Tasty Tuesday: Excelsior Inn

Cinghiale Brasato (slowly braised wild boar stew)

2 lbs Wild Boar Shoulder, Diced

1 Large Onion, Medium Dice

1 Large Carrot, Medium Dice

3 Stalks Celery, Medium Dice

2 Cups Red Wine

1 Cup Tomato Sauce

1 Cup Broth or Water

2 Tablespoons Flour

1/4 Teaspoon Clove

1/4 Teaspoon Allspice

1/4 Teaspoon Nutmeg

1 Tablespoon Coriander

1 Tablespoon Cumin

1 Tablespoon Juniper

2 Tablespoons Salt

1 Tablespoon Pepper

Toast and grind cumin, coriander and juniper.  Brown boar on all sides and deglaze with wine.  Add vegetables, sautee and then add flour.  Add broth, tomato sauce and the rest of the seasonings.  Cook at 300 degrees for about 2 hours or until tender.

Recipe provided by Chef Karl Zenk.

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