Cinghiale in Salmì (Wild Boar Stew)

Ingredients

• 800 g wild boar shoulder, 4 cm cubes
• 2 tbsp extra‑virgin olive oil, plus more for searing
• Vegetables (mirepoix): 180 g red onion · 120 g carrot · 120 g celery, finely diced
• 375 ml dry red wine (for marinade & braise)
• 6 juniper berries, lightly crushed
• 2 bay leaves
• 2 tbsp tomato paste
• 115 g porcini mushrooms, sliced (about 4 oz)
• 600 g cooked polenta (or soft polenta for serving)
• 120 g spinach, sautéed
• Fine sea salt & black pepper to taste · Optional: 1 garlic clove, smashed

Preparation

1. Marinate (overnight): Combine boar, diced vegetables, juniper, bay and red wine in a non‑reactive container. Cover and refrigerate 12–24 hours.
2. Drain & sear: Strain, reserving the wine. Pat meat dry. Finely chop the vegetables. In a heavy casserole, sear boar in a little olive oil until browned; remove.
3. Sauté aromatics: Add a splash of oil, garlic (optional) and the vegetables. Cook over medium heat until sweet and most moisture evaporates (8–10 min). Stir in tomato paste; cook 1 minute.
4. Braise: Return meat to the pot, add reserved wine to come ~¾ up the meat. Bring just to a simmer, cover and cook very gently until fork‑tender, about 3 hours. Season to taste.
5. Serve: Warm polenta (or cook soft polenta). Sauté porcini in olive oil until browned and fragrant; spoon salmì over polenta, top with porcini and serve with sautéed spinach.

Chef’s note: For a richer sauce, uncover during the last 20 minutes to reduce, or mount a knob of butter off the heat.