INGREDIENTS

- Red wine: 3 glasses;
- Black olives: 80 g;
- Laurel: 4 leaves;
- Juniper berries;
- Rosemary;

- Boar: 500 kg;
- Tomato sauce: 350 g;
- Carrots: 2;
- Onions: 2;
- Celery: 2;

- Garlic: 1 clove;
- Parsley;
- Cloves;
- Extra virgin olive oil.
- Salt.

PROCEDURE
 
Put in a large bowl the red wine,with carrot, onion chopped and spices, soak the meat of wild boar and leave to marinate for a whole night.

In a saucepan, pour the extra virgin olive oil and to soften a carol, onion and celery cut into pieces.
 
Now add the meat and let it brown. Cook the meat well and then add the tomato sauce, black olives, and if necessary, a bit of water. At this point let cook for about 3 hours.
 
Check if you need more water and turn gently.

When cooked, the tomatoes will be withdrawn and the meat fully cooked, your boar stew is ready.
 
To combine a full-bodied red wine such as Chianti Classico Riserva.

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