Wild Boar alla Cacciatora is a traditional Tuscan dish prepared with wild boar meat, aromatics and wine. The wild boar meat is marinated for a few hours in a wine vinegar solution and then slowly stewed with aromatics such as onion, celery, parsley and cured ham. The result is a succulent and flavorful dish, perfect for the colder months.
Wash the meat well with the vinegar, dry it and lard it with prosciutto cut into strips
Put it in a casserole with the butter, salt and pepper
Once browned, add chopped parsley, onion and celery, pour in the wine and, once it has evaporated, add the broth
Cook for 3-4 hours in a covered casserole; when the meat is tender and the sauce has thickened, serve
Pan
Lid
Store in the refrigerator for up to 3 days
Typical game dishes from the Tuscan region
Italy, Toscana
| Energy (kcal) | 77.93 |
| Carbohydrates (g) | 0.11 |
| of which Sugars (g) | 0.09 |
| Fat (g) | 6.94 |
| of which Saturates (g) | 3.86 |
| Protein (g) | 1.17 |
| Sale (g) | 0.13 |
