Marinated Wild Boar

Place the wild boar pulp cut into small pieces in a large bowl. Add the cloves of garlic crushed, the bay leaves and parsley, then pour in the red wine until the meat is completely covered. Stir to distribute the flavors, cover the bowl, and let it marinate for a day.

Once the marinating time is up, remove the wild boar pieces from the bowl and drain them carefully. Dry them thoroughly before cooking: the surface must be completely free of liquid, a prerequisite for even browning and a golden brown color.

Pour the extra virgin olive oil into a shallow pan capacious and add the lardo cut into slices. Heat to a suitable temperature until the lardo it begins to melt and the sauce becomes very hot, without letting it burn or develop too dark a color.

Add the well-drained meat to the shallow pan and brown it in the hot sauce. Turn it several times to brown both sides: the process is complete when the pieces have a uniformly browned surface and the bottom releases an intense aroma of browned meat.

Finely chop the onion, celery, and carrot. Add the chopped mixture to the browned meat and stir to distribute it throughout the pan. pan juices. Let it cook until the onion becomes more transparent and the battuto It releases its scent without making it darken excessively.

Filter the wine used for the marinade, retaining the garlic, thebay leaf and parsley. Season with salt to taste the meat with the soffritto, then pour the filtered wine into the shallow panThe liquid should collect on the bottom and start a moist cooking process, without necessarily covering every piece.

Bring the shallow pan to a light boil, then lower the heat and cook very slowly for at least two hours. Maintain even cooking and check the bottom: the meat will be ready when it is tender when tested with a fork and thepan sauce it will appear tight, fragrant and with an enveloping consistency.