Boar stew with olives

Course: 
Main course
Region: 
Puglia
Vegetarian: 
No
Ingredients for 4 people: 
  • 1 kg of boar meat
  • 300 g of canned tomatoes
  • 250 g of La Bella di Daunia DOP olives
  • 2 onions
  • 4 carrots
  • 3 stalks of celery
  • 2 cloves of garlic
  • 1 glass of red wine
  • 4 tablespoons of extra-virgin olive oil
  • 2 tablespoons of juniper berries
  • 2 leaves of laurel
  • 4 leaves of sage
  • 2 stalks of rosemary
  • 1 tablespoon of parsley
  • 1 tablespoon of capers
  • 1 chili pepper
  • 500 ml of vinegar
  • salt and pepper

A traditional Tuscan dish, enriched by the best olive from Puglia.

Preparation steps: 
  • Wash the boar meat thoroughly.
  • Cut it in small chunks.
  • Put it in a bowl filled with water and vinegar.
  • Season with all the herbs (parsley, 1 onion, garlic, 1 carrot, 1 stalk of celery, laurel, juniper berries, sage, rosemary).
  • Marinate in the fridge for 12 hours.
  • Drain the meat.
  • Put it in a pan on high heat to let the water evaporate.
  • Drain the water.
  • Finely chop 1 onion, 3 carrots, 1 small stalk of rosemary and 2 stalk of celery.
  • Add the chopped herbs in the pan.
  • Cook for 5 minutes in low heat.
  • Add the chili pepper, juniper berries, chopped capers and black olives.
  • Season with salt and pepper.
  • Brown for 5 minutes on medium heat.
  • Pour the red wine in the pan.
  • Let it evaporate on high heat.
  • Add the tomatoes and a glass of water.
  • Cook on very low heat for 2 hours.
  • Serve hot with polenta or boiled potatoes.