Wild Boar with Olives
Cinghiale con le Olive
Tender and tasty wild boar, slowly cooked in red wine with herbs, broth and green olives.
Wild boar with olives is a main course Rustic and intense, suitable for a substantial lunch or a dinner dedicated to the flavors of game. The larded pulp, supported by the long marinade in red wine, acquires aromatic depth and is tenderized by slow and prolonged cooking. The result is a decisive balance between the meat, the notes of the wine, the aroma of the herbs and the character of the juniper berries and myrtle. The green olives complete the dish with a savory nuance and a pleasant consistency, while the broth helps keep the pan juicesThe preparation is typical of Italian cuisine and emphasizes a patient technique, in which the sauce gradually concentrates without losing moisture.
Instructions
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8 steps · natural Italian voice
Prepare the marinade
Pour the red wine into a large bowl and add the finely chopped carrot, onion, garlic, and celery. Add the thyme, rosemary, bay leaf, juniper berries, myrtle berries, salt, and black peppercorns. Submerge the larded wild boar meat and make sure it is well covered with the liquid.
Let the meat marinate
720 minCover the container and let the wild boar marinate for twelve hours. Keep the meat immersed in the flavored wine, infusing it with flavor and gradually softening the fibers. When marinating is complete, the wine should be intensely fragrant and the meat should be evenly coated in the herbs.
Drain the wild boar
Remove the meat from the wine and drain it carefully, without discarding the vegetables and herbs that can be recovered from the marinade. Dry the surface just enough to promote clean browning: the meat should not release excess water when it enters the pan. shallow pan.
Brown the meat
Heat the extra virgin olive oil in a shallow pan Place the wild boar in a non-stick pan. Brown the meat on all sides, turning it when the surface is evenly browned. A good browning should create a golden crust and leave a nice golden brown color on the bottom of the pan. shallow pan the tasty residues of the meat.
Combine the vegetables
Add the chopped vegetables recovered from the marinade and some bay leafLet them cook alongside the meat, stirring gently, until they become soft and release an intense aroma. The sauce should blend together without burning and maintain a warm, even color.
Cook slowly
180 minContinue cooking for two to three hours, adding the beef broth occasionally. Maintain a very gentle simmer and check that the bottom doesn't dry out: the meat is ready when it's fork-tender and the sauce appears concentrated and fragrant.
Add the olives
When cooking is almost complete, add the candied green olives. Stir carefully to avoid breaking them, and let them absorb the flavors of the sauce. Continue until the wild boar is fully cooked, making sure the sauce remains thick and the olives are warm and well coated with the seasoning.
Serve with the sauce
Arrange the meat on a serving platter and pour the cooking sauce over it, along with the olives. Spread the sauce evenly, so that each portion absorbs the concentrated sauce and herbs. Serve the wild boar when piping hot and the sauce has a rich consistency.
Chef's Tips
The editorial team recommends keeping the cooking low and adding the broth little by little: the meat should become tender without drying out the sauce, which should remain thick and flavorful.
Ingredients
- Ingredients for 6 people
- (2.2 lb) 1 kg of larded wild boar pulp (27.05 fl oz) 800 ml of red wine
- (7.05 oz) 200 g green olives
- (16.91 fl oz) 500 ml beef broth 1 carrot,
- 1 onion
- 2 cloves of garlic 2 celery stalks
- (3 tbsp) 3 tablespoons of extra virgin olive oil, thyme, rosemary, bay leaf
- juniper berries and myrtle salt and black peppercorns
Can't find it in the US?
- wild boarMostly online
Pork shoulder marinated overnight in red wine with juniper berries
- myrtleHard to find in the US
Bay leaf plus a few juniper berries
⚠️ Automatic ingredient-based detection. Always check product labels.
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