Wild boar stew with buckwheat polenta
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 3 h 20 min
- Serving: 4
- Cost: Average
- Note + marinating time in the fridge (24+24 h)
PRESENTATION
Hearty comfort defines the classic wild boar stew, a dish packed with DEEP flavor and a truly rich texture that families always enjoy. Beautiful reddish-brown chunks of tender wild boar settle nicely in a thick, savory sauce—it's just the thing for fall dinners, snowy weekends, or cozy cabin feasts when everyone craves something satisfying and filling. You can’t help but notice the nice and rustic look (those golden browns with deep reds combined), especially with the melted casera cheese on the side. Since this wild boar recipe traces back to traditional Italian Alps cuisine, you get that authentic taste in every bite—bold, a little wild, and definitely DELICIOUS. Family tables light up with the first spoonful...parents, kids, guests, everyone finds something to love in this tender, flavorful stew. Mountain-style buckwheat polenta works perfectly as a base here, and polenta taragna brings in that earthy twist, while the melty cheese on top just adds to the irresistible vibe (especially good for cold nights).
Easy-going and adaptable, wild boar stew with buckwheat polenta gives busy families a warm, reliable favorite with every serving. The nice combination of soft, fluffy polenta and that thick, rich wild boar stew means every plate gets cleaned fast—great for big get-togethers or when you just want something special at dinner. Polenta really shines when ladled with robust, satisfying sauce, making the meal feel festive even on a regular Tuesday. No matter the season, home cooks keep this wild boar stew on the menu because it's so versatile; you can change up the seasoning, sprinkle on different cheeses, or serve it a few different ways to match different family tastes. Add in a glass of red wine (or sparkling juice for the kids!)—suddenly a slow, simple night becomes something to celebrate. Rustic looks and hearty flavors make this a repeat request from both little ones and grown-ups. Anyone who appreciates simple comfort food with a little adventure finds this wild boar stew with buckwheat polenta an all-around hit at the family table. Great option for Alpine night, Sunday dinner, or whenever you're after something that's both a change of pace and an absolute crowd-pleaser!
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INGREDIENTS
- Boar 2.2 lbs (1 kg) - lean, boneless
- Carrots 1
- Celery 1 rib
- Fresh scallion 1
- Pancetta 1.8 oz (50 g) - Piacenza style
- Tomato paste 2 spoonfuls
- Lard 1 spoonful
- Butter 1 ½ tbsp (20 g)
- Vegetable broth 4 ¼ cups (1 l)
- Red wine 0.4 cup (100 g)
- Unsweetened cocoa powder 1 spoonful
- Fine salt to taste
- Black pepper to taste
- For the First Marinade
- Whole milk 4 ¼ cups (1 l)
- Baking soda ½ tsp (2 g)
- For the Second Marinade
- Red wine 3 ¼ cups (750 g)
- Carrots 1
- Celery 1 rib
- Fresh scallion 1
- Leeks 1
- Sage 10 leaves
- Bay leaves 5 leaves
- Rosemary 3 sprigs
- Cloves 10
- Juniper berries 5
- For the Buckwheat Polenta
- Buckwheat flour 0.833 cup (100 g)
- Bramata corn flour 2.1 oz (60 g)
- Water 1.7 cups (400 g)
- Whole milk 1 cup (250 g)
- Mountain cheese 3.5 oz (100 g)
- Coarse salt 1 tsp
- Butter 3 ½ tbsp (50 g)
- Butter 3 tbsp (40 g)
- Sage to taste
- Fine salt to taste
How to prepare Wild boar stew with buckwheat polenta
To prepare the wild boar stew with buckwheat polenta, first cut the wild boar meat into chunks of about 1 inch (3 cm) 1. Transfer them to a bowl, pour in the milk 2, and add the baking soda 3; make sure the meat is completely covered by the liquid.
Massage the meat well 4, then cover with plastic wrap and let marinate in the refrigerator for 24 hours. After this time 5, drain the marinade liquid and rinse the boar under running water 6.
Set the meat aside in a colander and prepare the second marinade: clean and roughly chop the carrot, celery, green onion, and leek 7. Transfer the wild boar meat to a wide and shallow container 8, then distribute the vegetables on top 9.
Add the sage 10, bay leaf, rosemary 11, and juniper berries 12.
Add the cloves 13 as well, then pour in the red wine 14 and cover with plastic wrap 15. Marinate in the refrigerator for another 24 hours.
After this time, prepare the vegetable broth and keep it warm. Then take the meat out of the marinade, let it drain in a sieve 16, and discard the vegetables. Clean and dice the carrot and celery, then thinly slice the green onion 17. In a cast-iron pot, gently melt the lard with the butter 18.
Add the chopped pancetta 19 and briefly fry over high heat, then add the wild boar meat 20 and brown it well for a few minutes. At this point, add the vegetables 21.
Sauté for a couple of minutes 22, then season with the tomato paste 23 and stir to combine. Deglaze with the red wine 24 and let the alcohol evaporate completely.
Cover with the vegetable broth 25, season with salt and pepper 26, cover with the lid 27, and cook over low heat for 2 and a half hours.
At the end of cooking, turn off the heat and finish with the unsweetened cocoa 28, stirring well to combine. For the buckwheat polenta, pour the water 29 and milk 30 into a saucepan, then bring to a boil.
Pour the cornmeal in a thin stream while stirring with a whisk 31, then do the same with the buckwheat flour 32. Salt 33, lower the heat, and cook for 30 minutes, stirring occasionally. Meanwhile, melt the butter in a saucepan with the sage leaves.
Once cooked, turn off the heat and stir in the flavored melted butter 34 and the cubed cheese 35. Mix well to melt the cheese and achieve a smooth consistency 36.
You're ready to plate: distribute the polenta on the plate 37 and place the meat chunks on top 38. Your wild boar stew with buckwheat polenta is ready to be served 39!