1)Leave the piece of wild boar to marinate for twelve hours, with wine, water, broth, a little celery and carrot, cloves, sage, rosemary, so that it releases the gamey flavour...
2)We wash the piece and put it in the pan to "heal" in a sauté (it would seem) of onion, carrot and celery. Add garlic, rosemary, sage, cloves, a pinch of salt (but not too much). Separately he prepared some broth with some red wine.
3)Allow the pieces of wild boar to heal for at least twenty minutes. Then add the broth. The chef says: "You can't imagine the scents I smell, all the smells of the forest"😀 At the end of cooking, we will cut the large pieces into small ones.
4)After twenty minutes, therefore, let's cover the wild boar with the red broth. It must cook for at least another two hours. If it dries out, add more red broth.
Thanks Luis 👏🏻👍🏻
Grande luis.sempre bello vedere le tue ricette.buon natale anche a te
👍👍👍
Che spettacolo 🎊 🎉 👏👏👏
👍
I dont understand This recipe
1)Leave the piece of wild boar to marinate for twelve hours, with wine, water, broth, a little celery and carrot, cloves, sage, rosemary, so that it releases the gamey flavour...
2)We wash the piece and put it in the pan to "heal" in a sauté (it would seem) of onion, carrot and celery.
Add garlic, rosemary, sage, cloves, a pinch of salt (but not too much).
Separately he prepared some broth with some red wine.
3)Allow the pieces of wild boar to heal for at least twenty minutes. Then add the broth.
The chef says: "You can't imagine the scents I smell, all the smells of the forest"😀
At the end of cooking, we will cut the large pieces into small ones.
4)After twenty minutes, therefore, let's cover the wild boar with the red broth.
It must cook for at least another two hours. If it dries out, add more red broth.