Wild boar alla cacciatora is a traditional Tuscan dish made with wild boar meat, herbs, and wine. The wild boar meat is marinated for a few hours in a solution of wine vinegar and then slowly cooked in a stew with aromatic ingredients like onion, celery, parsley, and raw ham. The result is a succulent and flavorful dish, perfect for the colder months.
Wash the meat well with vinegar, dry it and stuff it with thinly sliced prosciutto
Put it in a pot with butter, salt, and pepper
As soon as browned, add chopped parsley, onion, celery, the wine, and once evaporated, the broth and potatoes
Cook for 3-4 hours covered; when the meat is tender and the sauce is well thickened, serve
Padella
Coperchio
Store in the refrigerator for a maximum of 3 days
Typical game dishes of the Tuscan region
Italy, Toscana
| Energy (kcal) | 173.39 |
| Carbohydrates (g) | 0.13 |
| of which Sugars (g) | 0.13 |
| Fat (g) | 10.29 |
| of which Saturates (g) | 5.21 |
| Protein (g) | 16.27 |
| Sale (g) | 0.28 |
