Wild boar with capers
Instructions
Keep for one night the boar in water and salt to remove the blood, then, after cutting the meat into small pieces (like stew) or small slices and thick, for half a day in red wine.
Cook then with Rosemary, Sage, onion and oil for about two hours.
If necessary, add a little wine.
When the meat is almost cooked you remove odors, add chopped parsley, garlic, capers and anchovies with a glass of vinegar and you have finished cooking, salting accordingly.
