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Brasato di Cinghiale

Brasato di Cinghiale
  • 6 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Brasato di Cinghiale

From Chef Harvey By Francesco's Nonna Suggested Wine: Brunello, Chianti, San Giovese Serving Ideas: for Pappardelle or bruschetta

Ingredients

3 pounds boar shoulder
1 cup of carrots
½ cup of celery
1 cup of yellow onion
2 tablespoons of olive oil
1 cup of chicken stock
2 whole dried bay leaves
2 tablespoons of chopped fresh rosemary
2 tablespoons of chopped parsley
1 tablespoon of minced garlic
¼ cup of tomato paste
1 quart of chianti wine
1 cup of diced tomatoes in juice
Kosher salt and black pepper to taste

Directions

Cut boar into 2 inch chunks and brown in the pre-heated olive oil. When meat is dark brown (not burned), add the onions, carrots, celery, and garlic. Cook until soft, deglaze with wine, and add everything else. Simmer about one and a half hours or until boar is tender. Season with salt and pepper to taste.

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