Wild boar in a pan
Instructions
Maturation: 20 days and a good marinade.
Place the boar meat in a bowl, cover it with 1/4 litre of red wine, 1/4 litre of vinegar and half a litre of water.
Allow to marinate for 12 hours, turning 3 or 4 times.
After this time, remove from marinade, allow to drain well, dry it and cut it into cubes.
Put these cubes in a greased iron skillet with oil and let them skip a time to free them from aqueous wastes, then put them aside.
In another saucepan, heat the olive oil and start to Brown the garlic and chilli, crushed as well, then add the meat of wild boar and Brown on each side.
Add the onion, carrot and chopped celery.
Add salt, stir and simmer for a few minutes.
When the chopped vegetables will be very colorful, pour the wine and let it evaporate.
At this point, add the tomatoes and fennel seeds.
With the bowl and then continue cooking at moderate flame.
As soon as the sauce thickens, add the hot broth on a couple of occasions.
Boar meat will be tender and the gravy shrink in the proper place.
This will be the moment to serve hot dressing.
Ingredients and dosing for 6 persons
- 1200 g of boar boneless thigh
- For the marinade:
- 25 cl of red wine vinegar
- 25 cl of robust red wine
- For cooking:
- 1 chopped onion
- 1 chopped carrot
- 1 costa of chopped celery
- 1/2 chili
- 5 tablespoons of olive oil
- 1 clove of crushed garlic
- 25 cl of chianti red wine
- 250 g of peeled tomatoes
- 1/2 teaspoon of fennel seeds
- 1 cup of broth
- Salt
- Olive oil