Ingr. X 4 pers.:
Boar pulp 800 gr.
3 cloves garlic
1 sprig rosemary
Dried porcini mushrooms
Brandy 1/2 cup
Extra virgin olive oil 1/2 cup
Broth (or water) 4 tablespoons
2 tablespoons white wine
Salt and pepper
Preparation:
Cut the wild boar meat in small pieces as for stew and boil in a pot with vinegar and salt for a few minutes. Throw away the liquid.
In a pan put oil, garlic, rosemary and meat, sauté on a low flame for a few minutes.
When meat is browned, add the brandy, vinobianco and evaporate for a few minutes, then add the mushrooms found in hot water.
Then when the meat tends to dry out add the broth, season with salt and pepper.
Cook over low heat for about 2 hours with the lid.
Recommended Outline: sauteed chard.
It gets softer when a boar is cooked in a pressure cooker with all ingredients for about 30 minutes and then check the cooking and possibly extend it for another 15 minutes, adding water or broth if necessary.
Matching Wine:
Tuscan wines: 1995 Reserve Carmarthen, Brunello di Montalcino 1994, Ornellaia, Chianti Classico Riserva 1995
Italian Wines: Taurasi 1996
