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Serves 4
1kg (2 1/4 lb) wild boar meat, cut into chunks
Plain flour for dusting
100ml (3 1/2 fl oz) olive oil
2 carrots, finely sliced
1 large onion, finely chopped
2 celery sticks, finely diced
2 garlic cloves, finely chopped
4 fresh bay leaves
1 chilli, chopped
100ml (3 1/2 fl oz) dry white or red wine
800g (1 lb 12 oz) ripe tomato pulp (either from skinned tomatoes or bought in cartons)
1 sprig fresh rosemary
Salt and pepper to taste
Dust the meat pieces in flour, and shake off the excess. Brown on all sides in the oil in a large casserole. Add vegetables, garlic, bay leaves and chilli and cook slowly until soft, about 15 minutes. Add the wine and let it evaporate. Add the tomatoes and leave to cook slowly, covered, for a couple of hours. Add some water if necessary during this time.
Just before the end of the cooking time, add the rosemary, salt and abundant pepper. Check for tenderness and seasoning. Serve hot with Tuscan bread or boiled potatoes.
1kg (2 1/4 lb) wild boar meat, cut into chunks
Plain flour for dusting
100ml (3 1/2 fl oz) olive oil
2 carrots, finely sliced
1 large onion, finely chopped
2 celery sticks, finely diced
2 garlic cloves, finely chopped
4 fresh bay leaves
1 chilli, chopped
100ml (3 1/2 fl oz) dry white or red wine
800g (1 lb 12 oz) ripe tomato pulp (either from skinned tomatoes or bought in cartons)
1 sprig fresh rosemary
Salt and pepper to taste
Dust the meat pieces in flour, and shake off the excess. Brown on all sides in the oil in a large casserole. Add vegetables, garlic, bay leaves and chilli and cook slowly until soft, about 15 minutes. Add the wine and let it evaporate. Add the tomatoes and leave to cook slowly, covered, for a couple of hours. Add some water if necessary during this time.
Just before the end of the cooking time, add the rosemary, salt and abundant pepper. Check for tenderness and seasoning. Serve hot with Tuscan bread or boiled potatoes.
