purcavru in agru durci
Sweet and sour wild boar
750g of diced tender wild boar
Concentrated tomato puree
Red wine vinegar
Extra virgin olive oil
Finely chop the onion and lightly fry in a pan with 4-5 tablespoons of olive oil. Add a little chopped parsley and the chunks of wild boar and cook over a medium heat until nicely browned. Now add a teaspoon of sugar and a tablespoon of vinegar and cook over a high heat.
When all of the liquid has evaporated dilute a tablespoon of concentrated tomato puree in a cup of hot water and add to the wild boar. Lower the heat, cover and cook for 45 minutes adding more water if necessary.
Five minutes before the end remove the lid and allow any excess liquid to evaporate. Serve hot with some freshly chopped parsley.