Leg of wild boar in brunello sauce and juniper berries
Instructions
Put the leg into a container and add one liter of Brunello, garlic, bouquet garni, juniper berries, Rosemary and let it marinate for about 24 hours.
Take the leg, let it drain, place in a saucepan with oil and let Brown.
When is well browned, add the garlic, Rosemary and any juniper berries, seasoning with salt and pepper.
Simmer for about 5 minutes, add half a litre of Brunello and bring to a boil, adding the tomato paste and cook it over low heat for about 90 minutes.
When cooked remove the leg and pass the sauce through a sieve, leaving a few whole juniper berries.
The leg cut into slices and arrange them on a platter with the sauce and garnish with juniper berries and chunks of chestnut polenta.
Ingredients and dosing for 6 persons
- 1 leg of boar of 1500 g
- 4 cloves of garlic
- 2 sprigs of rosemary
- == 1 bunch of thyme, bay leaf, parsley
- 1 tablespoon of tomato paste
- Some berries of juniper
- 150 cl of brunello di montalcino
- Salt
- Pepper
- Olive oil extra virgin