Wild boar stew

Preparation steps

• Keep wild boar meat (as well as any game) in the marinade in the refrigerator for at least two days.
• Cut the meat into cubes, salt it, sprinkle with freshly ground colorful pepper and roll in flour. Cut the guanciale (or you don't have it, use bacon) into cubes, and finely chop the onion
• In a large skillet over medium heat, heat the fat and lower the meat and bacon cubes and fry until they get a nice color. Then add the finely chopped onion, juniper berries, bay leaf and chopped thyme
• Continue to simmer for another 3-4 minutes, then pour in the red wine. Stir well and scrape the bottom of the pan to pick up all the divots from the bottom of the pan that will give the dish a special flavor
• Stir a bag of hunting sauce in 300ml of water and add to the ragout. Bring to the boil, then cover, lower the heat and simmer for about 1 hour and 15 minutes.
• Stirring, add the stock previously stirred in a little water. Boil briefly and serve with salad and hunting dumplings or tagliatelle with pumpkin oil and seeds
• For tagliatelle: Cook the tagliatelle “al dente” in a large pot in salted boiling water according to the instructions on the package. Heat the pumpkin oil a little in the pan and add the cooked and drained tagliatelle (do not rinse them). Add freshly ground 8m colorful pepper