Jugged wild boar

Ingredients for 4 people:

tagliatelle porcini
  • 1 kg wild boar meat cut into 3-4 cm wide dices
  • 1,5 l red wine
  • 2 l vinegar
  • 2 carrots
  • 4 celery sticks
  • 3 onions
  • 4 cloves of garlic
  • 3 rosemary twigs
  • juniper berries
  • 5-6 dried bay leaves
  • 25 cl extra virgin olive oil
  • pepper
  • salt


Accurately rinse wild boar dices and let soak in water and vinegar for two hours. Rinse wild boar and marinate in a bowl with half liter red wine and rinsed and chopped vegetables (1 carrot, 2 celery sticks, 1 onion, 2 cloves of garlic, a fistful juniper berries and rosemary twigs).

Drain and dry meat and heat up oil in a saucepan. Finely chop the remaining vegetables and brown in hot olive oil for 10 minutes. Add wild boar, salt and pepper to your taste and let brown over a high flame. Then add wine and let evaporate. Cook over a low flame for two hours, covering the saucepan and occasionally stirring. If liquid evaporates too much during cooking, add two dippers hot water or meat broth. Serve hot with a bottle of good wine.