Prepare a marinade with red wine, a little vinegar, onion, garlic cloves, carrot, celery, bay leaves, parsley and a few peppercorns.
Place the wild boar meat cut into pieces in a bowl, cover with the marinade and let it rest overnight or for about 12 hours.
Drain the meat from the marinade and pat it dry with paper towels. Set the strained wine aside.
Sauté the onion, parsley and garlic in a pan with extra-virgin olive oil and brown well.
Pour in the meat and the red wine, cover the pan with a lid and cook over low heat for at least 50/60 minutes.
When the meat is well cooked, after about 40 minutes from the start of cooking add the olives and let all the wine evaporate.
Wine
Pot
48 hours in the refrigerator.
Serve piping hot with a little toasted bread and red wine.
Italia, Sardegna
| Energy (kcal) | 85.79 |
| Carbohydrates (g) | 1.08 |
| of which sugars (g) | 1.07 |
| Fat (g) | 1.59 |
| of which saturates (g) | 0.42 |
| Protein (g) | 7.92 |
| Fibre (g) | 0.4 |
| Salt (g) | 0.02 |
