Cinghiale in Salsa

Cinghiale in Salsa is a hearty wild boar stew, slow-cooked in a rich tomato and herb sauce, perfect for a cozy dinner. This Paleo Italian dish bursts with flavor, making it an ideal choice for a satisfying meal.

Ingredients

• Wild boar meat - 400 grams, cut into chunks
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Canned tomatoes - 400 grams, crushed
• Red wine - 100 ml (optional, can substitute with broth)
• Fresh rosemary - 1 sprig
• Fresh thyme - 1 sprig
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.
3. Increase the heat to medium-high and add the wild boar chunks, browning them on all sides.
4. Once browned, pour in the red wine (if using) and let it reduce for about 3 minutes.
5. Stir in the crushed tomatoes, rosemary, thyme, bay leaf, salt, and pepper.
6. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
7. Let it cook for about 1.5 hours, stirring occasionally until the meat is tender.
8. Remove the herb sprigs and bay leaf before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in vitamins and minerals from vegetables, promoting overall well-being.

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