(Stewed wild boar - Traditional recipe)

Time: preparation: 40 minutes ........ cooking: 2-3 hours 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 easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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.

Note
- This dish is perfect with boiled potatoes or "polenta"
- If you like, you can add 1 1/2 C tinned tomatoes to the ingredients.

What's the right wine?
Our suggestion is: Vino Nobile di Montepulciano (red wine from Tuscany - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".