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Spezzatino di Cinghiale – Wild Boar Stew

yield: SERVES 4

prep time: 20 MINUTES

cook time: 8 HOURS

total time: 8 HOURS 20 MINUTES

Wild boar becomes quite tender when cooked in a slow cooker.


  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Medium Onions, Peeled & Coarsely Chopped
  • 2 Celery Stalks, Chopped
  • 2 Garlic Cloves, Peeled & Minced
  • 2 Pounds Wild Boar Meat, Trimmed & Cubed
  • Sea Salt and Freshly Ground Black Pepper
  • 1 Cup Dry Wine, Red or White
  • 1 (28-ounce) Can Chopped Tomatoes
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Chopped Fresh Rosemary
  • 2 Bay Leaves

Gremolata Topping:

  • Zest of 1 Large Lemon
  • 1 Large Garlic Clove, Peeled
  • 3 Tablespoons Fresh Chopped Parsley


  1. In a heavy frying pan, heat the oil and then brown the meat on all sides turning frequently.
  2. Add the meat to your 6 Quart slow cooker, then add the celery, onions, and garlic to the frying pan and lightly brown.
  3. Place the vegetables in the slow cooking along with the meat.
  4. Deglaze the frying pan by pouring in the wine and over high heat use a wooden spoon to scrape up all the browned bits.
  5. Add the tomatoes, oregano, rosemary, and bay leaves to the frying pan and bring to a boil.
  6. Taste the sauce, then season with salt and pepper.
  7. Pour the sauce over the meat and vegetables and set the times on low for eight hours.
  8. Just before serving, finely mince together the topping ingredients.
  9. Serve the stew on polenta, or in bowls with a sprinkling of gremolata on top.
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