Tuscan Wild Boar Stew with Chocolate

  • PrepTime: 48 Hrs
  • CookTime: 2 Hrs 15 Mins
  • TotalTime: 50 Hrs 15 Mins


  1. Marinade :
  2. 2 cups red wine
  3. 1/2 cup red wine vinegar
  4. 1 medium yellow onion (peeled and halved)
  5. 1 carrot (coarsely chopped)
  6. 1 stalk celery (coarsely chopped)
  7. 1 tablespoon balsamic vinegar
  8. 1 bay leaf
  9. 1 sprig fresh thyme (or 1 teaspoon dried)
  10. 2 teaspoons ground cinnamon
  11. 2 teaspoons ground nutmeg
  12. 2 teaspoons ground allspice
  13. Stew :
  14. 4 tablespoons olive oil
  15. 1 clove garlic (finely minced)
  16. 1 medium yellow onion (peeled and finely chopped)
  17. 1 carrot (finely chopped)
  18. 1 stalk celery (finely chopped)
  19. 2 teaspoons dried red chili pepper flakes (or to taste)
  20. 3 1/2 ounces (100 g) prosciutto (finely chopped)
  21. 2 1/2 pounds wild boar, stew beef, pork shoulder or other meat (see notes above), cut into 2-inch chunks
  22. 1 bay leaf
  23. 1/2 cup dried prunes (plumped in a small amount of warm water, then drained well, coarsely chopped)
  24. 1 tablespoon brown sugar
  25. Grated zest of 1 orange
  26. 1 tablespoon raisins (plumped in a small amount of warm water, then drained well)
  27. 1 tablespoon pine nuts
  28. 2 ounces bittersweet chocolate (70% cacao), grated
  29. Fine sea salt, to taste
  30. Freshly ground black pepper, to taste
  31. Garnish: freshly parsley leaves (finely chopped)


  1. In a large, heavy-bottomed pot, bring all of the marinade ingredients to a boil, then remove from heat and let cool completely. Submerge the chopped raw meat in the marinade and refrigerate, covered, for 48 hours. 
  2. Strain the meat and vegetables out of the liquid (retaining the marinade liquid). Separate meat from vegetables and discard vegetables and bay leaf. 
  3. In a large, heavy-bottomed saucepan or Dutch oven, heat the garlic in the olive oil just until it turns lightly golden. Add the onion, carrot, and celery and saute until vegetables are softened and onion is transparent, about 6 to 8 minutes. Add the chili pepper flakes and saute for another 30 seconds. Stir in the prosciutto and saute for about 1 minute.
  4. Pat the pieces of meat with a paper towel until dried well, then add to the pot and stir just until browned. Pour in the strained marinade liquid and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the bay leaf. prunes and sugar and return to a simmer. Cover and let simmer over low heat until meat is very tender, about 2 hours. 
  5. When meat is tender, stir in the orange zest, raisins, pine nuts, and grated chocolate. Stir until chocolate is melted and all ingredients are well combined. Taste and adjust seasoning with salt and pepper, as necessary. 
  6. Serve over creamy bowls of polenta, sprinkled with finely chopped fresh parsley.