WILD BOAR STEW

Ingredients
1 kg of lean wild boar cut into small pieces, 4 carrots, 2 sticks of celery, 200 g. of fresh spring onions, a teaspoon of dried thyme and dried parsley, a teaspoon of dried bay leaves, a teaspoon of dried chives, a tablespoon of juniper berries, 5 tablespoon of extra virgin olive oil cultivar Taggiasca, 800 ml of rossese wine, salt.

Preparation
for this recipe frozen wild boar meat can also be used, but first it should be thoroughly thawed before starting the marinating process. The boar meat should be marinated for at least 12 hours (starting the previous evening) in around 400 ml of the wine together with the juniper berries; the meat should be completely covered by wine. Then remove the meat and proceed to the next stage: wash and chop the carrots, celery and spring onions and put in a large saucepan together with the extra virgin olive oil cultivar Taggiasca and the herbs. Add the meat and salt and cook on all sides. Pour in the remaining wine and allow it to almost completely evaporate over a medium to high heat. Add two cups of boiling water, lower the heat, cover and continue to cook, occasionally adding more boiling water, until the meat is tender. Make sure that you keep the sauce which can be put over the meat.

Wine suggested: ormeasco