Wild boar stew
Method
Cut one carrot, one red onion and one celery stalk into pieces. Place them in a covered food-safe container with the wild boar, 4 cloves, 2 bay leaves, 2 juniper berries, 2 thyme sprigs, the red wine vinegar and 500 ml of Chianti Classico. Refrigerate for 24 hours.
Lift out the meat, drain it well and pat it dry. Discard the used marinade and its vegetables and herbs. Finely chop the remaining carrot, onion and celery with the parsley.
Heat the olive oil in a casserole with the garlic and the freshly chopped vegetables. Add the meat and brown it, turning the pieces. Add the sage, rosemary, remaining thyme, 4 cloves, 2 bay leaves and 2 juniper berries. Season with salt and black pepper.
Stir in the tomato paste and add the 400 ml of fresh Chianti Classico. Bring to a simmer, then cover and cook over low heat for about 90 minutes, until the meat is fully cooked and tender. Turn the pieces occasionally; add a little of the hot water only if the sauce needs loosening.
Remove the rosemary and thyme stems, bay leaves and visible whole spices. Serve the meat hot with its sauce.
