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 about 12 hours.
Drain the meat from the marinade and dry it with paper towels. Set aside the filtered wine.
Sauté onion, parsley, and garlic in a pan with extra virgin olive oil and brown well.
Add the meat and 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.
48 hours in the refrigerator.
Serve very hot with some toasted bread and red wine.
Italia, Sardegna
| Energy (kcal) | 192.35 |
| Carbohydrates (g) | 3.7 |
| of which Sugars (g) | 3.7 |
| Fat (g) | 16.73 |
| of which Saturates (g) | 2.45 |
| Protein (g) | 0.95 |
| Fiber (g) | 2.17 |
