Braised wild boar
second courses from Italy - Toscana
Nico boar
Nico boar
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
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.
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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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.
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.
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 -).