4 garlic cloves
1 cup (firmly packed)
rosemary
180 ml extra-virgin olive oil
500 ml (2 cups) red wine
120 gm tomato paste
1½ litres (6 cups) beef broth,
vegetable stock, or
boiling water
Soft polenta or mashed
potato, to serve
MARINATED WILD BOAR
1 onion, coarsely chopped
1 long rosemary sprig
1 carrot, coarsely chopped
2 garlic cloves, chopped
1 tsp whole black peppercorns
1 tsp juniper berries
750 ml (3 cups) red wine
1.6 kg wild boar stewing steak,
cut into 3cm cubes (see note)Wild boar stew SERVES 8
“Tuscan chef Antonella Secciani, who showed us this recipe, cooks stews long and slow,
adjusting the heat so the stew just quivers on the surface,” says Katie. “When she was
growing up she lived in a village and there was a mattatoio (a rudimentary butcher), where
the wild boar were brought to be cleaned, cut and distributed after a hunt. The best bit
went to the person who shot it. It took around 20 men to kill one, maybe due to the grappa
served frequently throughout the day.” Start this recipe a day ahead to marinate the meat.1 For marinated wild boar,
combine ingredients in a bowl,
cover and refrigerate overnight.
The next day, remove meat
from marinade and discard
everything else.
2 Process garlic, rosemary,
oil, 2 tsp salt and 1 tsp coarsely
ground black pepper in a food
processor to a coarse paste;
this is called a battuto. Add
battuto to a heavy-based
saucepan over low heat, then
add boar and stir to combine.
Cook until all the liquid has
evaporated (30-40 minutes),
then add wine, bring to the boil
and cook until the scent of wine
has disappeared (10 minutes).
Dissolve tomato paste in the
stock or water and add to pan.Cover and cook until meat is
very tender, adding a little more
stock or water if it looks dry;
remove lid for the last hour
of cooking to concentrate
the sauce (2½-3 hours).
Taste and adjust seasoning.
Serve with soft polenta or
mashed potato.
Note Wild boar is available
from the following suppliers:
in Victoria, Yarra Valley Game
Meats (gamemeats.com.au),
in Adelaide, Something Wild
(somethingwild.com.au), in
Sydney, (samthebutcher.com.au),
in Brisbane, Gold Coast Organic
Meats (goldcoastmeats.com).
If it’s unavailable, use braising
venison or pork instead. ➤Fresh pasta
“This is the pasta recipe we
always use and recommend,”
says Katie. “Ideally, roll the
pasta on a wooden surface
to add texture, helping the
pasta to absorb the sauce that
will eventually coat it. Many
Italian cooks use a tablecloth
for the same purpose. To save
time, the pasta dough can be
made in a food processor.”
200 gm “00” flour, plus a little
extra if necessary
2 medium eggs
1 Pour flour into a bowl and
make a well in the centre.
Crack eggs into well. Using a
table knife, gradually mix flour
into eggs and mix until a thick
paste forms. Use your fingertips
to incorporate the rest of the
flour and form a ball of dough.
Discard any dry little crumbs.
Dough should form a soft but
firm, flexible ball. If it’s still
sticking to your palm, add a
little more flour, but be sure
to stop adding flour as soon as
the dough stops sticking. If it’s
really dry and has many cracks,
add a drop or two of water.
2 Knead the dough until it
springs back to the touch, the
colour is uniform and, when cut
open, the ball of dough is full
of small air bubbles; this means
you have kneaded it for long
enough (5-10 minutes). Rest the
dough for at least 20 minutes
or up to a day, lightly dusted
with flour and wrapped in
plastic wrap.