Wild boar stew

Ingredients for 4 people:

Cinghiale in umido
  • 1 kg pork
  • 300 grs peeled tomatoes
  • 250 grs black pitted olives
  • 2 onions
  • 4 carrots
  • 3 celery sticks
  • 2 cloves of garlic
  • juniper berries
  • bay leaves
  • sage
  • rosemary
  • parsley
  • capers
  • chili
  • vinegar
  • 1 glass red wine
  • salt
  • pepper
  • oil

Preparation:

Accurately rinse wild boar, cut into pieces and soak in water and vinegar with all the herbs (parsley, 1 onion, garlic, 1 carrot, 1 celery stick, bay leaves, juniper berries, sage, rosemary) for at least 12 hours, paying attention that meat is completely covered.

Finely chop 1 onion, 3 carrots, 1 rosemary twig and 2 celery sticks. Once wild boar is well drained, place over a high flame to make it lose its liquid. Drain and add oil and the chopped mixture you have already prepared. As it simmers till golden brown, add chili, juniper berries, capers and black olives. Add salt and pepper to your taste. When meat is well browned, pour in red wine and let cook over a high flame until it is completely evaporated. Then add tomatoes, a glass of water and let cook for two hours, turning down the heat. Serve with polenta or boiled potatoes.