Cinghiale alla Cacciatora

Cinghiale alla Cacciatora is a flavorful Tuscan wild boar stew, rich in rustic herbs and slow-cooked to perfection. This Paleo-friendly dish brings the essence of traditional Italian cuisine to your table, offering a hearty meal packed with flavor and nutrition.

Ingredients

• Wild boar meat - 500 grams, cut into chunks
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Carrots - 1 medium, diced
• Celery - 1 stalk, diced
• Red wine - 200 ml (Paleo-friendly option, optional)
• Crushed tomatoes - 200 grams
• Bay leaves - 2
• Fresh rosemary - 1 sprig
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
3. Increase the heat to medium-high and add the wild boar chunks. Brown the meat on all sides, about 8-10 minutes.
4. Pour in the red wine (if using) and let it simmer for 5 minutes, allowing the alcohol to evaporate.
5. Add the crushed tomatoes, bay leaves, rosemary, salt, and black pepper to the pot. Stir well to combine.
6. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours, stirring occasionally until the meat is tender and the flavors are well combined.
7. Remove the bay leaves and rosemary sprig before serving.

Nutrition

• Calories: 450
• Protein: 50 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• Rich in protein, supporting muscle health and repair.
• Contains antioxidants from tomatoes and herbs, promoting overall health.

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