The wild boar “alla cacciatora” is a rustic recipe known to everyone, from north to south Italy. Take the wild boar meat and cut it into cubes, removing the excess fat.
Take a pan without adding any type of fat and transfer the pieces of meat, in this way this will release the serum responsible for the strong flavor of the game. Remove the serum once it has formed.
Remove the wild boar meat from the pan and let it rest for a few minutes. Heat a nice round of oil in a saucepan, add the chopped vegetables, the cloves of garlic and if you like it, the dried chillies open in half and let everything brown.
In the meantime, take the pan back and transfer the bites of meat again, which will release a little more whey. At this point, add the wild boar and the juniper berries to the saucepan.
Add a few sage leaves and half a sprig of rosemary and mix. At this point add the red wine and cook over high heat to evaporate the alcoholic part.
Add the peeled tomatoes and a whole walnut that will help absorb the wild flavor that the meat can still release and let it cook for at least 2 hours. When cooked, add the black olives, stir, taste and add salt if necessary.
Serve the wild boar “alla cacciatora” with all its seasoning.
