Wild boar stew with olives and mushrooms
Preparation: 35min. Cooking: 1 hour 40 min. Difficulty: Medium
500 g. Wild boar stew; 1 small onion; 1 carrot; 1 piece of celery; 25 g. dry porcini mushrooms; 6 green olives; 6 black olives; 1 sprig of rosemary; 2 sage leaves; 1 bay leaves; 6 juniper berries; ½ glass of extra virgin olive oil. Chilli pepper according to taste. Salt to taste Hot broth.
Chop the onion, carrot, celery. Soak the mushrooms. In a pan, possibly terracotta, fry the mince in oil. Add the meat, with sage, rosemary and bay leaf and brown well. Half cover the meat with the broth. Cover the pan and cook over low heat for an hour, stirring with a wooden spoon from time to time.
Squeeze the mushrooms and strain the water they were soaked in. Add the mushrooms and their water to the stew. Season with salt and add more broth until half of the boar is covered. Continue cooking as before for another hour. Pitted and cut the olives into large pieces.
Add the olives to the stew with the juniper berries and chilli, check the salt and cook in an uncovered pan until the cooking juices have thickened sufficiently. Serve hot accompanying with the cooking sauce.