Hunter-style wild boar with olives and potatoes

Ingredients

For 1 serving

• Wild boar140 g
• Black olives6
• Potatoes200 g
• Garlic2 cloves
• Rosemary2 g
• Red wine80 ml
• Tomato passata100 g
• Beef broth250 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: October – February

Method

1. Cut the wild boar into cubes of about 3 cm and pat dry with kitchen paper. Warm the meat stock in a small pan.
2. Heat the oil in a casserole over medium-high heat with the crushed garlic and rosemary, add the meat and brown it for 8–10 minutes, turning, until well browned on every side; season with salt and pepper.
3. Deglaze with the red wine and let it bubble for 2 minutes over high heat, until the smell of alcohol has gone.
4. Add the tomato passata and the hot stock, cover and cook over the lowest heat for 90 minutes, stirring now and then and adding a splash of water if it gets too dry.
5. Meanwhile peel the potatoes and cut them into 2–3 cm cubes. Add them to the stew with the black olives and cook, covered, for another 30 minutes, until the potatoes are tender and the meat flakes with a fork.
6. Remove the garlic and rosemary, taste, adjust the salt and serve piping hot.