Wild boar with olives
Instructions
Pour into a saucepan the wine and vinegar, add a carrot, a clove of garlic, an onion, a sprig of thyme, Sage leaves and two laurel wreath, a sprig of parsley, a few peppercorns and a big pinch of salt.
Cook for a quarter of an hour.
Withdrawn from heat, let cool, pour into a bowl.
Place in the Bowl the meat cut into pieces and marinate, covered and chilled, even two days, turning the pieces occasionally.
In a saucepan heat a glass of olive oil and a knob of butter, saucepan, heat drained meat.
When is colourful, salted, peppered, wet with some of marinade and cook for 1½ hours.
Add the pitted olives and continue cooking for 30 minutes over low heat.
Serve the hot stew with mashed potatoes.
Accompanying wines: Colli Orientali Del Friuli Cabernet Franc Reserve "DOC", "Reserves" Chianti Classico DOCG, IGT Sicilia Duke Henry.
Ingredients and dosing for 6 persons
- 1200 g of boar
- 1 bottle of white wine
- 1/2 cup of wine vinegar
- 150 g of green olives
- 1 onion
- 1 carrot
- 1 clove of garlic
- 2 leaves sage
- 2 leaves of laurel
- 1 sprig of thyme
- 1 sprig of parsley
- 1 glass of olive oil
- 1 walnut butter
- 1 pinch of salt
- Peppercorns