All of this sounded intriguing and despite some misgivings I had while cooking, the sauce didn’t disappoint!

Pappardelle al Cinghiale (modified recipe)

1 ½ pounds of wild boar shoulder, cut into ½-inch cubes
1 medium carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 medium yellow onion, coarsely chopped
2 cloves of garlic, chopped
2 sprigs rosemary
1 cup dry white wine
1 cup white wine vinegar

Combine all the ingredients and marinate meat for at least 4 hours in the fridge.

Marinated wild boar
3 Tbsp. extra virgin olive oil
1 medium carrot, chopped finely
1 celery stalk, chopped finely
1 medium yellow onion, chopped finely
2 juniper berries
1 cup dry white wine
½ cup chicken broth
2 Tbsp. flour

Heat the olive oil in a heavy saucepan over medium high heat and sauté the onion, carrot, and celery until soft. Add crushed juniper berries. Add the marinated meat (without any of the marinade) and brown well on all sides.

When the meat is browned, add the wine and increase the heat to evaporate the alcohol from the wine. When the alcohol has evaporated (when you can’t smell it if you lean over the pot), add the chicken broth and a little water. Lower heat and simmer for about 2 hours, adding more water if the sauce becomes too dry. Enjoy the sauce over fresh pappardelle.

Cook's notes: Because the sauce does not have tomatoes, it tastes clean and you can really taste the wild boar. It really lets the meat shine. If the sauce is too thick, you can thin it out by adding some of the pasta cooking water.
Order wild boar online from the Broken Arrow Ranch

This is the second year that I have bought wild boar from them and it has been excellent. I order shoulder since this is a good cut for stewing.

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At 11:36 AM CST, Blogger Landon said...

I frequently cook with wild boar. Here is my favorite recipe.

Braised Loin of Wild Boar with Latte Sauce
Serves 4


2 pounds boneless loin of wild Boar, with a thin layer of fat left on and tied
3 tablespoons butter
2 teshtmloons finely slivered garlic
2 teshtmloons finely minced fresh rosemary
3 cups milk, or as needed
½ pound fresh mushrooms, finely diced
salt and freshly ground black pepper to taste
¼ cup minced fresh flat leaf parsley


1. In a heavy-bottomed pot, melt 2 tablespoons of the butter and brown the loin thoroughly. Add garlic, rosemary, and 3 cups milk.
2. Cover and simmer slowly until boar is very tender, 1-1/2 to 2 hours. As boar cooks, milk will thicken and brown. Check occasionally to make sure milk is not cooking too fast. Add additional milk if necessary.
3. While boar is cooking, sauté mushrooms in remaining 1 tablespoon of butter until lightly golden brown; set aside.
4. When boar is finished cooking, remove strings and set on platter. Cover with aluminum foil to keep warm.
5. Add mushrooms to pot and whisk juices over medium heat until a smooth sauce forms. Add a bit more milk if sauce is too thick. Season with salt and pepper and whisk in parsley.
6. Slice boar in ¼- inch thick medallions and pour sauce over.

At 7:49 PM CST, Blogger Viktorija said...

Hi, Landon! Thanks for the comment and the recipe. It sounds very interesting! Fortunately, I have some more wild boar, so I can try your recipe.



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