Wild Boar Stew

Ser Gioveto

Ingredients for 6
1 kg boar meat, well tenderized by hanging

For the marinade

2 onions - 2 carrots

2 sticks of celery

2 tbsp. of oil

1 sprig of rosemary

½ liter of red wine

For the ragu

5 tbsp. of oil

1 clove of garlic mashed with a fork

½ finely chopped onion

1 chili pepper

300 g tomato pulp

salt to taste

Roughly chop the onions, carrots and celery and brown them in a pan with a little oil. In the meantime, chop the boar meat into small pieces and place it in a bowl together with the browned vegetables and the rosemary. Leave the meat in the marinade overnight, then drain it, dry it and place it in a hot non-stick frying pan to draw out the remaining liquid. Pour away this liquid. Place a little oil in a large earthenware pot and lightly fry the mashed garlic clove, the chopped onion and the chili pepper over a low heat. Add the tomato pulp and the salt and cook for about 10 minutes, then add the meat, add salt to taste and cook for at least 2 hours; if necessary bathe with the liquid from the marinade