Wild Boar With Olives
(Cinghiale Alle Olive)
Ingredients:
1 bottle (750 ml or 1 and 1/4 pints) white wine
5 tablespoons white wine vinegar
1 carrot
1 garlic clove
1 onion
1 fresh thyme sprig
2 fresh sage leaves
2 bay leaves
1 fresh flat-leaf parsley sprig
6 black peppercorns
2 and 1/2 lbs (1.2 kg) lean wild boar, diced
6 fl oz (175 ml) extra virgin olive oil
1 oz (25 grams) butter
5 oz (150 grams) stoned green olives
Salt and pepper
Mashed potatoes, to serve (optional)
Directions:
Pour the wine and vinegar into a large pan and add the carrot, garlic, onion, thyme, sage, bay leaves, parsley, peppercorns and a generous pinch of salt.
Bring to the boil, then lower the heat and simmer for 15 minutes.
Remove the pan from the heat, leave to cool and pour into a bowl.
Add the meat, cover and leave to marinate in a cool place, stirring occasionally, for up to 2 days.
Heat the olive oil and butter in a pan.
Drain the meat, reserving the marinade, add to the pan and cook, stirring frequently, until browned all over.
Season with salt and pepper, pour in about half the reserved marinade, bring to the boil, then lower the heat and simmer for 1 and 1/2 hours.
Add the olives and simmer for a further 30 minutes.
Discard the garlic and herbs and serve with mashed potatoes. Serves 6.