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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 2 DAYS COOKING TIME: 2-1/2 HOURS SERVINGS: 4 COST: MEDIUM
2 LB. WILD BOAR, OR ANY WILD MEAT
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4 OZ. CHOPPED POARK
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4 OZ. CHOPPED BEEF
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1 RED ONION, SLICED
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1 CELERY STICK, SLICED
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1 CARROT, SLICED
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3 WHOLE GARLIC CLOVES
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1 LITTLE BRANCH OF ROSEMARY AND SAGE
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RED PEPPER
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5 TBLSPOONS OR AS MUCH NEEDED OF EXTRA VERGIN OLIVE OIL
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1 LITER DRY RED WINE
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1/4 CUP BALSAMIC VINEGAR
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2 CANS DRAINED BLACK OLIVES, PITTED OR NOT
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6 OZ. (170 GR.) TOMATO PASTE
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1 CAN DICED TOMATOES
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1/2 CUP MILK
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SALT TO TASTE
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RECIPE
THE NIGHT BEFORE: IN A LARGE BOWL PLACE THE MEAT, ONION, CARROT, CELERY, GARLIC, ROSEMARY, SAGE, RED PEPPER, RED WINE TO COVER ALL THE INGREDIENTS AND VINEGAR.
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COVER WITH PLASTIC WRAP AND PLACE IN THE REFRIGERATOR OVER NIGHT.
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THE FOLLOWING DAY: DRAIN ALL THE INGREDIENTS. WASH THE MEAT UNDER RUNNING WATER, DRAIN AND SET A SIDE
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WASH THE VEGETABLES UNDER RUNNING WATER, DRAIN
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CHOP ALL THE VEGETABLES. EVEN THE PARSLEY, ROSEMARY,SAGE AND GARLIC (TAKE OFF THE SKIN)
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IN A VERY LARGE FRY PAN, PLACE THE OLIVE OIL AND THE CHOPPED VEGETABLES. ADD THE CHOPPED MEATS. COOK OVER MEDIUM TO LOW HEAT.
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WHEN THE CHOP MEATS ARE COOKED ADD THE WILD BOAR AND THE OLIVES. MAKE THE MEAT BROWN THEN COOK, COVERED, OVER MEDIUM TO LOW HEAT, STIRRING OCCASIONALLY. THE MEAT WILL FORM ITS OWN WATER, YOU DO NOT HAVE TO ADD MORE. COOK ABOUT 1-1/2 HOURS.
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TAKE THE LID OFF, IF THERE IS STILL SOME WATER, MAKE IT REDUCE UNCOVERED. ADD THE MILK AND MAKE IT EVAPORATE.
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ADD THE TOMATO PASTE AND DICED TOMATO, STIRR AND COOK ANOTHER 40 MINUTES OR UNTIL THE MEAT IS TENDER
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THERE WILL BE A LOT OF SAUCE IN THE PAN, WHICH IS DELICIOUS IF USED AD A SAUCE TO CONDITION PASTA OR POLENTA
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SERVE HOT WITH SLICES OF ITALIAN BREAD. THIS RECIPE IS VERY GOOD WITH ANY WILD ANIMAL MEATS. IN ITALY THERE IS A LOT OF WILD BOAR, DEER, ROE DEER, DUCK, HARE, ETC......