purcavru in agru durci

Sweet and sour wild boar

ingredients

Serves 4
750g of diced tender wild boar
1 onion
Sugar
Concentrated tomato puree
Parsley
Red wine vinegar
Salt
Extra virgin olive oil

method

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.