Christmas main course: Wild boar stew
- 1 kg of wild boar meat, i asked meat from shoulder as it has a little more fat in it
- 2 carrots
- 2 stems of celery
- 1 onion
- some wild fennel (or fennel seeds)
- some peppercorns
- white wine (i use Verdicchio dei castelli di Jesi)
- salt and pepper
Now we start preparing the marinade. You cut your meat in to pieces of about 4cm and season with salt and pepper. Chop your carrots, celery and onion in to small cubes and when all is chopped, you can put it in a bowl and cover it with 250 ml of white wine. If your meat isn’t all covered with wine, you can add water. Now it’s time to cover your bowl and put it for 2 days in your fridge.
After 2 day’s it’s time to start cooking.
Here are the other ingredients you’ll need:
- 200 gr of tomatopaste
- 160 gr all purpose flour
Drain and set aside the marinade. Flour the wild boar and brown for 5 minutes in olive oil in a large saucepan, add the marinade, tomato paste and cover with cold water. Cook for about 2 hours on low heat, stirring frequently.
It’s now ready to be served. As a side dish you can make some polenta, or polenta in the oven. You can also try and put some cubes of potato in the stew, that way you don’t have to make a side dish.