Boar stew is a very rich course but not a complex one, with typical autumnal flavours and colours. The wild boar has a full-bodied flavor and a flavorful meat, which becomes extremely tender after some hours of being marinated and after a long cooking, perfect to be consumed as a second course or in combination with some homemade pasta or egg pasta.
Ingredients: 6 juniper berries, 4 grains of green pepper, 1 white onion, 1 carrot, 700 of Syrah Tonnino IGP Terre Siciliane red wine, 2 bay leaves, 1 kg of boar meat, 1 stalk of celery, 1/2 onion, 1 garlic clove, 3 sage leaves, 1 sprig of rosemary, olive oil, salt.
Start washing and peeling vegetables, then slice them thinly with a knife or a mixer. Remove the fat part of the boar which gives it the wild scent and chop the meat into 2 centimeters dices.
Put the meat into a casserole dish, add the juniper berries, the green pepper grains, 2/3 of the early prepared minced vegetables, season with bay leaves and moisten the meat with about 500 ml of Syrah Tonnino IGP Terre Siciliane red wine. Then cover with saran wrap and store in the refrigerator for a night.
After marination, take the meat from the refrigerator, drain it off, heat a little oil in a pan, add the remaining minced vegetables, season with the sprig of rosemary and the sage.
Add the meat and make it brown, remove the sprig of rosemary and simmer with the remaining 200 ml of Syrah Tonnino IGP Terre Siciliane red wine. Salt the meat, cover it with the lid and cook on low heat for at least 1 hour and an half, or until the meat is tender.
Serve your still hot boar stew and taste it along with a nice glass of red wine... Syrah Tonnino IGP Terre Siciliane obviously!