Restaurants›Caldo Verde›Wild Boar À La Bruno: Red Wine, Vesuvius Cherry Tomatoes, Local Herbs And Montefeltro Hand-picked Juniper Berries Recipe

Wild Boar À La Bruno: Red Wine, Vesuvius Cherry Tomatoes, Local Herbs And Montefeltro Hand-picked Juniper Berries Recipe

Inspired by Caldo Verde
Time3h
Serves4

cinghiale alla Bruno

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Ingredients

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Meat

Vegetables

Herbs and Spices

Liquids

Oils

Method

Preparation

1

Marinate the Wild Boar

In a bowl, combine the wild boar shoulder with red wine, juniper berries, salt, and pepper. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.

Cooking

2

Sear the Meat

Remove the wild boar from the marinade and pat dry. Heat olive oil in a large pot over medium-high heat. Sear the wild boar on all sides until browned. Remove and set aside.

3

Sauté Vegetables

In the same pot, add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.

4

Combine Ingredients

Add the marinated wild boar back to the pot along with the marinade, broth, cherry tomatoes, rosemary, and thyme. Stir to combine.

5

Simmer

Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, or until the meat is tender and easily pulls apart.

6

Serve

Remove from heat and let rest for 10 minutes. Serve warm, garnished with additional herbs if desired.