Boar In Pan

Preparation:

Preparation: Aging: 20 days and a good marinade. Place the wild boar meat in a bowl, cover it with 1/4 liter of red wine, 1/4 liter of vinegar and half a liter of water. Let it marinate for 12 hours, turning it three or four times. After this time, remove it from the marinade, let it drain well, dry it and cut it into cubes. Place these cubes in an iron pan greased with oil and sauté them for a moment to free them from watery residues, then set them aside. In another saucepan, heat the olive oil and brown the crushed garlic and the crushed chilli pepper, then add the wild boar meat and brown it on all sides. Then add the chopped onion, carrot and celery. Add salt, stir and cook for a few minutes. When the chopped vegetables are well coloured, pour in the wine and let it evaporate. At this point, add the tomatoes and fennel seeds. Cover the pan and continue cooking over medium heat. As soon as the sauce thickens, add the hot broth in a couple of shots. The wild boar meat should become tender and the sauce should reduce to the right point; this will be the time to serve the preparation piping hot.