Boars are typical of the Appennini mountains in the center of Italy. They are an important food in Tuscany, Umbria, Marche and Lazio regions. Taste is strong and succulent. Follow step by step this long but delicious recipe and you will warm up your winter dinners!
Ingredients (for 2)
- 2 cups chopped boar (about 300 gr. or 11 oz.)
- 1 can tomato sauce
- 1 cup red wine
- 1 tsp juniper berries
- 2 carrots
- 1 onion
- 2 stalks celery
- 1 tbsp bay leaves
- salt & black pepper
Directions
- In a large and deep pan cover the boar meat with the red wine, add all the herbs and half of the vegetables coarsely chopped (onion, carrot, celery, bay leaves and juniper berries)
- Let marinate overnight (about 10 hours)
- The day after, remove the meat and cut it in large pieces and get rid of wine and veggies
- In a deep casserole or Dutch oven, heat some olive oil and sauté the remaining carrots, onions and celery (all diced) for 4 minutes
- Add the pieces of boar and cook until all the wine previously absorbed by the meat dries out (it is very important that all wine evaporates from the meat)
- When the meat is browned, add the tomato sauce, season with salt and cover
- Simmer for 3 hours, stirring from time to time and the meal is ready!
Best Served With
You can side it with smashed potatoes, Italian Polenta or even use the tomato sauce to top your favorite pasta
Tips from the Chef
- Do not re-use the red wine and its veggies as the flavor of boar will be too strong
- If the sauce gets too thick, you can add some water during the cooking
Cambooza 