Wild boar stew in tomato sauce recipe

Ingredients for 4 people:

• 1 kg of wild boar
• two sun-dried tomatoes
• two cans of peeled tomatoes
• two onions
• a few garlic cloves
• pitted olives
• oregano
• 3 carrots
• a small bunch of parsley
• two bunches of rosemary
• a small glass of vinegar
• myrtle sprigs with berries
• two glasses of red wine
• extra virgin olive oil
• salt
• pepper

Preparation:

To bring to the table a dish that expresses the most authentic Sardinia, let’s start with the star: wild boar meat, cut into regular cubes of about three centimeters, with the rind still attached, so it releases flavor and tenderness during cooking. If you don’t have fresh meat—a rare commodity out of season—you can easily substitute pork shoulder, an economical but high-yielding option, or frozen wild boar, which still retains its characteristic bold flavor.

Marinating is a crucial step: in a large bowl, place the myrtle sprigs, a few crushed garlic cloves, rosemary, oregano, and black peppercorns, and place the meat in it. Pour in the vinegar and cover with red wine. Cover and let it rest overnight. The myrtle, along with the herbs, will flavor the meat and soften its wild essence, without erasing its strength.

The next day, drain the meat and discard the marinade, which will have already done its job.

In a heavy pan, heat a generous drizzle of extra virgin olive oil, then add the meat, which should brown well, browning and sealing in all its juices. Continue sautéing the carrots, then the finely chopped onions, letting them simmer gently until translucent and golden, and finally the garlic.

Once the cubes are golden brown, it’s time for the wine: pour in a glass of Carignano del Sulcis, a vibrant and fragrant red, a symbol of the south of the island. Let it simmer, the alcohol evaporating, and only its aromas of Mediterranean scrub and dark fruit remain. Now add hot water to cover the meat, parsley and a pinch of oregano, a few chopped sun-dried tomatoes, and the chopped peeled tomatoes. Season with salt and pepper, and then close the lid.

From here on, it’s the slowness that works the magic. Two hours of gentle cooking over a low, steady heat, during which the sauce thickens and the meat transforms into tender morsels, bursting with flavor. Once everything is ready, we remove the aromatic bouquet and let it rest for a few minutes before serving.

The dish exudes an intense aroma of earth and herbs, with a hint of sweetness from the soffritto and the wine. Pair it, of course, with the same wine, the Carignano del Sulcis, which we also used in the cooking process: its smooth body and spicy finish are the ideal companion for a dish that evokes hunting, fire, and peasant tradition. A true tribute to the most authentic Sardinian cuisine.

Enjoy your meal!