Den italienska rödvinsgrytan som kommer att stoppa vildsvinsexplosionen.
Serves 2 people, maybe 3 if the third person is a child.
500 g wild boar meat cut into not too big, but not too small pieces
2 medium-size carrots
1 red onion
3-4 bay leaves (lagerblad)
250 g of mushrooms. Agaricus bisporus (trädgårdschampinjon) but if you have chanterelle or boletus (stensopp/Karljohan) is even better.
Slightly less than a bottle of good red wine
Olive oil (or butter)
200 g of blueberries (in Italy we do not have lingonberries, but I have they would also be suitable)
A bit of celery
- Remove the wild boar from the fridge (kylskåpet) 10-15 minutes before starting to cook it to make sure it is not too cold.
- Season it with salt and pepper and put it aside.
- Cut into small pieces the carrots and the onion (and, if you want, celery; but I prefer without it).
- Warm up the olive oil (or butter) in a deep, big pot and put on it the carrots and onion (and celery if you want) and the bay leaves.
- Stir to make sure they do not burn and after 1 minute add the seasoned meat. The fire has to be quite lively, but not too much.
- After 5-8 minutes, when the meat starts to cook, add the wine: I think around 50 cl, possibly a little more.
- Cook now very very slowly on a very small fire around 2 hours I would say.
- 30 minutes before the end add the mushrooms. From time to time check if the salt and pepper quantity is good enough.
- Right before the end you can add the berries, but I prefer not too add them and rather to taste the meat with a berry jam.
- You have to make sure that the wine is almost evaporated, but not completely in order to have a nice, smooth, hearty sauce.
How to serve it:
- The best is with potato croquettes but also simple boiled potatoes or roasted potatoes is fine. I do not recommend French fries or rice, but that is up to you
- Place the meat on the dish, some potatoes next to it and a generous spoon of berries jam (but that is optional)