Wild boar in tomato sauce
Instructions
Prepare the marinade: chop two carrots, two onions, a clove of garlic, a pinch of parsley, a sprig of thyme.
Put this mixture in a pot, add a bay leaf, cloves, wine, vinegar, three tablespoons of olive oil, salt and pepper.
Cook over low heat for 15 minutes, remove and let cool.
Soffregate the leg with salt, place in marinade and let it season, covered and in a cool place, 24 hours.
When you cook meat, sgocciolatela and dry.
Put it in a pan with the pancetta, cut into strips and FRY.
When he took color cover half with filtered marinade.
Place the Pan in a preheated oven at 200 degrees and turn the leg from time to time.
Half-cooked 20 minutes, calculated every half kilogram, cover the bowl.
When the meat is cooked, pick it up from the Pan and keep warm.
Cooking Sauce diluted with the rest of the marinade.
High heat then reduce by half and shake it.
Season with pepper, retire it from heat and mantecatela with a few small pieces of butter making it soft and velvety.
Serve wild boar with this sauce aside.
Accompanying wines: Barolo Riserva "DOCG Brunello Di Montalcino DOCG" reserve ", the count's Red WINE of Sicily.
Ingredients and dosing for 12 persons
- 2500 g of leg of wild boar
- 150 g of bacon
- Butter
- Salt
- Pepper
- For the marinade:
- 200 cl of red wine
- 1 glass of wine vinegar
- 2 carrots
- 2 onions
- 1 clove of garlic
- Parsley
- 1 sprig of thyme
- 1 leaf of laurel
- 2 cloves
- 3 tablespoons of olive oil
- Salt
- Peppercorns