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Nico boar

ingredients

servings

4

Laurel

8 leafs

Juniper berries

8 grams

Onions

1 unit

Carrots

2 unit

Celery

2 stems

Red wine

1 liter

Boar

600 grams

second courses from Italy - Toscana

Nico boar

Nico boar

with meat high in potassium

ready in

24 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Nico boar

This is a recipe for a former work colleague who is gone. Every year Nico went to Tuscany to hunt wild boars and a piece for some of us there was always there. I put this recipe to remind a friend, and a plate that is really tasty.

Nico boar step 1

step 1

Place the meat (if a whole piece is better) in a bowl, with onion, carrot, celery, some juniper berry and bay leaves, cover with a good red wine, marinate for 12 hours.

Nico boar step 2

step 2

Now place the meat in a colander so that the liquid goes all out, throw away the marinade. If the meat was whole, boned and made a stew, if there are ribs with a few flesh attached do not throw it.

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Nico boar step 3

step 3

Take a pan, a bit of the bottom, pour out the best extra virgin olive oil, prepare a crunch of celery, onion and carrot, and fry it, not too much, now pour the meat.

Nico boar step 4

step 4

Apart from preparing a granular broth, you will need to add it during cooking, cover the pan with a lid and let it cook low for about 6/8 hours.

Nico boar step 5

step 5

Tip: Serve at a table with polenta, and bring a good glass of red wine, I'll recommend Chianti or Barolo. Good recipes for everyone -).

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