main dishes sardinian

Wild Boar in Tomato and Cannonau

Sardinian wild boar braised with tomato, Cannonau, onion, carrot, celery, juniper, and herbs until tender.

Gluten-Free Dairy-Free
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Prep 35 min
Cook 3h
Total 3h 35m
Servings 6
Difficulty Medium

Ingredients

Meat

Braise

Base

Cooking

Aromatics

Seasoning

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Instructions

  1. If the meat is mature and strongly flavored, marinate it for a few hours in red wine with rosemary, parsley, garlic, and a few juniper berries, then discard the marinade solids.

  2. Slice the onions thinly, chop the carrots and celery, and crush the garlic lightly.

  3. Brown the wild boar in olive oil in a wide heavy pot, then take it out and soften the onions, garlic, carrots, and celery in the same fat.

  4. Return the meat to the pot. Add the parsley, rosemary, bay, and two glasses of Cannonau, then stir in the tomato passata.

  5. Once the tomato is hot, add the rest of the wine, the juniper berries, and enough broth to keep the braise moving gently.

  6. Salt well, cover tightly, and cook over very low heat for about 2 1/2 hours, adding more broth only if needed. The meat should yield easily to a fork.

Storage & Meal Prep

It improves on the second day. Reheat slowly and add a spoon of broth if the sauce tightens too much.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Meat & Poultry
Wild Boar (Raw)
800 g
Vegetables
Canned Tomatoes (Crushed/Diced)
600 g
Garlic
6 g
Onion (Yellow/White)
220 g
Carrots
122 g
Celery
40 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Parsley
4 g
Fresh Rosemary
0 g
Juniper Berries
12 g
Black Pepper
1 g
Liquids
Beef Broth
710 g
Red Wine
1014 g

Per Serving

649kcalCalories
30gProtein
26gCarbs
15gFat
4gFiber
Sodium
606mg26% DV
Potassium
1542mg33% DV
Calcium
120mg9% DV
Iron
7.4mg41% DV
Magnesium
109mg26% DV
Vitamin C
22.7mg25% DV
Vitamin A
188µg21% DV
Vitamin K
18.6µg16% DV
Folate
32µg8% DV
Wild Boar (Raw)
Canned Tomatoes (Crushed/Diced)
Beef Broth
Garlic
Onion (Yellow/White)
Carrots
Celery
Extra Virgin Olive Oil
Red Wine
Fresh Parsley
Fresh Rosemary
Juniper Berries
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Wild Boar in Tomato and Cannonau belongs on the Sardinian home table. I build it around wild boar, tomato passata, and beef broth.

If the meat is mature and strongly flavored, marinate it for a few hours in red wine with rosemary, parsley, garlic, and a few juniper berries, then discard the marinade solids. I slice the onions thinly, chop the carrots and celery, and crush the garlic lightly.

Once the tomato is hot, add the rest of the wine, the juniper berries, and enough broth to keep the braise moving gently. I salt well, cover tightly, and cook over very low heat for about 2 1/2 hours, adding more broth only if needed. The meat needs to yield easily to a fork. I serve it as soon as the texture is right.

Part of: The Sardinian Kitchen