Perfect dish in winter seasons, it takes a lot of hours but it will deserve it. Typical ingredient of our region, due to the ancient hunting tuscan tradition.

Here’s ingredients for 4 people

800 gr. Wildboar thigh 80 gr. Minced pork meat 350 gr. Tomatos sauce 0.5 lt. Red table wine 2 Carrots 2 Celeries 1 Onion Rosmariny Laurel Juniper Cloves 4 Spoons of Extravirgin olive oil Salt and pepper q.b.

Here’s how to prepare it

Cut the wildboar meat in medium cubes and brown it for 10 minutes in a pot without any ingredients, then take it off. It will help to avoid the typical bitter taste of the wild boar meat. Brown onion with carrots and celery with extravirgin olive oil for 10 minutes, then add the meat and laurel, rosemary, cloves and juniper. After few minutes add the wine, blend and add tomato sauce with pork meat and let it cook slowly for 3 hours, then add salt and pepper at your preference and serve it with its creamy sauce, it is ready!

The recipe is kindly granted by the Trattoria il Pozzo in S. Angelo in Colle (SI) which has always made typical Tuscan cuisine, following the seasonality of the products, and is equipped with a well-stocked wine list.

Which wine are you gonna pair with Wild Boar Stew?

Perfect food pairing in winter time with a Brunello di Montalcino DOCG.

Today we want to suggest you a Brunello di Montalcino DOCG 2015 Conti Costanti. 10 hectars grow in Snagiovese grape in marl soil, give birth to this Brunello, which ages 18 months in tonneaux and 18 months in Slavonian oak barrels, then 12 months of refinement in bottle. A fullbodied and complex wine, son of a perfect vintage with constant climate condition, a wine perfect to be aged for long time, velvety tannins, persistent and elegant. Enjoy your meal!

Historical estate in Montalcino, today Conti Costanti is at the 6th generation, run by Andrea Costanti, a young man producing longtime lasting and complex wines.