Sweet and Sour Wild Boar (Cinghiale in Agrodolce)

Name: Sweet and Sour Wild Boar (Cinghiale in Agrodolce)
Prep time: 1 h
Yield: 4
Ingredients: Boar meat 800 g; Onion 1; Carrot 1; Thyme sprigs 1; Myrtle leaves 4; Garlic 1; Vinegar 125 ml; Sugar 15 g; Tomato puree 100 ml; Vegetable broth 100 ml; Extra virgin olive oil q.b.; Salt q.b.; Pepper q.b.

Difficulty Easy

Preparation Time 1 h

Description

Wild boar is a flavorful and refined type of meat that can be cooked in many different ways. In Sardinia, it’s common to prepare sweet and sour wild boar, a rich and aromatic dish that resembles a sweet-and-sour stew, enhanced by the typical herbs and flavors of Sardinian cuisine.

If you love wild boar recipes, you’ll definitely enjoy this Sardinian-style version. Here’s how to make it.

Ingredients

Change the number of servings
to recalculate the ingredient amounts

Boar meat 800 g
Onion 1
Carrot 1
Thyme sprigs 1
Myrtle leaves 4
Garlic 1
Vinegar 125 ml
Sugar 15 g
Tomato puree 100 ml
Vegetable broth 100 ml
Extra virgin olive oil q.b.
Salt q.b.
Pepper q.b.

Instructions

1 To prepare a perfect sweet and sour wild boar, start by making a sauté: finely chop the onion and carrot, then let them brown in a pan with 4 tablespoons of extra virgin olive oil. Add the crushed garlic clove, thyme, and myrtle leaves.
2 While the sauté cooks, cut the wild boar meat into medium-sized cubes. Let the vegetables soften for a few minutes, then add the meat to the pan.
3 Stir well to coat the meat evenly and prevent it from burning. Once browned, deglaze with the vinegar and let it evaporate. Then, add the sugar and the tomato purée.
4 Season with salt and pepper, pour in a ladle of vegetable broth, reduce the heat, cover, and cook for about 45–50 minutes, stirring occasionally to prevent sticking. Serve your sweet and sour wild boar hot, accompanied by rustic bread or roasted potatoes.