Ingredients
For the Marinade
- 3 glasses red wine
- 2 carrots, chopped
- 2 onions, chopped
- Juniper berries
- 4 bay leaves
- Cloves
- Rosemary
For the Stew
- 500 g wild boar meat (cut into pieces)
- 350 g tomato sauce
- 80 g black olives
- 2 celery stalks
- 1 clove garlic
- Fresh parsley
- Extra virgin olive oil
- Salt to taste
Instructions
Marinate the Meat
Place the wild boar meat in a large bowl with the red wine, chopped carrots, onions, and all the spices.
Cover and leave to marinate overnight in the refrigerator.
Prepare the Base
In a large saucepan, heat extra virgin olive oil and sauté chopped celery, carrot, onion, and garlic until softened.
Cook the Meat
Remove the meat from the marinade (reserve the liquid if desired), add it to the pan, and brown well on all sides.
Simmer
Add the tomato sauce and black olives. If needed, add a little water or some of the marinade.
Cover and let simmer gently for about 3 hours, stirring occasionally and adding liquid if necessary.
Finish and Serve
When the sauce has reduced and the meat is tender, adjust seasoning with salt.
Serve hot, sprinkled with fresh parsley.
Perfect paired with a full-bodied red wine such as Chianti Classico Riserva.