Cinghiale Alla Maremmana – Wild Boar Maremma Style

Rating: 3.60 / 5.00 (10 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Meat preparation:


For the marinade, chop the celery, onions, carrots and garlic cloves very finely and whisk with the herbs, which have also been chopped, and the red wine. Cut the wild boar meat into medium-sized pieces and place in the marinade the day before, leaving it to cool with the lid closed.

The following day, remove the meat from the marinade and rinse it briefly. The marinade is not used further due to its sour smell.

Clean and chop the onions, celery stalks, carrots, sage, garlic cloves, rosemary, put them in a frying pan and sauté in olive oil.

Sauté the meat briefly, deglaze with the red wine and then add the peeled tomatoes. Season with salt and pepper and stew on low heat for about 2 hours with the lid closed.

Tuscany Ii

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

Related Recipes: