PAIR IT

Pair it with braised beef in tomato sauce, wild boar stew, beef cheeks with Cretan handmade pasta, or aged cheeses.

Willd boar with vinsanto and citrus

1500 gr. wild boar

For the marinade
500 ml. wine vintage
200 ml. Red wine
1½ tablespoons of honey
3 tablespoons of balsamic
2 tablespoons of soy sauce
1 tablespoon corn flour
2-3 rinds of tangerines, oranges, grapefruits, bitter orange
1 sprig of rosemary
2-3 cloves
4 berries of all spice
1 teaspoon of mixed peppercorns
Taragon
2 onions
80 gr. butter
Salt

For the marinade:
Wash and clean the wild boar very well, and remove any hairs.
In a pot, put all the ingredients of the marinade and mix well. Place the pieces of wild boar inside.
Cover with a towel and leave either in the fridge or in a cold, dry environment. Let the wild boar marinate for at least 12 hours.

Cooking:
Remove the meat from the marinade and keep it aside.
Put a large casserole to high heat and saute the meat.
Do not put any oily substance because the meat will release some liquids.
Once the liquids evaporate, add the butter and saute the meat until it gets an even, brown color.
Add the onions finely chopped or crushed. Once the onions get a golden color, pour in the marinade.
Lower the fire. Add salt and about 2 cups of hot water.
Braise the wild boar until the sauce thickens and the meat is tender.
Serve with brown rice with added pine nuts and raisins.

Eva Monochari

Food Blogger

Color:	Red
Type:	Dry
Year:	2013
Alcohol:	14%
Origin:	Naoussa, Greece
Variety:	Xinomavro
Aromas:	dried fig, tomato jam, red berries, blackcurrant, plum, clove, vanilla, leather, damp earth
Bottle Size:	750ml
Barrique:	24 months
Serving temperature:	16–18°C
Aging:	10 years
Closure:	Cork
Organic:	No

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