Wild boar at the Tuscany mode

Ingredients for 4 people:
  • 1 kg pulp of boar cut in pieces, with its rind
  • 1 l di Chianti Classico
  • 2 onion
  • 1 carrots
  • 1/2 leg of celery
  • 1 leaf of laurel
  • 1/2 shoot of rosemary
  • Tuscany extra-virgin olive oil
  • salt
  • black pepper in grains
  • wine vinegar with Chianti D.O.C.G.
Preparation of wild boar at the Tuscany mode

Pour wine in a pottery or steel bowl, add onions, after been peeled and roughly cut, grated carrots, washed celery, laurel, rosemary and a few grains of pepper. Mix, add meat and let marinate for twelve hours.

Peel and cut the rest of the onions, let brown on mild flame in a pan with 4 spoons of Tuscany extra-virgin olive oil. After about eight minutes, add the boar, well dried from the marinade, and let cook for a few minutes.

Add salt, increase the  flame, add half a glass of marinating wine and let evaporate. Lower the flame to the minimum, cover and let cook for three hours or until the boar meat is soft. If required add water to the meat.

Serve on a bed of mixed salad with a drop of single wine vinegar, produced with Chianti D.O.C.G.

Tag:  D.O.C.G.intense tastesalads seasoningwild game

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