Boar with Barolo

December 20, 2011


  • 1 Kg lean boar meal
  • extra virgin olive oil
  • salt

Marinading sauce:

  • 1,5 liter of Barolo
  • 4 medium-size onions
  • 5 celery stems
  • 4 garlic yolks
  • 1 little sprig of thyme
  • a little marjoram
  • 3 cloves
  • 9 juniper berries
  • 1chopped pepper
  • 3 laurel leaves (that will be thrown away while seaving the sauce)
  • 1 little sprig of rosemary
  • salt
  • pepper
  • some hot pepper


Cut the veal in little pieces and leave it 24 hours in the marinading wine sauce.

Then take it away from the sauce and let it fry lightly (brasare) on high fire until all the water has come out of it, add slowly all the vegetables (onions first), then all the wine from the sauce and cook on a slow fire without covering it for around two hours.

When it’s fully cooked, beat up the vegetables and the wine until they become a soft sauce: with it you will garnish the veal pieces.
Serve with polenta or mashed potatoes.

Photo credit: Albergo Ristorante ‘l Bunet