Or as we call it “Cinghiale alla Marchigiana”…

Wild boar with its tasty meat is a coveted prey for hunters. Nearly extinct in the early twentieth century, was then reintroduced in different breeds from abroad in some areas of Italy, including the Marches. In addition to the consummation of fresh meat they are also excellent salami, sausages and hams.

Last year it was my job to cook the main course for Christmas Eve. No better way to score points than with this classic dish. Keep in mind that you’ll need to start 2 days before you’re planning to serve the dish. The meat needs to marinate for 2 whole days. This way, the meat will absorb all the flavours you put in your marinade, also the meat will be very tender.

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So what do you need for the marinade:

• 1 kg of wild boar meat, i asked meat from shoulder as it has a little more fat in it
• 2 carrots
• 2 stems of celery
• 1 onion
• some wild fennel (or fennel seeds)
• some peppercorns
• white wine (i use Verdicchio dei castelli di Jesi)
• salt and pepper

Drain and set aside the marinade. Flour the wild boar and brown for 5 minutes in olive oil in a large saucepan, add the marinade, tomato paste and cover with cold water. Cook for about 2 hours on low heat, stirring frequently.

It’s now ready to be served. As a side dish you can make some polenta, or polenta in the oven. You can also try and put some cubes of potato in the stew, that way you don’t have to make a side dish.

Enjoy!!