I ate boar the first time once when I went to visit my grandma’s sister who lived on the mountain (she really did). She cooked home-made fettuccine with a boar ragu, a dish I never had again in my life.

This stew can be made in a double batch if you want it to last a few days and can be a great option for lunch to take to work.

Ingredients for the marinade:

500 ml red wine (when the reset is over) or bone broth

1 onion, minced

6 juniper berries

1 carrot, minced

4 black pepper grains

2 bay leaves

salt

Ingredients for the stew:

1 kg diced wild boar

1 carrot, minced

1 garlic clove, minced

1 celery stalk, minced

1 onion, minced

1 branch of rosemary

3 sage leaves

200 + 200 ml red wine or broth

400 gr potatoes, diced and peeled

E.V.Olive oil and salt to taste

The day before cooking, marinate the boar in a bowl with all the marinade ingredients, leave it in the fridge overnight covered with clingfilm.

In a large pan heat the olive oil, add all the minced vegetables and the herbs and let cook for a few minutes on a high heat stirring frequently. Add the boar and let it brown on all sides still stirring with a wooden spoon. Adjust the salt. Pour the wine or broth, lower the heat and cover the pan with a lid, let simmer for at least an hour and a half.

Add the potatoes, salt again to taste and add more broth or even just boiling water and cook for another hour. It keeps in the fridge for up to 4 days.