Wild Boar Stew
• 1 kg diced haunch or shoulder
• 1 carrot diced
• 3/4 bottle red wine
• 2 red onion peeled and quartered
• 2-3 bay leaves
• 6 tablespoons olive oil
• Sprigs of fresh rosemary
• Salt and freshly ground black pepper
• Sprigs of fresh sage
• 300ml fresh tomato sauce or passata
• 2-3 cloves garlic
• Another glass of red wine
Put the pieces of meat into a large non-aluminium bowl and pour in the wine, save the rest for later, add the bay leaves, rosemary, sage, garlic, carrots and onions. Cover and leave in a cool place or refrigerate for 24 hours.
Next day heat the olive oil in a large cooking pot. Add the meat, cooking over a high heat to seal and brown on all sides. Add some salt and freshly ground black pepper, then pour in the marinade. Stir in the tomato sauce and add another glass red wine.
Cover and cook in a preheated oven 180c/350f, gas 4, until the meat is very tender. This should take two–two half hours.
Fish out the bay leaves. Serve the Wild Boar Stew with vegetables fried in olive oil and peaches simmered in sweet white wine and brown sugar.