Wild boar stifado by Akis Petretzikis
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Ingredients
- 2 kg wild boar or calf
- 2 kilos of onions for stew
- salt
- peppercorns
- spice
- 1 bottle of Mala Peruviana red 500ml
- a little pulp
- garlic
For the marinade
- carrots
- celery
- dried onions
- bay leaves
- a little garlic
- oil
- some white wine
- rice if we want it as an accompaniment
Wild boar stifado preparation
- Cut the meat into portions and put it in a bowl with the marinade ingredients. Cover it and leave it for 1 night. The next day we take the meat out of the marinade, we fry it well to shield it. We put it in the hull.
- Boil the marinade in the pot. Drain the broth in the hull. Fry the onions and throw them in the hull together with the bay leaves, garlic, Mala Peruviana, pulp, salt, pepper and water until the meat is covered.
- Put it at 250c for half an hour, then at 200c for 1 hour and then at 150c until the sauce softens and thickens.
By chef Akis Petretzikis
