Wild Boar

Wild Boar in Wine Sauce

Ingredients

wild boar
4-5 small sweet white onions (cipollini)
olive oil
celery stalks and leaves
fresh rosemary
About 1 ½ to 2 L red wine
2 carrots
flour to thicken sauce
salt and pepper to taste

Preparation

Cut the wild boar into stew-size pieces.
In a large pot, soften cipollini in olive oil.
Once softened, add de-veined celery sliced thinly and fresh rosemary branches. Quench with a cup of red wine.
Add sliced carrots and cook over low heat enough to bring the flavor out of the carrots.
Add the boar and fill to cover the boar with red wine.
Marinate 24 hours in the refrigerator.
Place the pot back on the heat and bring to a boil for about an hour.
Cool and store another 24 hours in the refrigerator.
Place the pot back on the heat and bring to a boil until the boar is tender (another hour worked for Mongiovino frozen boar).
Near the end of the cooking, remove the boar pieces and clear out a selections of boar, carrots and onions to return to half of the wine marinade which has been passed through a sieve.
Take the other half of the wine marinade plus some residues of the sieve which have been mashed to a fine size and reduce, adding flour to thicken.
Just before serving, place the boar on a heated platter in the oven.
Add the remaining wine sauce and thicken further if necessary.