Boar in cooked marinade
Preparation 15 min, cooking 2 hours 30 min, medium difficulty
1 kg of wild boar meat (preferably the leg), 2 carrots, 1 onion, 1 leek, 1 celery stick, 1 clove of garlic, 1 pinch of thyme, 1 bay leaf, 3 cloves, 2 spoons of flour, 1 L of full-bodied red wine, 1 glass of red wine vinegar, 50 g of butter, 3 tablespoons of extra virgin olive oil, salt and peppercorns.
Clean and finely slice the carrots, onion, leek and celery and put everything to brown in a saucepan with the oil; when the vegetables are golden, add the wine, vinegar, peeled garlic, rime, bay leaf, cloves and a few peppercorns. Boil for half an hour, then add the meat, previously washed with cold water, and cook for about ten minutes.
After the indicated time, drain the meat, flour it and put it to brown in another saucepan where you have melted the butter; then add salt and pepper, cover it with the liquid from the marinade and the vegetables, then let it boil again.
Lower the heat, cover and cook for about an hour and a half. At the end, drain the meat, place it on a serving dish, wetting it with the duly reduced cooking juices, and serve it hot.