(Stewed wild boar - Authentic Italian recipes)

1 kg (2 1/4 lb) wild boar meat
4 carrots
2 sticks of celery
200 g (7 oz) little onions
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons dried bay leaf
2 tablespoons dried chives
Juniper berries
10 tablespoons extra virgin olive oil
800 ml (28 fl oz - 3 1/2 C) red wine
Salt

Time:
preparation: 40 minutes
cooking: 2-3 hours
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

For this dish you can also use frozen wild boar meat.
The day before make a marinade with the red wine and some juniper berries. Trim the fresh meat of nerves, gristle and fat. Cut into medium-sized chunks and marinade overnight.
Eliminate the wine of the marinade.
Wash and chop finely the carrots, celery and onions. Add them in a fireproof casserole with the olive oil, dried herbs and meat. Season to taste with salt. Brown all over. Pour in the rest of the red wine and evaporate part of it over a fierce heat.Then reduce the heat, half-cover and keep on cooking for 2-3 hours or until the meat is tender. If necessary, moisten with a little of warm water.
Lift meat out of casserole. Purée in a blender or food processor the cooking juice until smooth. The sauce should be quite thick.
Pour the sauce and the meat in the casserole again, stir and simmer for 2-3 minutes.
Serve hot.