Tuscany
Wild boar braised in red wine with Tuscan olives, capers, rosemary, sage and tomato — the canonical wild game preparation of the Tuscan Maremma and Chianti hills. The boar is marinated 24–48 hours in Chianti to tenderise and moderate the gaminess, then braised low and slow until the meat falls apart. The olive and caper savoury notes cut through the richness of the wild boar fat.
Bold, gamey, savourily rich; the wine tannins balance the boar fat; olives and capers add brininess and acidity; the Maillard crust on the meat gives roasted depth throughout
{"Marinate cinghiale in red wine, juniper, bay, garlic and rosemary for minimum 24 hours — wild boar is significantly gamier than domestic pork","Discard the marinade and pat the meat dry before browning — the marinade liquid contains rendered blood proteins that make the sauce bitter","Brown in batches in olive oil until deeply mahogany — proper Maillard crust is the sauce's flavour foundation","Add olives and capers only in the last 30 minutes — they toughen if cooked too long and become bitter","Braise uncovered for the final 20 minutes to reduce the sauce to a coating consistency"}
{"A small square of dark chocolate (85%) stirred in 10 minutes before the end adds depth and rounds the acid without sweetening","Use Taggiasca or Leccino olives — their lower bitterness suits long-braised preparations","Serve with pappardelle or thick polenta — both are sturdy enough to support the rich, chunky ragù"}
{"Using the marinade as the braising liquid — it produces a bitter, gamey sauce","Under-browning the meat — pale boar produces a grey, flat-tasting braise","Adding olives at the start — 2 hours of braising destroys their freshness and makes them astringent"}
La Caccia in Tavola — Ricette della Maremma Toscana